Glass Noodle Salad with Squid and Porcini Mushrooms
⏳ Time
30 minutes + 1 hour
🥕 Ingredients
8
🍽️ Servings
4
Description
Glass Noodle Salad with Squid and Porcini Mushrooms
Ingredients
- Rice Noodles - 3.5 oz
- Dried Squid - 10.6 oz
- Dried Chinese mushrooms - 1.8 oz
- Carrot - 1 piece
- Meyer Lemon Juice - 0 fl oz
- Malt Vinegar - 0 fl oz
- Boiling water - 3 fl oz
- Butter - 3.5 oz
Step by Step guide
Step 1
Soak the glass noodles in hot water for 7 minutes, using 1 liter of water for 100 g of product.
Step 2
Grate the carrot on a coarse grater and sauté it in butter (with a bit of olive oil) for about 2 minutes.
Step 3
Soak the dried porcini mushrooms in boiling water for 1 hour. After the time is up, sauté them in butter for 2 minutes, then add cream and simmer for about 10 minutes. (This will give the mushrooms a creamy pleasant flavor without overpowering their taste.)
Step 4
Cut the squid into small cubes.
Step 5
Drain the liquid from the squid, add lemon juice, wine vinegar, and 50 g of butter, bring the mixture to a boil, and cook for about 5 minutes after boiling.
Step 6
After boiling, remove the sauce and add boiling water (enough so that the salt doesn't taste overpowering).
Step 7
Mix the noodles, carrot, noodles, and mushrooms. Dress with the sauce.
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