Schupfnudeln & Wild mushroom

 

Schupfnudeln

Ingredients:

750g potatoes

200g flour

2 eggs

pinch of nutmeg

salt

Method:

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.

Wild Mushrooms

ingredients:

300g mixed mushrooms

1 finely chopped shallot

1 finely chopped garlic clove

Finely chopped fresh parsley & chives

1 tbsp. butter

salt & pepper

Method:

Clean the mushrooms and sauté with butter in a pan. Add the shallots and garlic, Season to taste and finish with the fresh herbs.

Celeriac Puree

Ingredients:

2 pc celeriac root

250ml milk

salt, white pepper

Method:

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.

Beurre Blanc

Ingredients:

2 shallots, finely chopped

50ml white port

150ml white wine

250g butter

Method:

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.

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