Potato Noodles with Mushrooms

Ingredients

• 400 g herb porcini (or oyster porcini)
• 6 tbsp Olive oil
• 2 shallots (finely diced)
• 1 garlic clove (finely diced)
• 250 g Cherry Tomatoes
• 1 bundle arugula
• Salt
• Pepper (freshly ground)
• nutmeg
• 800 g waxy potatoes
• 2 Eggs
• 150 g flour
• Salt
• Pepper (freshly ground)
• nutmeg
• 2 tbsp clarified butter
• 800 g potato noodles (from the freezer aisle)

Instructions

1. 1.

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

2. 2.

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

3. 3.

   Clean mushrooms, halve or quarter them. Wash arugula, trim stems and chop finely. Wash tomatoes. Heat olive oil and sauté mushrooms. Add shallots, garlic and tomatoes and briefly soften. Finally fold in the arugula and season with salt, pepper, nutmeg. Fry the potato noodles in clarified butter until golden brown; plate with the mushroom mixture.