Macaroni Oyster Mushroom Casserole

Ingredients

• 600 g oyster mushrooms
• 1 onion
• 1 Garlic clove
• 1 Zucchini
• 250 g macaroni
• 5 tbsp olive oil
• 4 tomatoes
• 2 tbsp parsley
• 150 g mascarpone
• 400 ml milk
• 4 eggs
• rosemary (1 tsp, finely chopped)
• thyme (1 tsp, finely chopped)
• Salt
• Pepper (freshly ground)

Instructions

1. 1.

   Slice the mushrooms into strips. Peel and finely chop the onion; peel the garlic and slice thinly. Wash the zucchini and cut it lengthwise into thin slices or shave.

2. 2.

   Cook the macaroni in boiling salted water until al dente, drain, rinse with cold water, and let rest.

3. 3.

   Wash the tomatoes and slice them thinly.

4. 4.

   In a hot pan, sauté the mushrooms in small amounts of oil portion by portion; remove from the pan. In the remaining oil, soften the onion cubes, then take off the heat, stir in mascarpone and milk, let cool slightly, and whisk in the eggs. Season with chopped parsley, rosemary, thyme, salt, and pepper.

5. 5.

   Layer half the pasta lengthwise in a greased baking dish, top with half the mushrooms, zucchini strips, tomatoes, and sauce; add the remaining pasta and spread the rest of the mushrooms and some sauce over it. Arrange the zucchini strips and tomato slices diagonally, drizzle with sauce, scatter garlic slices, and drizzle with oil.

6. 6.

   Bake in a preheated oven at 200°C for about 45 minutes.