in Recipes

Schupfnudeln with leek, mushrooms and ham

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Ingredients for 2 servings:

  • 500 g potato dumplings
  • 125 g diced ham
  • 200 g mushrooms, brown
  • 1 stalk(s) leek
  • 125 ml milk
  • 1 tbsp parsley
  • 1 tsp thyme
  • 1 tsp chives
  • 1 pinch(s) of sugar
  • 1 pinch of nutmeg
  • salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Cut the leek into rings and slice the mushrooms. Brown the ham in a large pan, then add the leek and cook for another two minutes. Add the mushrooms, season with salt and pepper, and cook for another three minutes over high heat. Add the milk, parsley, chives, and thyme; cover and cook for about five minutes over medium heat, stirring occasionally. Fold in the potato dumplings, season with a pinch each of sugar and nutmeg, salt, and pepper, and cook covered for another five to ten minutes over medium heat, stirring occasionally.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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