Julienne in Large Shells
by Editorial Staff
Porcini mushrooms stewed with cream and baked with cheese in large pasta shells.
Ingredients
- Large pasta shells (Conchiglioni) – 1 package
- Porcini mushrooms – 300 g
- Cream – 200 ml
- Butter – 100 g
- Cheese – 150 g
- Onions – 3-4 pcs.
- Sour cream – 200 g
- Flour
- Salt
- Ground black and white pepper
- Fresh herbs for sauce and garnish
Directions
- Finely chop the mushrooms and onions and grate the cheese.
- Brown the onions and flour slightly in butter in a frying pan. Regulate the consistency of your julienne: if you want it to get thicker, add more flour and vice versa.
- Put the mushrooms in the pan, salt, and fry all together for about 5-7 minutes.
- Pour the cream, add pepper, and stew for 10-12 minutes.
- Fill the boiled pasta shells with the julienne.
- Sprinkle the cheese on top and put them in the oven at 160 degrees for 10 minutes.
- Meanwhile, cook a simple cream sauce. Saute a little flour in a saucepan, pour the cream in, let it boil for 2 minutes, pepper and salt it, take it off the heat. Sprinkle it with the fresh herbs.
- Place the shells on the sauce and garnish with the fresh herbs. Serve julienne in large shells with red wine.
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