Konjac Noodles with Mascarpone Mushroom Sauce

Ingredients

• 400 g Mushrooms
• 1 Shallot
• 2 tbsp olive oil
• 400 g mascarpone
• 100 g heavy cream
• 1 tsp lemon juice
• 20 g Parsley (1 bunch)
• Pepper
• Salt
• nutmeg
• 500 g konjac noodles
• 1 small chili pepper
• 40 g freshly grated Gouda

Instructions

1. 1.

   Clean the mushrooms and slice them. Peel and finely chop the shallot. Heat olive oil in a pan and sauté the mushrooms with the shallot.

2. 2.

   Add mascarpone, heavy cream, and lemon juice to the pan and stir; optionally add a splash of water and bring briefly to a boil.

3. 3.

   Meanwhile wash the parsley, shake dry, and finely chop it. Stir half into the sauce. Season with salt, pepper, and freshly grated nutmeg.

4. 4.

   Rinse the konjac noodles thoroughly with water and warm them in boiling salted water for 2 minutes. Drain in a colander, add to the sauce, and gently mix.

5. 5.

   Wash, clean, and slice the chili pepper into thin rings. Distribute the noodles with sauce onto plates and sprinkle with Gouda, chili, and parsley before serving.