Step 1: prepare the ingredients.

To begin with, we will prepare all the products that we need to prepare this delicious dish, and start with vegetables. We clean the onion and garlic from the peel, and cut off the rhizome from each mushroom. After that, we alternately wash all the vegetables together with parsley under running cold running water, thus getting rid of the earth and any other contaminants. Then shake the greens over the sink to remove excess liquid, and dry the vegetables with paper kitchen towels.
Now we start cutting, put the onion on a cutting board and chop with a medium cube with an approximate diameter of up to 1 centimeters. Cut each mushroom into 2 halves if the mushroom is small, and on 4 if big. We simply chop the parsley and garlic into small pieces of arbitrary shape. We lay out all the chopped ingredients except garlic on separate deep plates, and put it in a small bowl.
We remove the packaging from the parmesan cheese and rub it on a medium grater directly into a deep plate, if desired, its amount can be increased, it all depends on your taste. Then take a deep saucepan and pour it into it using a measuring cup. 2 liters of pure distilled water. We also put a pack of pasta, pasteurized whole milk, butter, vegetable oil, wheat flour, salt and spices.

Step 2: prepare the sauce.

Now, in order for the casserole not to turn out dry, it is worth preparing the sauce, take a deep saucepan, put it in it 1,5 tablespoons of butter and put the container on the stove turned on to the middle level. When the fat melts, add to the saucepan. 1,5 tablespoons wheat flour and fry it, stirring with a whisk for 20 - 30 seconds. Then we pour 550 milliliters of whole pasteurized milk and, without ceasing to stir the liquid mass with a whisk, bring it to a boil. When the liquid boils, reduce the temperature of the stove to the smallest level, fill almost ready sauce nutmeg, black pepper and salt to taste. Boil the aromatic mixture for 5 minutes to thickening. Then we remove the saucepan from the stove, put it on the countertop and cover it with a lid so that the sauce does not become covered with a film until the moment when it needs to be used.

Step 3: cook the pasta.

After we put a pot of water on the stove, turned on at a strong level, and let the liquid boil. Well, while the water begins to gurgle, we carefully study the instructions for cooking pasta, which must be indicated on the packaging without fail. The cooking time for flour products will be written in it, the cooking time depends on the type of flour from which they were made. Therefore, after the water in the pan boils, add salt to taste to it, reduce the temperature of the stove to an average level, throw the pasta into boiling water and cook them until fully prepared guided by the instructions. In any case, it is no less 10 - 15 minutes. Turn on and preheat the oven at the same time up to 220 degrees Celsius.

Step 4: Sauté the onion and mushrooms.

Also, while pasta is cooking, stew vegetables and herbs. We turn on the adjacent burner to the middle level and put a frying pan with 2 tablespoons of refined vegetable oil on it. We throw the onion into the heated fat and simmer it, stirring with a wooden kitchen spatula.
When the vegetable cubes become soft and covered with light golden crust, increase the temperature of the stove to a level between medium and high. Add chopped garlic, mushrooms to the pan and fry the vegetables until blush for 5 minutes stirring vigorously with a spatula. Then turn off the stove, season the mushrooms with fresh parsley and salt to taste. With the last ingredient, be careful, do not forget that the pasta water and sauce are salty!

Step 5: Mix vegetables and pasta.

We throw off the pasta boiled until fully cooked in a colander and leave them in this container for 5 - 7 minutes, in order to glass excess water. Then we shift flour products back to the pot and add to the pasta vegetable stew and fragrant sauce.
Stir the ingredients with a wooden kitchen spatula until smooth. Then grease a rectangular glass heat-resistant baking dish with a small piece of butter and sprinkle its bottom 2 tablespoons breadcrumbs so that they lay down in an even layer on a layer of fat.

Step 6: Bring the dish to full readiness.

We sprinkle " mushroom pasta» with parmesan cheese, check if the oven has warmed up to the desired temperature and only after that we send the form into it for 15 - 18 minutes. After the required time has elapsed, remove the container with the finished casserole from oven holding it with a kitchen towel. Using a knife, cut the casserole into portions, arrange them on plates and serve a fragrant dish to the table.

