Country Noodles with Pheasant Breast Strips

Have fun preparing this mushroom dish!

Prepare mushrooms (ready to cook, e.g. peel, remove woody parts and dirt) and halve or quarter each according to size.

Heat oil (I) in a wide saucepan. Sauté onion and garlic in it. Add mushrooms, thyme and rosemary and sauté for 2-3 minutes.

Extinguish with brandy and flambé.

Add whipping cream, season with salt and pepper and simmer for 5 minutes. Remove saucepan from heat, add crème fraîche.

Cook pasta in salted water with oil (Iii) until al dente, drain.

Heat oil (Ii) in a frying pan. Place the pheasant breasts, seasoned with salt and pepper, with the flesh side in the frying pan at the beginning. Fry for 1 minute. Turn, roast for 2-3 min.

Arrange pasta on four plates, pour sauce over. Evenly distribute sliced pheasant breasts on top.

Garnish with chervil and mountain cheese and bring to the table.

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