Noodles with Chanterelle Sauce

For the noodles: scrub potatoes, cover with salted water and cook for 30 minutes. Peel and press while still hot through the press. Cool slighly. Add eggs and flour and process everything into a smooth dough, season with nutmeg, salt and pepper. With floured hands, shape into finger-sized rolls and cut into about 3- 4 cm long (approximately 1-1 1/2 inch) pieces.

Cook noodles in plenty of boiling salted water for about 2 minutes. Drain and rinse in cold water, drain again. 

For the sauce: clean mushrooms and chop.

Peel and finely chop onion and garlic. Heat 2 tablespoons of butter and saute onion adn garlic until soft, add mushrooms and saute briefly, add lemon juice, broth and crème fraîche, season with salt and pepper.