John Myers
Raclette: Pasta and Mushroom Pans
The perfect raclette: pasta and mushroom pans recipe with a picture and simple step-by-step instructions.
- 250 g Small noodles, e.g. croissant
- 350 g Mushrooms or king oyster mushrooms
- 1 Pc. Onion
- Olive oil
- Salt pepper
- 6 Pc. Dried tomatoes in oil
- Some freshly chopped parsley
- 1 tsp Dried marjoram
- 2 tbsp White balsamic vinegar
- 1 Pc. Clove of garlic
- 1 Msp Nutmeg
- 150 g Grated cheese of your choice
- Cook the pasta in salted water according to the instructions on the packet. Drain and let cool down briefly. Clean the mushrooms and cut into fine slices. Finely chop the onion and garlic. Cut the dried tomatoes into small pieces.
- Heat some oil in a pan and fry the mushrooms, sun-dried tomatoes, onions and garlic for a few minutes. Season with salt, pepper, nutmeg and herbs. Deglaze with vinegar and let it boil down briefly. Remove the pan from the heat, mix in the pasta and pour into a serving bowl.
- Fill the raclette pans with the pasta and sprinkle with grated cheese. Baked under the raclette grill for about 10 minutes.
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