Potato Noodles with Mushrooms

Ingredients

• 10 g dried porcini mushrooms
• 500 g button mushrooms
• 250 g chanterelles
• 1 onion
• 1 Garlic clove
• 2 tbsp clarified butter
• Salt
• ground pepper
• juice of one lemon
• 150 g crème fraîche
• 100 ml Vegetable broth
• 2 tbsp chives
• 800 g potatoes (starchy)
• 2 Eggs
• 150 g flour
• Salt
• ground pepper
• nutmeg
• 2 tbsp clarified butter

Instructions

1. 1.

   Soak the porcini mushrooms in hot water.

2. 2.

   Wash the potatoes, cover with salted water and cook for 30 minutes, peel and press while still hot. Let cool. Add eggs and flour and knead into a smooth dough, seasoning with nutmeg, salt and pepper. With floured hands form finger‑thick, thumb‑long rolls with tapered ends.

3. 3.

   Drop the potato noodles into plenty of boiling salted water and let them sit on low heat for about 2 minutes, then remove, plunge into cold water, and drain well over a sieve.

4. 4.

   Clean and finely chop the mushrooms; dice the porcini.

5. 5.

   Finely chop the onion and sauté in a pot with 2 tbsp clarified butter until translucent. Add the mushrooms and brown, stir in lemon juice, broth and crème fraîche, seasoning with salt and pepper.

6. 6.

   Pan‑fry the potato noodles in clarified butter until golden brown; plate them with the mushroom mixture. Sprinkle with chives before serving.