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Pasta and mushroom pan à la Didi

updated

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Ingredients for 2 servings:

  • 170 g of leftover pasta
  • 3 small eggs
  • 1 m.-sized onion(s)
  • 1 can/n mushrooms, 233 g drained weight
  • 40 g Parmesan
  • n. B. Sea salt from the mill
  • n. B. Pepper, colorful from the mill
  • 20 g butter

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 15 minutes

Recycling leftovers

Peel the onions, cut into eighths, and finely chop. Cut the Parmesan into small pieces and grind. Whisk the eggs. Heat a pan with 20g of butter and sauté the onions and mushrooms. Season with salt and freshly ground pepper to taste. Add the pasta and cook. Stir in the Parmesan and let it melt. Add the eggs and let it set. Plate and serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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