Spatzle with wild mushrooms and truffle

Ingredients

Serves 2 -3

75g butter (into beurre noisette)
250g soft flour
2 eggs
1 yolk
125g milk
salt, pepper and nutmeg

Sift the flour into a bowl. Make a well in the centre and add the rest of the ingredients. Beat until you have smooth dough. Cover with cling wrap and allow to rest at room temperature for 1 hour. Boil a pot of lightly salted water then spread the spatzle mix onto a chopping board or tray. Scrape into the boiling water using a palette knife. Allow to boil for 2 minutes, then drain well and refresh in ice cold water. Add some olive oil to stop the noodles from sticking together. SautΓ© in foaming butter.

Mushroom sauce

200g assorted wild mushrooms (fresh if possible)
3 cloves garlic
fresh thyme
salt and black pepper
100 g fresh cream
Β½ lemon
fresh grated parmesan cheese
loads and loads of shaved black truffle

Recipe courtesy of Shane Osborn, head chef at St Betty in Hong Kong

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