Mushroom pan with potato dumplings
Dear Yvonne from @experimenteausmeinerkueche made a mushroom frying pan dish with Schupfnudeln in the Adamant® Comfort Frying Pan. Thanks to the Frying Pan's first-class heat conductivity, it allows both gentle and crispy frying. Perfect for the delicious mushroom frying pan dish!
Enjoy cooking it yourself!
18 min
Total Time
8 min
Cooking Time
10 min
Preperation Time
Ingredients
| 350 g | braune Champignons |
| 1x | Zwiebel |
| 2 TL | Butter |
| 500 g | Schupfnudeln |
| 1 EL | Tomatenmark |
| 150 ml | Sahne (hier: Sahneersatz mit 7% Fett) |
| Salz, Pfeffer | |
| Petersilie nach Belieben |
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 butter in a Frying Pan and fry the Schupfnudeln in it until golden brown.
Step 3 of 5:
Remove them and melt more butter in the Frying Pan. Add the mushrooms and fry for 5 minutes. Add the onion rings and continue frying for 2–3 minutes.
Step 4 of 5:
Saute the tomato paste in it and deglaze with cream. Season with salt and pepper.
Step 5 of 5:
Return the Schupfnudeln to the Frying Pan and mix well. Sprinkle with parsley and serve.
