John Myers
Gratinated Potato Noodles in Mushroom Cream
The perfect gratinated potato noodles in mushroom cream recipe with a picture and simple step-by-step instructions.
- 500 g Potato noodles
- 200 g Chicken breast
- 500 g Small mushrooms
- 1 Onion
- 75 g Smoked bacon
- 1 tbsp Oil
- 200 ml Cream or cremefine for cooking
- 200 ml Vegetable broth
- 1 tbsp Flour
- 100 g Emmental
- 2 tbsp Margarine
- Salt
- Pepper from the grinder
- 1 tsp Oregano
- 1 tsp Thyme
- Preheat the oven to 200 ° C. Clean and clean the mushrooms and cut into small pieces depending on their size. Peel and dice the onion. Fry the mushrooms in a large pan in a little oil. Add the bacon and leave for about 5 minutes until crispy. After about 2 minutes, add diced onions. Season with salt and pepper. Dust the mushrooms with flour. Deglaze with stock and cream and bring to the boil. Season to taste with herbs, salt and pepper.
- In the meantime, heat 2 tablespoons of margarine in a second pan and fry the potato noodles in it for about 5 minutes, turning. Season with salt and remove. Fry the chicken medallions in the pan and season. Mix the potato noodles and mushroom cream sauce in a baking dish, place the chicken medallions on top and sprinkle everything with cheese. Baked in a preheated oven at 200 ° C for about 15-20 minutes until golden brown.
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