Potato Noodles with Truffle Mushroom Sauce

Ingredients

• 500 g chanterelle mushrooms
• 1 onion
• 1 Garlic clove
• 2 tbsp clarified butter
• Salt
• ground pepper
• juice of one lemon
• 150 g Sour cream
• 100 ml broth
• parsley
• 800 g starchy sweet potatoes
• 2 Eggs
• 150 g flour
• nutmeg
• or 800 g pre-made potato noodles (from the fridge shelf)

Instructions

1. 1.

   Wash the potatoes, cover with salted water and cook for 30 minutes; peel and press them while still hot. Let cool. Add eggs and flour, mix into a smooth dough, season with nutmeg, salt, and pepper. With floured hands form finger‑thick ropes and cut diagonally into pieces about 3–4 cm long.

2. 2.

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

3. 3.

   Clean and finely chop the mushrooms.

4. 4.

   Finely dice the onion and sauté it in a pot with 2 tbsp clarified butter until translucent. Add the mushrooms and brown them, stir in lemon juice, broth, and sour cream, season with salt and pepper.

5. 5.

   Brown the potato noodles in clarified butter until golden brown; plate with the mushroom sauce on top. Sprinkle with parsley before serving.