Macaroni Mushroom Bake

Ingredients

• 500 g macaroni
• 300 g oyster mushrooms
• 250 g button mushrooms
• 400 g peas
• 1 bunch spring onions
• 100 g almonds (peeled)
• 1 onion
• 3 tbsp Flour
• 3 tbsp butter
• 400 ml milk
• 1 cup crème fraîche
• Salt
• Pepper (freshly ground)
• Nutmeg (freshly grated)
• oil (for frying)
• 100 g Parmesan (grated)

Instructions

1. 1.

   Cook macaroni in salted water until al dente. Drain, rinse with cold water and toss with a little oil to prevent sticking.

2. 2.

   Clean mushrooms and cut into small pieces or slices.

3. 3.

   Wash spring onions, trim and slice diagonally.

4. 4.

   Toast almonds without fat and roughly chop them.

5. 5.

   Peel onion, finely dice it and sauté in hot butter. Stir in flour, then deglaze with milk, adding crème fraîche and a splash of broth. Simmer gently for about 10 minutes until slightly thickened; add more broth to reach desired consistency. Season with salt, pepper and nutmeg.

6. 6.

   Brown mushrooms in hot oil briefly, season with salt and pepper.

7. 7.

   Sauté spring onions in 2 tbsp hot oil and fold in peas. Season again.

8. 8.

   Layer the dish: spread a thin layer of sauce at the bottom of a baking pan, add a layer of macaroni, then layers of vegetables and mushrooms, repeating with sauce and sprinkling parmesan and almonds between layers until all ingredients are used. Finish with a final layer of sauce over the noodles.

9. 9.

   Sprinkle extra parmesan on top and bake in a preheated oven at 180 °C for about 30 minutes until golden brown.