Baked mushroom pasta

A delicious and filling veggie meal that will become a family regular.
 
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Recipe from: 31 August 2015
Preparation time: 30 min + standing time
Cooking time: 30 min
 
 

Ingredients

 
  • 125
    g
    dried porcini mushrooms
  • 100
    ml
    butter
  • 75
    ml
    cake flour
  • 10
    ml
    fresh thyme, chopped
  • 5
    ml
    fresh rosemary, chopped
  • 375
    ml
    cream
  • 1
    onion, finely chopped
  • 500
    g
    button mushrooms, quartered
  • 500
    g
    brown mushrooms, sliced
  • 10
    ml
    salt
  • freshly ground black pepper to taste
  • 500
    g
    spaghetti
  • 200
    ml
    pecorino, grated
Servings: Change Serving
 
 

Method

 

Oven temperature: 180ºC

Place the dried porcini in a mixing bowl, pour 1 litre boiling water over and allow to stand for 30 minutes. Remove the mushrooms with a slotted spoon, and squeeze the excess liquid into the bowl.
Melt 75ml butter in a saucepan and stir in the cake flour. Add the mushroom liquid and stir until smooth. Add the herbs and cream and bring to the boil. Reduce heat and simmer for about 30 minutes.
Preheat the oven. Heat the rest of the butter and sauté the onion until soft. Add all the mushrooms and stir-fry until soft.
Cook the spaghetti for slightly less than the recommended time and drain. Mix in the mushroom sauce and fried mushrooms and spoon into a greased baking dish. Sprinkle the pecorino over and bake for about 30 minutes.

Words and image: Home magazine

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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