Step 7: Serve the Mushroom Pasta Casserole.

Pasta casserole with mushrooms is served hot. This chic dish can be complemented with a salad of fresh vegetables or fresh, as well as pickled vegetable cutting. The taste of the casserole is spicy, with a pronounced aroma of mushrooms and a slight smell of other vegetables and spices. An ideal light aperitif for this dish is white semi-dry wine, well, lovers soft drinks can enjoy a casserole under a glass homemade lemonade or juice! Bon Appetit!

- - If desired, instead of breadcrumbs, you can use dry bread, previously crushed in a blender to a state of fine crumbs.

- - The set of spices indicated in this recipe can be supplemented with any other spices that are suitable for cooking vegetable dishes, such as allspice, sage, coriander.

- – Instead of sauce, you can prepare a mixture of chicken eggs and milk or sour cream, for the above mass of products 3 - 4 pieces of chicken eggs and 400 milliliters of milk.

- - Instead of champignons, you can use any other edible mushrooms.

- Any other high melting cheese can be used instead of Parmesan cheese.

Today we are preparing pasta casserole with minced meat and mushrooms in the oven. I love to cook casseroles, they always turn out delicious and you have to try very hard to spoil this dish. At the same time, you spend a minimum of your time on cooking, and the result is always excellent, and the usual lunch or dinner turns out to be a little festive.

Ingredients:

• 250-300 g of any pasta
• 500 g meat or minced meat
• 2 medium tomatoes
• 1 medium onion
• 2 garlic cloves
• 250 g champignons
• 100-120 g cheese
• salt, spices to taste
• vegetable oil for frying
• some greenery

for the sauce:

• 650-700 ml milk
• 2 tbsp. l. flour with a small slide
• 50 g butter

Cooking:

Pour 2-2.5 liters of water into the pan, put on the stove and bring to a boil. Salt, omit the pasta and cook according to the instructions on the package. The main thing here is not to overcook the pasta, it is better if they are a little undercooked. Drain cooked pasta through a colander and leave to cool.

While the pasta is cooking, prepare the minced meat. If we make minced meat on our own, which is preferable, then we scroll the meat in a meat grinder. I usually take pork and beef in half, but other meats are fine, including chicken or turkey.

We cut the onion small cubes and fry it for vegetable oil until slightly golden.

Add minced meat, mix with onions and continue to fry over medium heat for about 15 minutes. At the end, salt and pepper to taste.

Cut the garlic into slices not too finely and lightly fry in a separate pan.

We also cut the mushrooms into slices, finely or coarsely - as desired.

Add to skillet with garlic and sauté over medium heat until liquid has almost evaporated. There is no need to boil dry. Lightly salt and pepper.

Add mushrooms to minced meat and mix. Let's try salt.

Now let's prepare the sauce for pasta casserole with minced meat and mushrooms. I have already posted a recipe on how to cook, ideal for casseroles. If you have time, cook exactly according to the recipe, and you will get a very tasty, aromatic sauce. Today we will prepare the sauce, so to speak, based on bechamel, quickly and simply. Moreover, we will prepare a larger portion so that the casserole is well soaked.

Melt 50 g of butter in a small non-stick bowl.

Add 2 tbsp. l. flour with a small slide and stir quickly so that there are no lumps.

Continuing to stir vigorously, pour in the milk in a thin stream. Heat until thickened. hot sauce in terms of density, it should be about the same as liquid jelly; when it cools, it will become much thicker. Salt to taste and add spices as desired. I added a pinch of dry basil nutmeg and a mixture of peppers.

Mix everything, remove from the stove and set aside to cool. This is what the finished, slightly cooled sauce looks like. On the walls you can see how thick it is.

Put the pasta in a greased form with vegetable oil and a few tablespoons of the cooled sauce on top.

Put minced meat with mushrooms on pasta.

On top - chopped tomatoes, lightly add them.

Spread the remaining sauce evenly over the surface.

