Mushroom Noodle Cubed

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.