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LINDA GEBHARDT
Pasta with endive and fried mushrooms
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Ingredients
Directions
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Cook the pasta in a large pan according to the instructions on the package. Cut the basil into strips.
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Meanwhile, chop the onion and cut the mushrooms in quarters. Heat half of the olive oil in a frying pan and fry the onion for 2 minutes. Add the mushrooms and stir fry for 5 minutes over a high heat. Add the soy sauce the last minute and season with pepper.
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Heat the rest of the olive oil in a saucepan for the bechamel sauce. Add the flour and stir. Let the mixture (roux) be cooked for about 3 minutes on low heat. Add the milk and bring to the boil with a whisk while stirring.
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Crumble the roquefort over the bechamel sauce and stir in. Spoon the sauce with the endive through the pasta.
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Spoon in four plates, divide the fried mushrooms over it and garnish with the basil.
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Nutrition
610Calories
Fat38% DV25g
Protein48% DV24g
Carbs23% DV70g
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