Noodles with creamy mushroom sauce
- 500–600 g oyster mushrooms and shiitake mushrooms
- 100 g pancetta
- 200 ml rice cream
- 500 g potatoes
- 120–130 g plain flour
- 50 g butter
- garlic powder
- 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.
Rinse the mushrooms under running water, then cut into strips. Sauté the chopped onion and add the mushrooms. Season with salt, pepper and garlic powder, sprinkle with rosemary, then fry until crisp in a little oil. Add the rice cream and bring to the boil.
Top with a scattering of fried pancetta to serve.