Mushroom steamed noodles with cream sauce and cucumber salad

Name: Mushroom steamed noodles with cream sauce and cucumber salad
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 50 g dried porcini; 2 TABLESPOONS Sugar; 12 g fresh yeast; 160 ml Milk; 7-10 Tbsp Salt; 50 g Flour; 200 g Spelt flour; 100 g Mushrooms; 1/2 bunch Chives; 6 Shallots; 1 TEASPOON + 10 tablespoons oil; 7-10 Tbsp Pepper; 100 ml Beer (e.g. mushroom or Kölsch); 2 TABLESPOONS low-fat cream cheese (5 % fat absolute); 2-3 TABLESPOONS Sauce thickener; 8 TSP thickened cranberries; 7-10 Tbsp Flour

AUTHOR
Bill Macdonald

DIFFICULTY
very easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

50 g dried porcini
2 TABLESPOONS Sugar
12 g fresh yeast
160 ml Milk
7-10 Tbsp Salt
50 g Flour
200 g Spelt flour
100 g Mushrooms
1/2 bunch Chives
6 Shallots
1 TEASPOON + 10 tablespoons oil
7-10 Tbsp Pepper
100 ml Beer (e.g. mushroom or Kölsch)
2 TABLESPOONS low-fat cream cheese (5 % fat absolute)
2-3 TABLESPOONS Sauce thickener
8 TSP thickened cranberries
7-10 Tbsp Flour

Directions

1
Rinse dried mushrooms with water and soak in 300 ml of cold water. Mix 1 tablespoon of sugar with yeast until the yeast becomes liquid. Warm the milk in a small pot and remove from the heat. Put 1 pinch of salt, flour and spelt flour and 1 tablespoon of sugar in a bowl. Add the milk and yeast to the flour mixture and knead everything into a smooth dough with the dough hooks of the hand mixer. Cover and let rest in a warm place for about 45 minutes
2
Clean, clean and halve the mushrooms. Wash the chives, shake dry and cut into fine rolls. Peel shallots, finely dice 2 shallots and quarter the remaining ones. Drain the mushrooms, collect the mushroom water and squeeze the mushrooms well. Heat 1 teaspoon of oil in a frying pan, fry the onion cubes in it until translucent, add squeezed out mushrooms and fry for about 2 minutes. Season the mushroom mixture with salt and pepper, remove from the pan and allow to cool
3
Knead the dough once more and place it on a work surface dusted with flour. Form into a roll and divide into 8 pieces. Shape each piece into a round shape, press flat and place approx. 1 tbsp. of filling on each piece. Fold over the edges, press well and form into balls. Place on a floured work surface, cover and leave to rise for about 20 minutes
4
Heat 1 tablespoon of oil in a frying pan. Fry the mushrooms for 2-3 minutes while turning them. Add shallots and fry for another 2 minutes. Deglaze with beer and 200 ml mushroom water, bring to the boil, stir in cream cheese. Bind with sauce thickener. Season sauce with salt and pepper, stir in chives. Keep sauce warm
5
Heat 125 ml of water and 2 tablespoons and oil in a large coated pan. Sprinkle about 1/2 tsp. salt evenly into the pan. Place about 1/3 of the steamed pasta in the pan with some space between them. Put the lid on and cover and cook over medium heat for about 12 minutes. When all the liquid has evaporated, remove the steamed pasta, place on a board or tray and keep warm
6
Steam the rest of the steamed noodles in portions as well. Add approx. 1 tbsp. oil to the pan and fry the steamed pasta in portions on both sides for 1-2 minutes until golden brown. Serve the steamed noodles with the mushroom sauce and cranberries. Serve with cucumber salad and yoghurt dressing