Porcini mushrooms stewed with cream and baked with cheese in large pasta shells.

Summary

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

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Instructions

1. Finely chop the mushrooms and onions and grate the cheese.
2. 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.
3. Put the mushrooms in the pan, salt, and fry all together for about 5-7 minutes.

   

4. Pour the cream, add pepper, and stew for 10-12 minutes.
5. Fill the boiled pasta shells with the julienne.

   

6. Sprinkle the cheese on top and put them in the oven at 160 degrees for 10 minutes.

   

7. 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.
8. Place the shells on the sauce and garnish with the fresh herbs. Serve julienne in large shells with red wine.