Summary

Ingredients

• 150 g mushrooms (stone mushrooms)
• 100 g whipped cream
• 150 g penne or spirelli
• Salt water
• 100 g cheese, rated
• 1 small onion (s)
• 3 tomato (s)
• 2 tablespoon parsley, fresh, chopped
• Seasoned Salt
• pepper
• Fat for the shape

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Instructions

1. Cook the pasta in salted water until al dente. In the meantime, finely dice the onion and sweat in oil until translucent. Clean the mushrooms and cut into fine strips, add to the onion and fry with them. Season with salt and pepper. Cut the tomatoes into slices.
2. Grease an oblong baking dish. Add the cooked noodles, cover with the tomato slices, season them with a little herb salt and pepper. Then spread the mushroom and onion pan on top. Sprinkle the whole thing with the cheese and evenly pour the cream over it.
3. Bake at 200 ° C (preheated) for about 20 minutes. Then sprinkle the gratin with the parsley and serve. A nice summer salad goes very well with it.