John Myers
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Schupfnoodeln with Mushroom and Cauliflower Ragout
The perfect schupfnoodeln with mushroom and cauliflower ragout recipe with a picture and simple step-by-step instructions.
Potato noodles
- 400 g Cooked potato
- 30 g Potato flour
- 1 tbsp Semolina
- Salt, nutmeg
mushroom ragout
- 300 g Mixed mushrooms e.g. chestnuts, boletus, golden boletus TK- collected by yourself
- 200 g Cauliflower
- 1 Onion
- 2 Toes Garlic
- Salt pepper
- Cream, sour cream or alternatives
- 2 tbsp Peas frozen
- Peel the boiled potatoes and chop them up with the potato press, mix in the potato flour and semolina, season with salt and nutmeg and let rest a little.
- In the meantime, dice the onion and garlic and sweat in a little fat, add the mushrooms and simmer over a relatively high heat until the moisture has evaporated from the mushrooms. Season to taste with salt and pepper and round off the taste with a little cream and / or sour cream.
- Divide the cauliflower into small florets and cook in salted water until firm to the bite, drain and add to the mushrooms, mix in a few frozen peas and keep the ragout warm so that the peas are warm but not soft.
- Schupfnudeln: Form small (!) Dumplings out of the potato dough and then roll them elongated with a little pressure between the slightly moistened hands. Put in a saucepan with plenty of boiling salted water and let it steep until they float on top. Remove from the water with a slotted spoon and then fry in a little melted butter.
- Arrange the mushroom ragout on the preheated plates and top with the potato noodle. A colorful salad goes well with it. Finished.
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