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KIMIRAEJ
Courgetti with creamy gorgonzola sauce and roasted mushrooms
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Ingredients
Directions
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Preheat the oven to 220 ° C.
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Arrange the zucchini with long-peeled thin slices in a thin peeler and cut these slices into long strings.
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Spoon the mushrooms in a roasting tin with thyme, salt, pepper and two tablespoons of olive oil.
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Roast them in the oven in twenty minutes until tender and brown, scoop them occasionally.
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Heat the rest of the oil in a frying pan and gently fry the garlic.
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Put the zucchini lines through them and heat them for three minutes until they are al dente.
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Spoon the to with the mushrooms and heat them for four more minutes in the oven until the skins of the to pop open.
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Heat in a saucepan the whipped cream with the gorgonzolamascarpone until it becomes a smooth sauce.
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Divide the zucchini into warm pasta plates and spoon the gorgonzola sauce over it.
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Divide the roasted mushrooms and top and garnish with Parmesan cheese.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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