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Macaroni and Mushroom Bake

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Macaroni and Mushroom Bake
Difficulty:
easy
Difficulty
Preparation:
1 hr 15 min.
Preparation
Calories:
1066
calories
Calories
0
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie1,066 kcal(51 %)
Protein48.63 g(50 %)
Fat44.68 g(39 %)
Carbohydrates126.44 g(84 %)
Sugar added0 g(0 %)
Roughage16.82 g(56 %)
Vitamin A359.24 mg(44,905 %)
Vitamin D3.81 μg(19 %)
Vitamin E5.87 mg(49 %)
Vitamin B₁1.63 mg(163 %)
Vitamin B₂2.48 mg(225 %)
Niacin35.75 mg(298 %)
Vitamin B₆0.71 mg(51 %)
Folate415.46 μg(138 %)
Pantothenic acid6.46 mg(108 %)
Biotin17.73 μg(39 %)
Vitamin B₁₂0.65 μg(22 %)
Vitamin C13.44 mg(14 %)
Potassium2,328.91 mg(58 %)
Calcium559.44 mg(56 %)
Magnesium183.29 mg(61 %)
Iron11.22 mg(75 %)
Iodine18.61 μg(9 %)
Zinc5.98 mg(75 %)
Saturated fatty acids19.44 g
Cholesterol71.89 mg
Author of this recipe:

Ingredients

for
6
Ingredients
10 cups
4 cups
3.333 cups
button Mushrooms
3 ½ cups
1 bunch
1 cup
blanched almonds
1
3 tablespoons
3 tablespoons
1 ⅔ cups
cup
1 tub
freshly ground peppers
freshly grated Nutmeg
Oil (for frying)
1 cup
Preparation

Kitchen utensils

1 Bowl, 1 Hand mixer, 1 deep bowl, 1 Fork, 1 Rubber spatula, 1 Fine-mesh sieve, 1 Springform pan (26 cm Ø), 1 Parchment paper, 1 Wooden skewer, 1 Wire rack, 1 Large knife, 1 Plate, 1 Small knife

Preparation steps

1.
Cook the macaroni in salted water until very al dente. Refresh in cold water and drain. Add a few drops of oil to stop it sticking together.
2.
Clean the mushrooms and either tear into smaller pieces or slice.
3.
Wash and trim the spring onions and cut into pieces at an angle.
4.
Toast the almonds in a dry frying pan and chop roughly.
5.
Peel the onion and chop very finely. Heat the butter and sweat the onion until translucent. Stir in the flour, cook until it foams, then stir in the milk, followed by the creme fraiche and a little stock. Simmer gently for about 10 minutes, stirring occasionally. Then add enough stock to produce a creamy sauce. Season to taste with salt, pepper and nutmeg.
6.
Heat the oil and quickly brown the mushrooms in batches. Season with salt and pepper.
7.
Heat 2 tbsp oil and sweat the spring onions. Then mix in the peas and season with salt and pepper.
8.
Spread a little of the sauce on the base of a lasagne dish and cover with a layer of macaroni. Add a layer of vegetables and mushrooms, then a little more sauce. Sprinkle with Parmesan and nuts. Continue in this way until all the ingredients are used up, finishing with macaroni and a final layer of sauce. Sprinkle with Parmesan and bake in a preheated oven (180°C) for about 30 minutes, until golden brown.