Bolcourgette with pasta and mushroom ragout

Name: bolcourgette with pasta and mushroom ragout
Cook time: 30 min
Total time: 55 min
Yield: 4
Ingredients: 4 bolcourgette; 2 shallot; 400 g mushroom melange; 30 g unsalted butter or margarine; 30 g wheat flour; 1 forest mushroom tablet; 380 ml forest mushroom fond pot; 125 ml fresh cream; 250 g fresh tagliatelle; tl dried nutmeg; 1 medium oranges; 2 twig dried oregano

Zucchini stuffed with shallot, mushrooms, tagliatelle, orange and oregano.

Ingredients

Kitchen Stuff

1 large oven dish

Directions

Preheat the oven to 200 ºC. Cut a cap of the courgettes and spoon the pulp from the courgettes. Make sure the edge is 1 cm thick.
Put them with the caps next to them in an oven dish. Roast the courgettes in the oven for 20 minutes. Bring a pan of water for the pasta to the boil.
Chop the shallots and cut or tear the mushrooms in pieces. Slice the comminuted zucchini flesh finely.
Melt the butter in a skillet. Fry the shallots, mushrooms and zucchini for 5 minutes on a high heat.
Add the flour and cook for 2 more minutes on medium heat. Add the bouillon tablet, fondue and whipped cream and bring to the boil while stirring.
Cook and thicken gently for 10 minutes on low heat.
Meanwhile, cook the tagliatelle al dente according to the instructions on the package.
Drain and spread the pasta over the deep plates. Season the mushroom ragout with the nutmeg, pepper and salt.
Remove the courgettes from the oven and place them in the middle of the pasta. Spoon the ragout over the pasta and in the courgettes.
Clean the orange. Grate the zest of half an orange over the courgettes with ragout. Sprinkle with the leaves of the oregano sprigs.