John Myers
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Vegetables: noodles with Mushroom Sauce
The perfect vegetables: noodles with mushroom sauce recipe with a picture and simple step-by-step instructions.
The spirals
- 1 piece Medium-Sized zucchinos
- 2 piece Waxy potatoes
- 1 tablespoon Grained vegetable broth *
- 1 tablespoon Clarified butter
- 1 piece Onion
- 1 piece Clove of garlic
- Salt and pepper
The mushroom sauce
- 4 piece Mushrooms brown
- 1 piece Onion
- 1 tablespoon Forest mushroom powder **
- 2 teaspoon Clarified butter
- Salt and pepper
- 100 ml Cream
The spirals
- Bring 1 liters of water to a boil with a tablespoon of grained vegetable stock.
- Peel the potatoes. Put the potatoes and zucchinos (cut into 3 pieces) through the spiral cutter. First cook the potato spirals in the boiling vegetable stock for about 3 minutes. Please no longer, because then they will become too soft and crumble. Take out of the broth with the slotted spoon and store temporarily. Cook the zucchino coils for only 2 minutes. Then also take it out with the slotted spoon.
- Peel the onion and garlic and dice them both. Fry in hot clarified butter. Now add the potato spirals and let them soften for about 2 minutes while stirring. Then add the zucchino spirals, season with salt and pepper and mix carefully. Keep warm.
The sauce
- Peel and dice the onion. Clean, halve and slice the mushrooms. Heat the clarified butter in a pan and fry the mushrooms with the spoon of wild mushroom powder *. Season to taste with salt and pepper.
- Deglaze on top with a little vegetable stock and reduce. Repeat the process. Season to taste with salt and pepper and then pour in the cream. Let it boil down until the desired consistency is achieved. Arrange the “noodles” with the sauce on preheated plates.
- * Link to: Spice mixes: Grained vegetable broth reloaded – easy to make yourself ** Forest mushroom powder: Process dried forest mushrooms (chestnuts, boletus; red caps; birch mushrooms; red-footed boletus) into powder in a blender.
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