Ribbon noodle with shiitake mushrooms

Name: Ribbon noodle with shiitake mushrooms
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 250 g ribbon noodles; 7-10 Tbsp Salt; 1 Onion; 300 g Shiitake mushrooms; 1 TABLESPOON Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 30 g Truffle butter; 150 g Cream; 7-10 Tbsp fraîche; 1 TABLESPOON Lemon juice; 7-10 Tbsp Parsley; 4 discs Smoked salmon; 7-10 Tbsp (ca. 125 g); 7-10 Tbsp colourful pepper

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

250 g ribbon noodles
7-10 Tbsp Salt
1 Onion
300 g Shiitake mushrooms
1 TABLESPOON Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
30 g Truffle butter
150 g Cream
7-10 Tbsp fraîche
1 TABLESPOON Lemon juice
7-10 Tbsp Parsley
4 discs Smoked salmon
7-10 Tbsp (ca. 125 g)
7-10 Tbsp colourful pepper

Directions

1
Cook the pasta in boiling salted water for ten minutes. Peel and finely chop the onion. Wash the mushrooms, dab dry and halve or quarter them depending on size. Heat the oil in a pan. First fry the mushrooms in the oil, turning them well.
2
Add onions and fry until golden brown. Season with salt and pepper. Drain the pasta on a sieve. Return to the pot, melt truffle butter on top. Mix crème fraîche and lemon juice in the small cup, season with salt and pepper and stir into the mushrooms.
3
Pour over the ribbon noodles, mix loosely. Wash the parsley, dab dry and remove the leaves. Arrange noodles on a preheated plate. Cut salmon into wide strips and place on top.
4
Garnish with parsley leaves and serve sprinkled with coloured pepper.