John Myers
King Oyster Mushroom Cream Ragout Baked in Conchiglie
The perfect king oyster mushroom cream ragout baked in conchiglie recipe with a picture and simple step-by-step instructions.
- 14 Conchiglie (gr.clam noodles)
- 1 tbsp Butter
- 250 g King oyster mushrooms
- 1 Onions
- 1 Clove of garlic
- 1 cups Sour cream
- 1 cups Cream
- 5,5 cups Granular broth
- Salt
- Black pepper from the mill
- Sweet paprika
- 1 tbsp Chopped parsley
- 100 g Gouda cheese
- preheat the oven to 170 °
- Rub the king oyster mushrooms with a kitchen crepe and cut into cubes, peel the onion and garlic and cut small cubes
- heat the butter in a pan and fry the onion and garlic cubes in it until translucent. add the mushrooms, season with salt & pepper and let simmer for a few minutes
- Add the sour cream, cream and the stock, stir and simmer for about 10 minutes. season with the spices and add the parsley
- Grease an ovenproof mold. fill the conchiglie with the mushroom mixture and place in the mold
- Spread the rest of the sauce in the pan. Sprinkle the gouda over the top and bake the conchiglie in the oven for about 35 minutes
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