And finally, we fall asleep on top of grated cheese on a coarse grater.

Italian culinary traditions are among the most versatile, thanks to which they are adopted by housewives around the world. Quality pasta and delicious sauce- that's all the wisdom homemade pasta. If you still cook regular pasta for a side dish, don't be afraid - experiment more boldly with additives, surprise your relatives!

How to cook pasta with mushrooms

Mushrooms with pasta - one of the most simple ways quickly prepare a delicious, nutritious meal. It does not require special preparation: vermicelli or spaghetti is in the closet in every home, and champignons are inexpensive in any modern supermarket. A special feature of the dish is an unusual gravy in which champignons are stewed. As a rule, it is creamy or milky white sauce with spices, where many housewives add grated cheese.

In the oven

There are at least three ways to cook horns or butterflies with mushroom sauce: cooking separately (they are mixed before serving), cooking in a slow cooker (pasta is cooked separately, then stewed with champignons in a slow cooker), baking dishes in the oven. Pasta with mushrooms baked in the oven - the most festive option to please guests. The casserole with pasta and in the oven will not only be completely soaked, but will be browned with a delicious cheese crust on top.

In a slow cooker

Cooking pasta in a slow cooker is easier and faster than in the oven. For this you need to follow step by step instructions from the photo, adding all the ingredients gradually. The peculiarity of the dish is that there is no need to use different utensils, take time to prepare the sauce separately, then the pasta. Cooking in a multicooker occurs with the help of the programs "Frying", "Stewing": how to cook, the instructions for the technique will tell you.

Recipes with photos

If you don’t know how to cook mushrooms with vermicelli, but really want to try this dish, use the recipe with a photo of each cooking step. This will avoid mistakes in the cooking process, get a delicious result. At the end there is a detailed video that describes step by step the recipe for pasta with mushrooms with clear comments from the chef.

• Servings: 4 persons.
• Purpose: for breakfast.
• Cuisine: Italian.
• Difficulty: easy.

Ingredients:

• spaghetti or other type of pasta - 1 pack;
• champignons or oyster mushrooms - 200-300 g;
• cream 20% - 500 ml;‏
• parmesan - 100-150 g;
• onion- 1 large;
• garlic - 3-4 cloves;
• basil;
• deodorized oil.

The recipe for spaghetti with mushrooms will be mastered by any cook who learns how to make a light creamy mushroom sauce. Mushrooms are great, but you can supplement the meal with white or boletus. At proper preparation, such a dish will not only saturate, but also give pleasure. Vermicelli and cream sauce are prepared separately.

Cooking method:

1. First, prepare the mushrooms, because spaghetti will cook quickly. My, cut into plates. Fry in butter, olive or vegetable oil.
2. Cut the onion, add to the sauce. Fry until crispy.
3. Salt and pepper the mixture.
4. Let's cook the spaghetti.
5. Add cream to sautéed mushroom mixture. Simmer for 10 minutes over low heat.
6. Drain the spaghetti in a colander, spread it on a wide dish, pour over the sauce.

with minced meat

• Number of servings: 6 persons.
• Calorie content of the dish: 1400 kcal.
• Cuisine: Russian, Italian.
• Difficulty: easy.

This recipe is easy to prepare, satisfying and great nutritional value. If you want to diversify it, then you can add grated parmesan as a finishing element. Pasta casserole with minced meat and mushrooms is another variation. Cooking it in the oven under cheese, you get a fragrant, rich dish. Minced meat can be combined: use chicken, pork or beef. The main thing is that it should be fresh without streaks or added fat.

Ingredients:

• champignons - 200 g;
• minced chicken or pork - 300 g;
• onions - 2 pcs.;
• tomato paste- 2 tablespoons;
• dill - a bunch;
• parsley - a bunch;
• allspice, salt - to taste.

Cooking method:

1. Clear all components. Chop the onion, mushrooms.
2. It is necessary to fry champignons with onions and meat.
3. Boil spaghetti.
4. Drain, form spaghetti nests, pour over the sauce.
5. Add spices and herbs. Salt.

