Tortellini – Mushroom – Casserole
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 5 tablespoon butter
- 2 tablespoon flour
- 200 ml meat broth
- 300 ml milk
- 200 g processed cheese
- 1 pinch (s) salt
- 1 pinch (s) pepper
- 1 pinch nutmeg
- 1 teaspoon, leveled lemon peel, grated from an organic lemon
- 1 bunch spring onion (s)
- 400 g mushrooms
- 100 g ham, raw, diced
- 500 g tortellini, with a spinach fillin from the coolin shelf
- 5 g mushrooms, dried
- 4 tablespoon breadcrumbs
Print Recipe
Pin Recipe Instructions
- Heat 2 tablespoon butter in a saucepan. Stir in flour and sweat. First pour the stock, then the milk, bring to the boil while stirring. Add cheese and heat until it has melted. Season to taste with salt, pepper, nutmeg and a little lemon zest.
- Preheat the oven to 200 degrees.
- Clean the spring onions, cut the white part into cubes and the green part into rings. Briefly fry the spring onions and mushrooms in 1 tablespoon of hot butter, fold in the ham, season with a little salt and pepper.
- Put the mushroom mixture with the tortellini in a baking dish. Pour the cheese sauce over it. Finely chop the dried mushrooms and mix with breadcrumbs. Sprinkle over the casserole. Place the remaining butter in flakes on top. Bake in the oven for about 20 minutes.
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