Fusilli macaroni - topped with a wonderful sauce made of mushrooms, mozzarella, Trappist and Parmesa

Ingredients:

1400g of champignons,

a little bit of oil,

100g of mozzarella,

100g of Trappist,

100g Parmesan,

1 teaspoon of dry parsley,

spice C and pepper to taste,

2 bags ( C ) idea for...chicken with mushrooms,

800ml of cold water,

500g fuslili macaroni.

As a side dish, you can use baby spinach and dry pork loin from the grill.

Preparation:

Wash the mushrooms and cut them as desired. Oil the pan, add the mushrooms, sauté them and fry them a little. Pour the contents of the bag into a bowl, slowly add water, mix with a whisk and combine everything well.

Pour over the mushrooms. Mix with a blender for a few minutes, then add 100g of mozzarella, 100g of Trappist and 100g of Parmesan. Stir to melt the cheeses.

Cook the fusilli macaroni according to the instructions. Serve with baby spinach and smoked pork loin from the grill.

Enjoy!

By Ivana Kostić