Noodles with creamed chanterelles

Name: Noodles with creamed chanterelles
Cook time: 25 min
Total time: 25 min
Yield: 1
Ingredients: 100 g polished chanterelles; 100 g cleaned leek (leek); 50 g peeled celeriac or carrot; 40 g ribbon noodles; 7-10 Tbsp Salt; 1 tsp (5 g) Oil; 7-10 Tbsp white pepper; 1 knife tip Vegetable broth; 2 tablespoons (30 g) clotted cream; 7-10 Tbsp vegetable binder

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 1

100 g polished chanterelles
100 g cleaned leek (leek)
50 g peeled celeriac or carrot
40 g ribbon noodles
7-10 Tbsp Salt
1 tsp (5 g) Oil
7-10 Tbsp white pepper
1 knife tip Vegetable broth
2 tablespoons (30 g) clotted cream
7-10 Tbsp vegetable binder

Directions

1
Wash the chanterelles if necessary and cut them into smaller pieces. Wash leek and celery and cut into rings or fine cubes
2
Cook the pasta in boiling salted water for about 10 minutes until al dente
3
Heat the oil in a pan. Sear the mushrooms in it. Add leek and celery and fry briefly. Season with salt and pepper. Stir in 100 ml water and stock. Bring to the boil and simmer covered for about 5 minutes. Stir in cream. Thicken sauce, season to taste. Drain the noodles and serve with the chanterelles