• Cooking time: 40 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 1450 kcal.
• Purpose: main course.
• Cuisine: Russian, Italian.
• Difficulty: easy.

Many people prefer to cook pasta in sour cream sauce because of gentle creamy taste. As a result, the mushroom supplement turns out to be similar to julienne. Sometimes sour cream can be replaced with cream. The dish will turn out less dense and is perfect for children and adults. Spaghetti sauce can be mixed or served separately, depending on preference.

Ingredients:

• spaghetti - 500 g (one pack);
• sour cream or cream - 100 g;
• minced chicken - 200 g;
• spinach or dill - a bunch;
• grated garlic - optional;
• oyster mushrooms - 300 g.

Cooking method:

1. In this recipe, oyster mushrooms should be boiled (up to 15 minutes) in advance.
2. Then cook spaghetti (boil according to the standard for up to 8 minutes in boiling water).
3. In a pan, fry the onion until a crust, then add boiled oyster mushrooms, sour cream, simmer for up to 4 minutes under the lid.
4. Arrange spaghetti on a platter, pour over the sauce, serve.

In creamy sauce

• Cooking time: 30 minutes.
• Servings: 4 persons.
• Calorie content of the dish: 2300 kcal.
• Purpose: for breakfast.
• Cuisine: Italian.

Pasta with cream and mushrooms is an amazing combination of products, thanks to which in just half an hour you can enjoy a simple dish with great taste. Mushrooms stewed in cream cheese sauce, retain their flavor and give the dish a special nutritional value. At the same time, such spaghetti is prepared quickly and easily according to the photo, no special culinary skills are required.

Ingredients:

• pasta (any to your taste) - 300 g;
• champignons - 400 g;
• cream - 400 ml;
• cheese (can be processed) - 180 g;
• onion - 1 pc.;
• salt, pepper, seasoning - to taste.

Cooking method:

1. Bring the water to a boil, throw in the horns.
2. While they are cooking, start the sauce. Pour sliced ​​mushrooms into a preheated pan, stir until mushroom juice appears in the pan. We send the chopped onion (you can slightly salt and pepper the future sauce, add oil). We leave to fry until cooked.
3. We send cream to the ingredients in a frying pan, twist the fire a little and leave for 3-5 minutes. Remove the sauce from the stove and sprinkle with grated cheese, add the necessary amount of salt, pepper and seasonings for the perfect taste.
4. Pour the pasta with mushrooms, leave for a while.

With Chiken

• Number of servings: 6 persons.
• Calorie content of the dish: 1350 kcal.
• Purpose: main course.
• Cuisine: Russian, Italian.
• Cooking Difficulty: Easy.

The recipe for pasta with mushrooms and chicken involves the use of minced meat or finely chopped cubes of meat. In the Soviet years, the recipe for navy-style horns would be popular, but you can make the dish more saturated. You can use creamy sauce, spices, aromatic herbs. Chicken meat can be separately fried until a crust forms. Vermicelli with chicken and mushrooms cream sauce served hot.

Ingredients:

• spaghetti from durum varieties wheat - 400 g;
• chicken fillet - 2 pcs.;
• mushrooms - 250 g;
• onions - 2 onions;
• hard cheese for serving - 200 g;
• cream - 100 milliliters;
• serving greens (dill) - a bunch;
• spices, salt - to taste.

Cooking method:

1. Pre-fry the chicken fillet, cut into cubes, along with onions. Put the dried mushrooms and simmer.
2. Cook spaghetti al dente (up to 7 minutes in boiling water).
3. Ready meat dish add the cream and leave covered for 20 minutes. Serve with greens, pre-salt, pepper, sprinkle with grated cheese.

With meat

• Cooking time: 45-50 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 1500 kcal.
• Purpose: main course.
• Cuisine: Russian, Italian.
• Cooking Difficulty: Easy.

