- Having made łazanki with fresh cabbage I looked at other classic recipes in my Polish Cookery Bible.
- I have adapted a recipe for łazanki with mushrooms from there.
- I used ready bought flat pasta – tagliatelle.
- Break up the dry pasta or snip it up at the end.
- Boil the pasta as per the instructions – do not over cook it.
Ingredients
- 250g flat pasta (such as tagliatelle) (broken up)
- 1 onion – diced
- 250g button mushrooms – sliced
- 1 egg yolk
- 125ml soured cream
- 40g cheese eg Gouda – grated
- Butter
- Salt & pepper to taste.
Method
- Pre-heat the oven to GM5 – 200°C
- Have ready a large shallow oven proof dish.
- Mix the egg yolk and the soured cream in a little dish.
- Cook the pasta as per the instructions – do not over cook.
- Fry the onion in quite a lot of butter until soft and golden.
- Add the mushrooms and cook these together.
- Add the mixture to the drained pasta.
- Mix well together.
- Season to taste.
- Put the mixture in the oven proof dish.
- Pour the yolk and soured cream mix over the pasta
- Stir lightly.
- Scatter the cheese on top of the dish.
- Bake in the oven for around 10 minutes until the cheese has melted.
