John Myers
Sliced lupine with Mushroom-spinach Cream and Lentil Noodles
The perfect sliced lupine with mushroom-spinach cream and lentil noodles recipe with a picture and simple step-by-step instructions.
- 2 Lupine fillets
- 75 g Dried porcini mushrooms
- 200 g Mushrooms brown
- 7 Frozen spinach patties
- 100 ml Soy cream
- 1 Onion
- 1 Clove of garlic
- 150 g Lentil noodles
- Oil
- Salt pepper
- Let the spinach thaw. Cut the fillets into strips. Quarter the mushrooms. Soak the dried mushrooms in 150 ml hot water for at least 15 minutes. Finely chop the onion and garlic.
- Heat the oil and sear the fillets. Add the mushrooms and onions and fry briefly. Add the spinach and garlic. Add the soaked mushrooms without the stock (but collect the stock when draining!). Stir in the soy cream. Season to taste with salt, pepper and a little mushroom stock. An extra dash of lemon juice and soy sauce is also delicious.
- Cook the pasta in parallel. It’s quick, they only need 5 minutes. So don’t put them on too early!
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