A dish such as pasta with meat and mushrooms in the oven is an analogue traditional version in a navy way. Here the pork will be diced, and the result of the completion of cooking will be the formation fragrant crust cheese under meat and sauce with fried onions. This best option for lunch or dinner for the whole family. It takes about 40 minutes to cook (most of the time is cooking meat and baking). Spices in the form of cardamom, ginger or sesame are best suited for meat.

Ingredients:

• spaghetti - 1 pack (400 g);
• pork (without veins) - 300 g;
• mushrooms - 200 g;
• vegetables (greens) - for decoration;
• grated hard cheese - 150 g;
• spices and salt - to taste.

Cooking method:

1. The first step is to fry the meat with onions and mushrooms. The latter will start up the juice, and at the end you can cover the pan with a lid to form a broth (it can then be drained or used for other purposes).
2. Boil spaghetti.
3. Finely chop the greens, adding to the fried meat and mushroom preparation.
4. Combine components. Put in a pan, add cheese. Lightly grease with mayonnaise or sour cream. Bake up to 20 minutes.

With cheese

• Cooking time: 40 minutes.
• Servings Per Container: 4.
• Calories: 1200 kcal.
• Destination: lunch / dinner.
• Cuisine: Italian.
• Difficulty: easy.

Macaroni with cheese and mushrooms deserve the attention of even the most demanding gourmet. In addition to cheese, it is recommended to use milk or cream, sour cream, garlic for the sauce. Mushrooms can be chosen as champignons, as well as inexpensive oyster mushrooms, which are in every supermarket. The recipe itself requires special care and simple steps in a certain order.

Ingredients:

• any kind of pasta - 400 gr;
• fresh champignons - 400 gr;
• garlic - 2 heads;
• sour cream - 3 tablespoons;
• cream / milk - 200 gr;
• butter - 10 gr;
• hard cheese - 100 gr;
• spices: salt, pepper, ground coriander.

Cooking method:

1. Wash the mushrooms, cut into plates, put in a preheated pan.
2. Boil vermicelli al dente (until half cooked), drain, rinse, cover.
3. Add finely chopped garlic, stir.
4. Add sour cream, mix.
5. Pour in cream or milk, pepper, add coriander and any dried herbs (oregano, basil) to taste.
6. Pour the pasta, mix, if necessary - add a little more liquid (milk, cream, water), add a piece of butter. Cook covered, stirring occasionally, for five minutes.
7. Grate the cheese, sprinkle the vermicelli in the pan, turn off the heat, cover with a lid until the cheese is melted. You can garnish with a sprig of thyme or spinach leaves.

With tomatoes

• Cooking time: 40 minutes.
• Servings: 2 persons.
• Calorie content of the dish: 850 kcal.
• Purpose: for dinner.
• Cuisine: Italian.
• Difficulty of preparation: easy.

Tired of the usual pasta for dinner? We offer to diversify them with vegetables! Prepare simple and tasty dish Italian cuisine- spaghetti with mushrooms and tomatoes. This is a classic hearty vegetable dish, which does not require special products, which is prepared very easily. If there are mushrooms and tomatoes in the refrigerator, tomato paste or thick tomato juice, some cheese and paprika, zucchini - be sure to cook pasta with vegetables.

Ingredients:

• spaghetti - 250 g;
• champignons - 200 g;
• onion - 50 g;
• tomatoes - 60 g;
• zucchini - 60 g;
• pepper (paprika) - 1 pc.;
• parmesan - 100 g;
• olive oil - 50 ml;
• basil;
• salt, pepper - to taste.

Cooking method:

1. Wash oyster mushrooms or champignons thoroughly, cut into small pieces.
2. Peel the onion, cut the pepper into 2 parts, remove the seeds, dip the tomatoes in hot water for a few seconds, remove the skin. Cut all these ingredients into cubes.
3. Heat up the pan, fry the onion olive oil.
4. Pour fresh mushrooms, fry them, stirring, for 10-15 minutes.
5. When the mushrooms are browned, add pepper, tomatoes, zucchini. Fry for another 5-7 minutes, stirring. Then salt and pepper.
6. Put a container of water on the fire, salt. When the water begins to boil, add spaghetti and cook until tender (6-8 minutes).
7. Spaghetti shift to vegetables, mix. Remove from heat, cover with a lid.
8. Grate parmesan on a fine grater.
9. Arrange the pasta on plates, sprinkle with cheese, garnish with basil leaves.

