John Myers
Mushroom Goulash with Potato Noodles
The perfect mushroom goulash with potato noodles recipe with a picture and simple step-by-step instructions.
- 250 g Mushrooms brown
- 200 g Shiitake mushrooms fresh
- 1 pole Leeks
- 1 tbsp Butter
- 2 El Rapeseed oil
- 500 g Schupfnudeln (refrigerated shelf)
- 1 tsp Sweet paprika powder
- 250 ml Cream
- 50 g Pine nuts fresh
- Salt and pepper
- 0,5 bunch Parsley
- Clean the mushrooms and cut into large pieces. Clean the leek, cut in half and wash thoroughly, drain well and cut into thin half rings.
- Heat the butter in a non-stick pan and fry the potato noodles in it over a medium to mild heat until golden brown.
- In the meantime, heat the oil in a second pan and fry the mushrooms in it over high heat until light brown. Season with plenty of salt and pepper. Add the leeks and fry briefly. Add the paprika powder and pour the cream, bring to the boil, season with salt and pepper.
- Pluck the parsley leaves from the stems and roughly chop them. Add the pine nuts to the potato noodles and fry briefly. Serve with the mushroom goulash and sprinkle with parsley.
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