Hilopites (egg noodles) with mushrooms and anthotyro
Method
Put the mushrooms with their oil in a shallow pan.
Season with salt and pepper and sauté lightly over a medium heat.
Add the hilopites and salt, sauté for 1 minute and pour in the wine.
Leave them to absorb the wine, stirring constantly so they don't stick, and add the water.
Boil for about 10 minutes, stirring now and then, then add the anthotyro.
Stir for 1-2 minutes and take the pan off the heat.
Serve immediately with plenty of freshly grated kefalotyri.