Macaroni and Mushroom Bake
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr 15 min.
Preparation
Ingredients
for
6
- Ingredients
- 10 cups macaroni
- 4 cups Oyster mushrooms
- 3.333 cups button Mushrooms
- 3 ½ cups peas
- 1 bunch scallions
- 1 cup blanched almonds
- 1 onion
- 3 Tbsps flour
- 3 Tbsps butter
- 1 ⅔ cups milk
- ⅞ cup vegetable stock
- 1 tub Crème fraiche
- salt
- freshly ground peppers
- freshly grated Nutmeg
- Oil (for frying)
- 1 cup Parmesan (grated)
Preparation
Kitchen utensils
1 Bowl, 1 Hand mixer, 1 deep bowl, 1 Fork, 1 Rubber spatula, 1 Fine-mesh sieve, 1 Springform pan (26 cm Ø), 1 Parchment paper, 1 Wooden skewer, 1 Wire rack, 1 Large knife, 1 Plate, 1 Small knife
Preparation steps
1.
Cook the macaroni in salted water until very al dente. Refresh in cold water and drain. Add a few drops of oil to stop it sticking together.
2.
Clean the mushrooms and either tear into smaller pieces or slice.
3.
Wash and trim the spring onions and cut into pieces at an angle.
4.
Toast the almonds in a dry frying pan and chop roughly.
5.
Peel the onion and chop very finely. Heat the butter and sweat the onion until translucent. Stir in the flour, cook until it foams, then stir in the milk, followed by the creme fraiche and a little stock. Simmer gently for about 10 minutes, stirring occasionally. Then add enough stock to produce a creamy sauce. Season to taste with salt, pepper and nutmeg.
6.
Heat the oil and quickly brown the mushrooms in batches. Season with salt and pepper.
7.
Heat 2 tbsp oil and sweat the spring onions. Then mix in the peas and season with salt and pepper.
8.
Spread a little of the sauce on the base of a lasagne dish and cover with a layer of macaroni. Add a layer of vegetables and mushrooms, then a little more sauce. Sprinkle with Parmesan and nuts. Continue in this way until all the ingredients are used up, finishing with macaroni and a final layer of sauce. Sprinkle with Parmesan and bake in a preheated oven (180°C) for about 30 minutes, until golden brown.
