Mushroom and vegetable noodles

Sprout and mushroom noodles

Mushroom and vegetable noodles


  • 500 g chestnut mushrooms
  • 300–400 g Brussels sprouts
  • 100 g pancetta or bacon
  • 200 ml rice cream
  • 500 g potatoes
  • 120–130 g plain flour
  • 50 g butter
  • garlic powder
  • chives
  • oil, salt and pepper

Boil the potatoes in salted water, then drain and mash. Add the flour and butter and mix well. Roll out the dough, form into noodles, then cook in boiling, salted water in small batches until done. When all the noodles are cooked, drain and fry in a hot pan.

Fry the diced pancetta until browned and crisp, then remove from the pan and set aside. Add the halved, peeled Brussels sprouts and quartered mushrooms to the pan. Soften, then fry until golden. Return the pancetta to the pan and pour over the rice cream. Season with salt, pepper and chives.

Serve with the cooked noodles. Best eaten immediately.