Mushroom pan with potato dumplings
The lovely Yvonne from @experimenteausmeinerkueche prepared a mushroom and gnocchi dish in the Adamant® Comfort pan . Thanks to the pan's excellent heat conductivity... It can be fried gently or until crispy. Perfect for a delicious mushroom stir-fry!
Have fun cooking!
18 min
Total Time
8 min
Cooking Time
10 min
Preperation Time
Ingredients
| 350 g | brown mushrooms |
| 1x | Onion |
| 2 tsp | butter |
| 500 g | Schupfnudeln |
| 1 tbsp | Tomato paste |
| 150 ml | Cream (here: cream substitute with 7% fat) |
| Salt, pepper | |
| Parsley to taste |
Instructions
Step 1 of 5:
Clean the mushrooms and slice them. Peel the onion and cut it into rings.
Step 2 of 5:
Heat 1 tsp of butter in a pan and fry the Schupfnudeln until golden brown.
Step 3 of 5:
Remove and melt more butter in the pan. Add the mushrooms and fry for 5 minutes. Add the onion rings and continue frying for 2 – 3 minutes.
Step 4 of 5:
Sauté the tomato paste and deglaze with cream. Season with salt and pepper.
Step 5 of 5:
Return the Schupfnudeln to the pan and mix well. Sprinkle with parsley and serve.
