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Delicious from the pan Hearty Schupfnudelpfanne with Egerlingen and thyme

Anonim

Mushroom friends beware! Crispy potato noodles and tender eggs make a simple meal with a delicious meal. Fresh thyme and fruity lemon juice give the whole thing a special touch.

Schupfnudel mushroom stir-fry

Ingredients for 2 servings (per portion approx. 570 kcal, 11 g EW, 28 g F, 65 g KH)

  • 250 g of Egerlinge (alternatively mushrooms)
  • 1 tablespoon of lemon juice
  • 2 spring onions
  • 1 clove of garlic

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    The book 1 Pfanne, 50 Recipes by Cornelia Schinharl was published by Gräfe und Unzer Verlag in 2017. The GU kitchen guide includes these and 49 other great recipe ideas for quick-cooked stir-fries.

  • 2 sprigs of thyme
  • 1 1/2 tablespoon butter
  • 400 g Schupfnudeln (from the refrigerated shelf)
  • Salt pepper
  • 100 g of cream
  • 1 teaspoon tomato paste

preparation

  1. Clean mushrooms, slice and mix with lemon juice. Clean spring onions, wash, cut into rings. Peel and chop garlic. Wash the thyme, shake dry, peel off the leaves. Melt 1 tbsp of butter in the pan and fry the potato noodles crispy in this for about 5 minutes. Take out and keep warm.
  2. Melt remaining butter, add mushrooms, salt and pepper and fry over high heat with stirring for about 4 minutes. Fry the onion, garlic and thyme for about 2 minutes. Stir in cream and tomato paste, salt and pepper. Heat the potato noodles and serve.

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