New Update
| Main ingredients | Button mushrooms, White shimeji mushrooms, Macaroni pasta, Grated cheese, Garlic, Butter, Refined flour, Red chilli flakes, Milk, Dried mixed herbs, Fresh parsley |
| Cuisine | American |
| Course | Noodles and pastas |
| Prep time | 20-25 minutes |
| Cook time | 25-30 minutes |
| Serve | 4 |
| Taste | Savoury |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 8-10 button mushrooms, thickly sliced
- 4-5 Indian portobello mushrooms, thickly sliced
- 5-6 white shimeji mushrooms
- 2 cups boiled macaroni pasta
- ½ cup grated mixed cheese + for sprinkling
- 2 cheese slices
- ½ tablespoon oil
- 1 teaspoon + 1 tablespoon finely chopped garlic
- Salt to taste
- 2 tablespoons butter
- 2 tablespoons refined flour (maida)
- ½ teaspoon red chilli flakes
- 3 cups milk
- ½ teaspoon dried mixed herbs
- Fresh parsley sprig for garnish
Method
- Preheat oven to 180° C.
- Heat oil in a non-stick shallow pan, add 1 teaspoon garlic and sauté till golden brown.
- Add button mushrooms, portobello mushrooms and shimeji mushrooms, mix well and saute on high heat for 4-5 minutes. Add salt and mix well. Take the pan off the heat.
- Heat butter in another non-stick pan, add remaining garlic, mix and saute till golden brown.
- Add refined flour, mix well and saute for 1-2 minutes.
- Add red chilli flakes and mix. Add 2½ cups milk, mix well and cook for 4-5 minutes.
- Add macaroni and mix well. Add dried mixed herbs, salt, mixed cheese and cheese slices and mix till well combined. Cook for 1-2 minutes.
- Add the mushroom mixture and mix well. Add the remaining milk and mix. Cook for 1-2 minutes.
- Transfer the mixture into a small cast iron pan. Sprinkle the mixed cheese and place it in the preheated oven for 5-6 minutes or till the cheese melts.
- Remove the pan out of the oven and serve hot garnished with parsley sprig.
Advertisment
