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Vegetarian potato dumplings pan

updated

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Ingredients for 2 servings:

  • 500 g Schupfnudeln, fresh
  • 350 g mushrooms, fresh
  • 3 spring onions
  • 200 ml oat cream (oat cream cuisine)
  • some vegetable stock powder
  • pepper
  • oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

lactose-free

Slice the spring onions into rings. Cut the mushrooms into quarters or eighths, depending on their size, and fry them in a pan with a little oil. When the mushrooms no longer release any water, add the noodles and fry them. Once the noodles are nicely browned, add the spring onions and the oat cream and season with a little vegetable stock powder and pepper.

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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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