Tortilla Cups with Pasta Salad

Ingredients

• 4 tortilla sheets
• 1 Egg white
• 200 g cooked tube-shaped pasta
• Salt
• Pepper
• 125 g chanterelle mushrooms
• 2 tbsp roasted chopped hazelnuts
• 1 Garlic clove
• 1 tbsp lime juice
• 1 Shallot
• 2 tbsp mayonnaise

Instructions

1. 1.

   Lightly toast the tortilla sheets on both sides in a pan, then remove them. Cut around each sheet’s edge, brush with egg white, place in a shallow bowl or shell-shaped baking dish (lay the cut edges overlapping so the sheet fits the shape) and bake at 200 °C (O/B heat) for 3–4 minutes. Remove and let cool, then loosen from the pan.

2. 2.

   Peel and finely chop the garlic and shallot. Clean and dice the mushrooms, then quickly sauté them with the garlic and shallot in hot oil. Season with salt, pepper, and lime juice; allow to cool. Wash, dry, and finely chop parsley. Mix the pasta with the nuts and mushrooms, fold in the mayonnaise, and season to taste. Fill the tortilla cups and garnish with parsley.