Conchiglioni with mushrooms and Morbier
Ingredients
-
220g of morbier Ermitage
-
500g of mushrooms of Paris
-
250g of butternut squash
-
200g of conchiglioni
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1 shallot
-
2 cloves of garlic
-
2 tablespoons of breadcrumbs
-
2 strands of Fresh parsley
-
A little bit of Salt
-
Pepper
-
1 fillet of olive oil
Preparation
- Peel and dice the butternut Peel and chop the shallots.
- Fry the diced squash with the shallots in an oiled pan. Add water to the level of the cubed squash, add salt and cook for 15-20 minutes.
- Drain and blend the mixture to obtain a coulis. Add cooking water if necessary. Pour this coulis into the bottom of a baking dish.
- Cook the pasta in a large amount of water.
- Peel and chop the mushrooms and garlic cloves. Cook the garlic with the mushrooms for 15 minutes. Salt.
- Dice the Morbier cheese and mix with the mushrooms off the heat. Add the chopped parsley.
- Stir the mixture with the pasta and place it in the baking dish. Sprinkle with breadcrumbs.
- Place in the oven for 10-15 minutes in grill mode at 200°C.
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