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Schupfnudeln with mushroom and leek vegetables

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Ingredients for 2 servings:

  • 250 g potato noodles
  • 1 tsp clarified butter
  • 150 g mushrooms, brown
  • 1 tbsp extra virgin olive oil
  • 20 g butter
  • salt and pepper
  • ½ leek(s)
  • 50 ml cream
  • 1 tsp wheat flour type 550

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Halve the dumplings lengthwise and fry in clarified butter until light brown. Clean the mushrooms and slice them thickly. Fry the mushrooms in a mixture of oil and butter until browned, season with salt and pepper, and set aside. Clean the leeks and slice them into rings. Fry the rings in the oil and butter mixture, add a little water, and cook. Top with cream, dust with flour, add the mushrooms, and mix. Toss the vegetables with the dumplings and serve on warmed plates.

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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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