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Pasta Au Gratin in Mushroom Cream

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Pasta Au Gratin in Mushroom Cream

The perfect pasta au gratin in mushroom cream recipe with a picture and simple step-by-step instructions.

  • Salt pepper
  • 250 gr Brown mushrooms
  • 400 gr Fresh filled pasta from the cooling rule, e.g. ravioli
  • 1 medium sized Onion
  • 1 tbsp Oil
  • 2 tsp Flour
  • 100 ml Cream
  • 250 g Mozzarella
  1. Prepare the pasta according to the instructions on the packet. Clean, wash and quarter the mushrooms.
  1. Peel and dice the onions. Fry the onion and mushrooms in the hot oil. Season with salt and pepper. Dust with flour and sauté briefly. Stir in 250ml water and cream.
  1. Season the sauce to taste and bring to the boil briefly. Lift out the pasta with a slotted spoon, drain well and place directly in a baking dish.
  1. Spread the sauce on top. Dice the mozzarella and sprinkle over it. Bake in the hot oven for 8-10 minutes. Garnish with basil if necessary.
Dinner
European
pasta au gratin in mushroom cream

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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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