Shepherd noodle with mushrooms
- 500 g pioppino mushrooms
- 250 g noodle grain
- 150 g semi-dry smoked sausage, sliced
- 500 ml of water
- oil, salt and pepper
Fry the noodle grains in oil, stirring constantly. Season with salt and add twice the volume of boiling water. Cover and simmer over a gentle heat for approximately 20 minutes until soft. Check regularly, topping up with water if necessary.
After the cooking time, leave to steam, keeping the pan tightly covered. In a non-stick pan, sauté the pioppino mushrooms in a little oil for about 10 minutes. Add the sliced sausage and fry for a further 5 minutes. Gently fold in the noodle grains. Can be eaten immediately or prepared in advance.