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Difficulty
low
Preparation
25'
Cooking
7'
Doses
4 people
Peel the celeriac and cut it into thin sheets with a special cutter. Roll up the sheets and cut them into strips the size of noodles.
In a spice grinder, grind up 100 g of dried porcini mushrooms to obtain a fine powder.
Soak in warm water 200 g of dried porcini mushrooms.
Put the celeriac noodles in a sheet of thermal paper with butter, water, garlic, savory and the porcini mushrooms soaked and squeezed. Form a packet and cook in the FAST mode for 7 minutes using a convex cage.
Serve the noodles by pouring over the sauce formed in the packet; sprinkle the powdered porcini mushrooms to season and garnish at the same time.
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