Top Chef 2016, Alexander Kolomar, Restaurant Ribe recommends:
Buckwheat noodles and Shiitake sauce (4-6 persons)
- buckwheat noodles 1 pack
- shiitake mushrooms 200g (shredded)
- white wine 90g
- vhipped cream 200g
- sojasauce 50g
Fry the mushrooms well, add the white wine and cook over. Pour the whipped cream and soy sauce and cook again until thick sauce appears. Add salt to taste. Boil noodles 5 minutes separately and add to the sauce.