Wild Mushroom Tagliatelle Casserole

Preface:

1. The brown, wide tagliatelle used here had a forest mushroom flavor. This is what happens when you order something online without glasses and think it’s dried mushrooms. So these noodles had to be processed somehow, and that’s how I came up with this casserole. It can of course also be prepared with conventional pasta. The number of grams would then be the same.

Preparation:

1. Cook the pasta in well-salted water according to the instructions on the packet until al dente, drain and keep ready.
2. Cut the bacon into very large cubes. Peel the onion and dice it. If necessary, brush off the mushrooms and cut into large pieces. Planing Gouda. Whisk the eggs with the milk. Finely chop the parsley. Butter a baking dish (about 20 x 20) thick and sprinkle with breadcrumbs. Preheat the oven to 200 °.

Preparation:

1. In a pan, first fry the bacon in the clarified butter. When it takes on a light color, sweat the onions briefly and then add the mushrooms. Season everything with pepper and salt and simmer over medium heat until the mushrooms have boiled down and they are almost cooked through. Stir it every now and then. This can take about 3 minutes.
2. Now first spread half of the pasta in the baking dish, distribute the entire contents of the pan over it, sprinkle the chopped parsley, half of the cheese over it and pour the beaten eggs over everything. Then spread the other half of the pasta on top and cover with the rest of the cheese.
3. Slide the mold into the oven on the 2nd rail from the bottom for 20 minutes. If available, switch on the grill for the last 5 minutes so that the cheese becomes nice and crusty, or alternatively increase the temperature briefly to 240 °.
4. As a side dish there was some “greens” and a small blob of “Blitz-Mayonnaise” … the link here: Blitz-Mayonnaise and Sauce Tatar without egg