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Ingredients
Noodles with Chanterelle Sauce
- For the sauce
- 500 grams Chanterelle
- 1 onion
- 1 garlic clove
- 2 Tbsps clarified butter
- salt
- freshly ground peppers
- juiced lemons
- 150 grams Sour cream
- 100 milliliters Broth
- parsley
- For the noodles
- 800 grams starchy Sweet potato
- 2 eggs
- 150 grams Pastry flour
- salt
- freshly ground peppers
- Nutmeg
- 2 Tbsps clarified butter
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.
Heat remaining butter in a pan and saute noodles until golden brown. Arrange noodles and mushrooms on plates and sprinkle with parsley. Serve.