With dried mushrooms - recipe

• Cooking time: 45 minutes.
• Number of servings: 6 persons.
• Cuisine: Russian, Italian.
• Cooking Difficulty: Easy.

The main difference is that pasta with dried mushrooms is prepared without the addition of a fresh ingredient. Taste qualities may differ slightly, since not champignons are used, but white or boletus. You can buy them in a store, in the market from a familiar merchant, or dry them yourself. The cooking time does not take into account the fact that the boletus must first be soaked. Leave them overnight in salt water.

Ingredients:

• rigatoni - 300 g;
• dried boletus - 200 g;
• onion - 1 head;
• frying oil - 1 tablespoon;
• salt - to taste.

Cooking method:

1. Boletus must first be soaked in salt water to make them softer and more tender.
2. Prepare a classic fried onion in a pan with oil and spices.
3. Add the mushrooms there, after cutting them into small pieces.
4. Cook spaghetti in salted boiling water.
5. Combine all the ingredients, garnish with dried dill or other herbs. You can add grated cheese.

• Cooking time: 45 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 1200 kcal.
• Purpose: for lunch, dinner.
• Cuisine: Russian, Italian.
• Cooking Difficulty: Easy.

Pasta Casserole with Ham and Mushrooms is another cooking variation classic recipe. The ability to add spice due to ham and spices will give a new taste to simple, at first glance, ingredients. Ham should be cooked in a pan with onions until golden brown. Ready meal served on a table decorated with herbs and cheese.

Ingredients:

• spaghetti - 1 pack;
• champignons - 200 g;
• ham - 200 g;
• cheese - 100 g;
• spices and salt - to taste;
• oil for frying - 2 tbsp. spoons.

Cooking method:

1. Pre-cut the components.
2. Saute the mushrooms until the liquid has evaporated. Add ham and onion, fry until golden brown.
3. Boil the pasta for 8-10 minutes.
4. Mix the ingredients, season with spices, sprinkle with cheese.

Sauce Secrets

To cook juicy and fragrant vermicelli with mushrooms, you should follow a few simple rules and recommendations.

• If you want to make a sauce, you should add liquid heavy cream from 20-30% fat.
• Pasta should be selected only from durum wheat. Boil them for no more than 8 minutes so that they turn out elastic and do not fall apart in a plate.
• It will be delicious if you add forest mushrooms, pigs or nigella.
• Mushrooms should be cooked in a pan until they release juice. Bring the liquid to complete evaporation. Only then add cream and other ingredients.
• The aroma is given by such greens as dill, cardamom, rosemary, basil.
• A clove of garlic will spice up the dish. Nuts can be added to pasta sauce.
• If you want to make it thicker, then add sour cream to the pan with ready-made champignons and fried onions to stew everything together.

Check out other recipes.

Video

Macaroni and Mushroom Cheese Casserole is an extremely simple and quick dish to prepare. It is enough just to stew mushrooms in sour cream, cook pasta and cut into slices juicy tomatoes. And then lay all the above ingredients in layers in a heat-resistant form, sprinkle with grated cheese, and bake in the oven. The result is an appetizing, tasty and quite satisfying meal that can be served for lunch or dinner. In addition, the casserole goes well with meat and poultry dishes.

Ingredients

• figured pasta - 200 g
• frozen mushrooms (honey mushrooms) - 400 g
• sour cream 20-25% fat - 100 g
• hard cheese - 150 g
• tomato - 2-3 pcs.
• green onion - a few feathers
• refined sunflower oil - 2 tbsp. l.
• freshly ground black pepper - to taste
• seasoning "Provencal herbs" - 2 tsp.
• salt - to taste

Cooking

1. Remove the mushrooms from the package, place in a colander and let the mushrooms thaw completely.

Heat sunflower oil in a frying pan, put mushrooms and fry over medium heat until all the liquid has evaporated.

