Crozets aux champignons

Crozets de Savoie. Squared buckwheat pasta. There also exist white ones made with wheat. I loved eating them whenever I was going to ski in the French Alpes. I can’t buy any here, so I make them.

They are the French take on soba.

soba-mania / Japanese buckwheat noodles

Today, with a shiitake mushroom creamy sauce.

Hand-made crozets (with egg and buckwheat flour). Wheat flour was more convenient to work them. The pasta would not be very solid. Cutting them in squares solves the problem, as the small bits won’t break apart.

Creamy sauce not too smooth… It’s made with a big onion, sauteed in oil, simmered in water with shiitake mushrooms. The mushrooms were taken aside, sauce was mixed. Added a good amount of fresh cream. The boiled crozets were reheated in the sauce. Seasoned with sudachi lemon juice, salt and pepper mix.

A gremolata made of skin of sudachi lemon, white and green of negi leek.

A delicious meal.

Mesclun au daikon. Baby leaves with daikon radish.

Juicy shaved daikon.