Potato Noodles with Mushrooms
Ingredients
- For the mushrooms
- 10 grams dried Porcini mushroom
- 500 grams button Mushroom
- 250 grams Chanterelle
- 1 onion
- 1 garlic clove
- 2 Tbsps clarified butter
- salt
- freshly ground peppers
- lemons (juiced)
- 150 grams Crème fraiche
- 100 Vegetable broth
- 2 Tbsps scallions
- For the noodles
- 800 grams starchy potatoes
- 2 eggs
- 150 grams Pastry flour
- salt
- freshly ground peppers
- Nutmeg
- 2 Tbsps clarified butter
Preparation steps
Soak the porcini in hot water.
For the noodles, rinse the potatoes, cover with salted water and cook for 30 minutes. Peel while still hot and press through a ricer. Let cool, then add the eggs and flour and process everything into a smooth dough. Season with nutmeg, salt and pepper. With floured hands, form into finger thick and thumb-long rolls with pointed ends.
Cook the noodles in abundant salted boiling water on low heat for about 2 minutes.Remove with a slotted spoon, dip in cold water, then drain well in a colander.
Drain the porcini mushrooms, trim all of the mushrooms and chop.
Finely chop the onion and sauté in a pan in 2 tablespoons butter, add the mushrooms and continue to sauté. Stir in the lemon juice, broth and crème fraîche and season with salt and pepper.
Saute the noodles in butter until golden brown. Serve on plates with the mushrooms and garnish with chives.
