John Myers
Contents
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Ingredients
Potato noodles
- 300 g Potatoes
- 1 Egg
- 150 g Flour
- 2 tbsp Creme fraiche Cheese
- Salt
and
- 500 g Boletus
- 1 Onion
- 1 toe Garlic
- Smoked salt, black pepper
- Some cream and crème fraîche
- Butter
- Freshly grated Parmesan
Instructions
Potato noodles
- Boil the potatoes in their skins, then peel them and mash them with the potato press.
- Mix the potato mixture with the flour, an egg, crème fraîche and a big pinch of salt to form a smooth dough. Lightly flour the work surface and roll out the potato dough 5 mm thick or press flat. Cut wide strips with a knife (approx. 3 x 10 cm). Simmer the potato noodles in salted water. They are done when they swim upstairs. Lift out of the water with a slotted spoon and keep warm.
Mushroom side dish
- Clean the porcini mushrooms and cut into smaller pieces. Finely dice the onion and garlic. Sweat everything together in butter, taking care not to let it dry out. Season to taste with smoked salt and black pepper and refine with a little cream and crème fraîche ".
- Serving: Melt some butter in a pan and brown slightly. Place the mushrooms and potato noodles on the preheated plates. Drizzle the pasta with the butter and sprinkle everything with freshly grated Parmesan. Finished.
Nutrition
Serving: 100gCalories: 101kcalCarbohydrates: 15.9gProtein: 4.9gFat: 1.9g