2. Then salt and continue to fry for another 5-7 minutes.

Add sour cream to mushrooms, mix thoroughly and cover the pan with a lid. Simmer, not forgetting to stir, for 7-10 minutes.

3. Pour water into a saucepan, bring to a boil, salt. Add the pasta and cook until al dente, which is when the pasta remains slightly springy.

4. Throw the finished pasta in a colander, rinse cold water and leave until the liquid is completely drained.

5. Grate the cheese on a coarse grater.

6. Wash the tomatoes, dry and cut into slices about 4-5 mm thick.

7. Preheat the oven to 180°C.

Put the contents of the pan on the bottom of the baking dish - mushrooms stewed in sour cream.

8. Lay the pasta in an even layer on the mushrooms. Sprinkle with herbes de Provence, freshly ground black pepper and a little salt.

Not a bad recipe pasta casserole with cheese was once picked up from the Internet, carefully copied into my culinary notebook and put aside until better times. And then autumn came, and the mushrooms in the forest climbed whole clearings. And that recorded recipe has already changed a little as a result of my culinary witchcraft in the kitchen. I slightly changed the set of products, added the very fresh forest mushrooms I personally picked, and it turned out such a dish that it is just right for the king to serve for lunch. And the name of the dish was born after a trip to a very beautiful forest near Moscow, really very old and kind, like in a fairy tale.

Mine swooped in and left only empty plates on the table. I’ve cooked this casserole several times already, and I marked it with an exclamation mark in my notebook. Macaroni and cheese casserole forest mushrooms- the perfect dish for family dinner, and for a friendly company. For those housewives and hosts who are limited in time, the dish will help diversify the menu, because everything is prepared quite simply and quickly.

Pasta Casserole with Cheese and Forest Mushrooms - Ingredients

• Pasta - 500 gr
• Forest mushrooms or any other - 400 gr
• Maasdam cheese (or other hard) - 250 gr
• Onion - 100 gr
• Butter - 50 gr
• Flour - 50 gr (2 tablespoons with a slide)
• Milk 3.2% - 1 liter
• Herbs, spices, salt - to taste

Pasta casserole with cheese and mushrooms - cooking

Mushrooms, especially forest mushrooms, must be cleaned and washed thoroughly, soaking and rinsing under running water.

Boil mushrooms for pasta casserole in salted water for about 15 minutes (no need to boil oyster mushrooms, champignons). Then fry the mushrooms with onions in 1/2 part of the butter until tender.

With fresh or frozen store-bought mushrooms, everything is greatly simplified and accelerated.

Macaroni (I have feathers) boil al dente. Put the boiled pasta into a baking dish.

Cooking delicious milk sauce. The remaining butter is used in the pan.

Pour flour into the pan and quickly mix with oil, not allowing the flour to fry. Reduce the heat so that there are no caked lumps in the sauce of our cheese-mushroom casserole.

Then pour milk into the pan, put on the stove and, stirring quickly, bring to a thickening. This will take about 1-2 minutes. Add chopped herbs and spices. Mix thoroughly.

Grate 200 grams of cheese on a fine grater and add to the sauce. Stir and the sauce is ready.

Pour the milk-cheese sauce evenly over the pasta in the form.

Put the mushrooms fried with onions on top.

Sprinkle the future casserole with the remaining grated cheese. Cook in a very well preheated oven (200-220 degrees) for about 15 minutes.

On top of the casserole it should turn out beautiful cheese crust. This completes the preparation of pasta casserole with cheese and mushrooms.

very beautiful hearty casserole macaroni and cheese, mushrooms and milk sauce- real jam!

In my family, this pasta casserole is eaten as an independent dish with fresh herbs. And how would you present this miracle?))

Calorie content of pasta casserole with cheese and mushrooms in 100 grams = 147 kcal

Proteins - 7 gr
Fats - 6 gr
Carbohydrates - 17 gr
Good appetite!

Best regards, Natalie Lissy