Ingredients
-
1 tbsp Vegetable Oil
-
200 g Cheddar Cheese
-
400 g Penne Pasta
-
6 tbsp Cream
-
300 g Mushrooms
-
2 PCs Egg
-
½ cup Chicken broth
Directions
Steps
|
1
Done
|
Instructions Boil the pasta according to the instructions on the package. Drain in a colander and drain off all the water. |
|
2
Done
|
Mushrooms wash, dry and finely chop. In skillet, heat vegetable oil and fry the mushrooms, stirring occasionally, 7-8 minutes Cheese to grate on a coarse grater. |
|
3
Done
|
In a bowl, combine the cream, 1 egg, fried mushrooms and half the grated cheese. To shift the cooked pasta in a rectangular shape. Pour in the stock and add 50 g of grated cheese, stir and leave for 30 mins Then pour a creamy mushroom mixture and mix gently. Cover with foil, place on top of a cutting Board of a suitable size, and it is oppression. Put into the refrigerator for 2-3 hours. |
|
4
Done
|
The compacted mass is cut into cubes, moisten lightly beaten egg, roll in remaining cheese, re-moisten the egg and roll in breadcrumbs. |
|
5
Done
|
Heat in a deep saucepan with vegetable oil and portions fry the croquettes until Golden brown, about 5 min. Spread on paper towels to stack excess fat. Serve with greens and fresh vegetables. |
