Poêle à nouilles avec sauce aux champignons

Name: Poêle à nouilles avec sauce aux champignons
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 175 g frozen peas; 7-10 Tbsp salt, pepper; 500 g brown mushrooms; 1 Garlic clove; 3 Spring onions; 400 g C; 2 TABLESPOONS Oil; 1 TABLESPOON Flour; 1 TEASPOON Vegetable broth (instant); 100 g Whipped cream; 100 g Double cream cheese; 1 TABLESPOON Lemon juice; 4 Stem/s Parsley

AUTHOR
Billie Wagner

DIFFICULTY
very easy

RATING

Mushroom pickers, mussel (noodle) seekers and pleasure hunters, we wish you good appetite! Enjoy the noodle pan with mushroom sauce and fine pea dip.

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

175 g frozen peas
7-10 Tbsp salt, pepper
500 g brown mushrooms
1 Garlic clove
3 Spring onions
400 g C
2 TABLESPOONS Oil
1 TABLESPOON Flour
1 TEASPOON Vegetable broth (instant)
100 g Whipped cream
100 g Double cream cheese
1 TABLESPOON Lemon juice
4 Stem/s Parsley

Directions

1
Scald peas with boiling water, drain. For the noodles, boil 4-5 l salted water (1 teaspoon salt per litre). Clean the mushrooms, possibly wash and halve them. Peel garlic, chop finely. Clean, wash and cut spring onions into rings. Cook pasta in boiling salted water according to package instructions.
2
Heat the oil in a large frying pan. Sauté the mushrooms in it. Fry the garlic briefly. Dust with flour and sauté. 1⁄4 l Stir in water, stock and cream. Bring to the boil and simmer for about 5 minutes.
3
Meanwhile, for the dip, puree peas, except for 2 tablespoons, cream cheese and lemon juice, stir in whole peas. Season to taste with salt and pepper.
4
Wash parsley, shake dry and chop. Drain the noodles and fold into the mushroom sauce with the spring onions. Serve with pea dip and sprinkle with parsley.