Vegetable Casserole with Porcini Mushroom Sauce

For the vegetable casserole with porcini sauce, peel the potatoes, cut into slices and boil in salted water for 8 minutes.

Wash the vegetables, clean the mushrooms. Carve the cauliflower into roses, cut the mushrooms into slices.

Sauté leek and carrots in a little butter. Now blanch with the other vegetables (except for the tomatoes and porcini mushrooms) for a few minutes in hot vegetable soup, strain and layer half of the vegetables evenly with the potatoes in a gratin dish.

Cut the tomatoes into eighths and add them. Season with salt and pepper.

Sauté the porcini mushrooms in oil and add the cream. Season with salt and pepper and add chopped parsley. Let the sauce reduce a little. Stir grated parmesan into the sauce.

Now pour half of the porcini mushroom sauce over the casserole, layer the rest of the vegetables on top and pour the rest of the sauce on top.

Bake the vegetable casserole with porcini sauce in the heated oven at 200 °C for 15 min.

Preparation Tip:

Serve vegetable casserole with porcini mushroom sauce with crisp green salad!

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