Pasta and wild mushroom gratin

Ingredients for 2 servings:

• 125 g tagliatelle pasta
• 300 g wild mushrooms, frozen
• 2 tbsp sour cream
• e.g. salt and pepper
• Parsley
• 1 tsp vegetable broth, instant
• 1 handful of cheese (Gruyere), grated
• 1 tsp butter

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

easy to make, very tasty side dish to game or small meatless main course

Preheat oven to 200°C fan/convection oven. Cook pasta according to package instructions until al dente. Place the frozen wild mushrooms in a small saucepan and bring to a boil without adding water. Then reduce heat. Stir in the sour cream, pepper, salt, and vegetable stock. Finely chop the parsley and mix. Simmer for 10 minutes. Now grease a suitable-sized casserole dish with butter, add the pasta and mushrooms along with the stock, sprinkle with Gruyère, and place in the oven at 200°C for 20 minutes. This gratin is delicious with roasted game. Ostrich also goes well.