Ingredients for 4 people:
375 g poultry liver
375 g mushrooms
150 g shallots
1 tablespoon butter
200 ml porcini mushroom broth (health food store)
250 g crème fraîche
salt, pepper from the mill
100 g rocket
400 g large shell noodles
1 tablespoon oil
100 g medium Gouda cheese
Preparation:
Clean and finely chop the chicken liver. Wash mushrooms, clean and chop finely. Peel and dice shallots. Heat butter and fry mushrooms in it. Add shallots and stew. Add chicken liver and braise briefly. Pour in the broth little by little and let it boil down a bit while stirring. Stir in the crème fraîche and let everything boil down to a thick consistency. Season to taste with salt and pepper. Shake dry rocket and chop finely. Stir into the mushroom liver farce. For the pasta, boil plenty of salted water. Add oil and cook the pasta and cook until al dente. Drain and rinse with cold water. Fill the mussels with the farce and place them side by side in a shallow baking dish. Place in a shallow baking dish. Grate cheese and sprinkle on top. Bake in the oven at 225° (convection oven: 200°/gas: level 3-4) for 10-15 minutes.
Preparation time: about 50 minutes
One serving has about calories: 811
joules: 3397
Protein: 34,4 g
Fat: 43,9 g
Carbohydrates: 69 g
(FoodCentrale by ddp images)
