Chef's Book | Recipe Site Yummy Recipes Site
Ingredients
- 1 pack of pasta
For the mortar:
- 2 tablespoons of olive oil
- 1 clove of garlic
- 2 cups finely chopped mushrooms
For sauce:
- 1 tablespoon of butter
- 2 tablespoons of flour
- 3.5 glasses of milk
- 1 teaspoon of black pepper
- 1 teaspoon of salt
- 1 pack of pasta
For the mortar:
- 2 tablespoons of olive oil
- 1 clove of garlic
- 2 cups finely chopped mushrooms
For sauce:
- 1 tablespoon of butter
- 2 tablespoons of flour
- 3.5 glasses of milk
- 1 teaspoon of black pepper
- 1 teaspoon of salt
How to cook mushroom pasta recipe?
Boil the pastas in boiling salted water for 5 minutes and drain.
Heat the olive oil in another pan and add the finely chopped mushrooms together with the crushed garlic. Fry for 3-4 minutes, stirring occasionally, then remove from heat.
For the sauce, melt the butter, add the flour and fry it with a wooden spoon until it turns yellow. Add the milk gradually, little by little, without stopping the mixing process. Continue mixing again and cook the sauce until it reaches the consistency of pudding. After boiling for 1-2 minutes, turn off the heat.
Drain the ovenproof pasta with high sides, medium sized coarsely boiled and drained pasta. Transfer the roasted mushrooms along with the béchamel sauce. Mix all the ingredients and blend well. As a final step, sprinkle the grated parmesan or old cheddar cheese over the entire surface of the pasta.
Bake for 30-35 minutes in the middle chamber of the oven set at 175 degrees. Serve by slicing.
