Schupfnudeln & Wild mushroom
pinch of nutmeg
Boil the potatoes with the skin until soft and let the steam out. Store overnight in the fridge. Peel the potatoes and pass through a ricer, add eggs and flour, season with nutmeg and salt to make a non sticky dough.Form ‘Schupfnudeln’ with the palm of your hands. Cook in simmering water until they float, remove and put them a side.
300g mixed mushrooms
1 finely chopped shallot
1 finely chopped garlic clove
Finely chopped fresh parsley & chives
1 tbsp. butter
salt & pepper
Clean the mushrooms and sauté with butter in a pan. Add the shallots and garlic, Season to taste and finish with the fresh herbs.
2 pc celeriac root
salt, white pepper
Peel the celeriac and dice into small pieces, cook in milk until soft, strain and puree in a blender, add cold butter to make it smooth. Season to taste.
2 shallots, finely chopped
50ml white port
150ml white wine
Put the white port and white wine in a sauce pan together and reduce until it is a light syrup. Strain and slowly whisk cold butter into the liquid until you get a nice thick sauce. Keep it warm, but do not cook further.
To plate, add 2-3 spoons of puree on to a plate, assemble the Schupfnudel, sprinkle with the mushrooms, spoon the sauce around the dish and garnish with some fresh herbs and fresh shaved winter truffles.