Pasta Baked with Mushrooms
by Editorial Staff
A very tender and tasty pasta casserole is obtained. Any pasta can be prepared in this way, as long as the mushrooms and sour cream are fresh.
Servings: 2
Ingredients
- Pasta – 1.5 cups
- Champignons or oyster mushrooms – 400 g
- Bulb onions – 1 pc.
- Eggs – 3 pcs.
- Sour cream – 1 glass
- Processed cheese “Russian” – 1 pc.
- Olive oil – 2 tablespoons
- Vegetable oil – for lubricating the mold
- Salt to taste
- Ground black pepper – to taste
Directions
- Line a baking dish with a diameter of about 25 cm with a double layer of foil and brush with vegetable oil. Boil the pasta in salted water until tender.
- Cut the onions into strips.
- Chop the mushrooms finely.
- For 1 tablespoon. fry the onion until golden brown.
- Then add 1 more spoonful of olive oil and mushrooms, salt and pepper, fry for a few more minutes, until all the liquid that the mushrooms will give boils away.
- Add 3/4 cup sour cream to the mushrooms, stir.
- While the mushrooms are stewing, discard the pasta in a colander, let the water drain.
- Place the pasta in an oiled dish.
- The mushroom sauce should thicken slightly.
- Cut the cheese into small cubes.
- Put the mushrooms on top of the pasta.
- Sprinkle with cheese on top.
- Beat the eggs lightly with the remaining sour cream.
- Fill in the contents of the form.
- Place in an oven preheated to 180 degrees for 20-25 minutes. Bon appetit!
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