Ingredients Bit of butter
10 rashers of shortcut bacon
410 g mushrooms, sliced
300 ml Carnation evaporated Milk
3 eggs, lightly beaten
½ cup chives, chopped
½ cup parsley, chopped
1 cup mozarella grated cheese
½ cup grated Parmesan cheese
300 g Tagliatelle egg noddles, just cooked
Pepper, to taste
½ cup EXTRA grated Parmesan cheese
Heat a bit of butter in a wok or large frying pan, and add the chopped bacon.
Cook it for about 5 minutes.
Cook it till it is slightly done like this
Heat oven to 170° for fan forced and 180 for non fan forced.
Add the mushrooms, stir and cook for about 4 more minutes.
Allow the mixture to cool.
Add the evaporated milk and all other ingredients except the extra cheese.
Arrange in a greased, or baking paper lined, round cake pan or similar, and pack mixture down firmly.
Add the extra cheese on top, and bake in oven for about 45 minutes.
Baked mushroom, bacon, pasta log
I ate it warm as a main meal and it can also be left for 2 - 3 hours or overnight to help it set better. It can be eaten at room temperature and will last for days.
Serve cut into wedges with either fresh fruit, vegetables or salad.