| Portions |
|---|
| 4 |
Ingredients
For Passover Egg “Noodles”:
- 6 room temperature eggs
- ½ cup room temperature water
- ¼ cup potato starch
- ½ tsp kosher salt
For sauteed mix-ins:
- 2 tbsp olive oil
- 1 package cremini mushrooms, quartered
- 1 small onion, thinly sliced
- Splash of leftover Passover white wine
- About 1 1/2 cups chopped or shredded brisket
- Salt and pepper to taste
- ¼ cup chopped dill
Directions
- To make Egg Noodles, Combine the eggs and water in a medium bowl, then whisk in the potato starch and salt until well blended.
- Heat a large nonstick pan over medium heat. Ladle in about ¼ cup of the batter and roll around like a crepe until the pan is evenly covered. Set the pan back on the heat until the top seems dry, about 1-2 minutes. Then, using a small rubber spatula, roll the crepe into a little cigar and slice into ¼-inch circles. Unroll and separate so they look like noodles. Repeat with the remaining batter, stirring between crepes to make sure the potato starch hasn’t settled, until all the batter is used up. You should make about 10 crepes.
- Now let’s bring it all together. In a large pan over medium heat, add a tbsp of olive oil and sauté onion until translucent, 2-3 minutes. Add mushrooms and sauté for 5-8 minutes more, or until slightly caramelized. Deglaze pan with a splash of wine. Stir in brisket to heat through, then gently toss with egg noodles (they’re fragile), and season with salt and pepper. Finally, toss with fresh dill and a final drizzle of olive oil. Serve at once.