North Croatian Mushrooms And Pasta Casserole - cooking recipe

Ingredients

400 g macaroni or 400 g farfalle pasta
300 g white mushrooms (cultivated)
25 g dried wild mushrooms
100 g onions
100 g butter
2 tablespoons flour
2 cups milk
1/4 teaspoon ground nutmeg
5 g salt
3 g white pepper
1 egg
50 g parmesan cheese (or any hard cheese, grated)
200 g sour cream

Preparation

Cook pasta according to manufacturer manual and when cooked put aside.
Soak dried mushrooms in water about 20 minute Slice cultivated mushrooms into small leaves. Cut wild mushrooms into small pieces. Finely slice onion. Saute onion on butter and when soft add all mushrooms. Season with salt. Saute it until all water evaporates. Remove from heat and let it cool.
For bechamel sauce, melt 50 g butter and add 2 tablespoons flour. When it starts to foam add milk slowly and continue to cook on low heat until sauce become creamy. Add salt, white pepper and nutmeg.
Remove from heat and wait to become warm (about 40\u00b0C), add 1 egg and 50 g grated cheese. Mix and add sauteed mushrooms.
Take a casserole pot, coat it with butter and lay pasta. Cover pasta with mushroom sauce and mix a little just to level everything. Cover with sour cream and bake it on 200\u00b0C about 20-30 minute When ready, leave it to cool for 5 minutes and than serve.