1 lb mixed
mushrooms (enoki, maitake, porcini, shi’itake)
1 tbs butter
or oil
½ tsp salt
3 c water
1 c white
wine
½ c porcini
powder
½ c all
purpose flour
1 egg
3 slices of
portabello mushroom
1 tsp butter
½ c milk
Dill
Sour cream
Sautee mushrooms in butter or olive oil with salt. Let them
brown. Put over water and wine, simmer for 30 minutes. Strain and put the
mushroom solids in a sturdy cloth and squeeze out all the liquid. Discard
solids. Combine porcini powder with flour and egg. Knead into a smooth ball and
lightly oil. Roll out into a very thin sheet (without extra flour) and cut by
hand into extra thin noodles. Let these dry slightly on a wooden board. Sautee
three slices of portabello mushrooms in butter, salt lightly. Heat the mushroom
stock and add milk. Add the noodles. When cooked through arrange in a bowl with
the mushroom slices, a sprig of dill and a dollop of sour cream.
Posts
