Schupfnudel mushroom casserole

Name: Schupfnudel mushroom casserole
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 250 g small mushrooms; 250 g Oyster mushrooms; 1 bunch of parsley; 1 Onion; 75 g smoked streaky bacon in cubes; 1-2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Butter or margarine; 500 g Schupfnudeln (cooling shelf); 7-10 Tbsp grated nutmeg; 100 ml Vegetable broth; 100 g Whipped cream; 1 TABLESPOON Flour; 100 g Emmental cheese; 7-10 Tbsp Oil

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

250 g small mushrooms
250 g Oyster mushrooms
1 bunch of parsley
1 Onion
75 g smoked streaky bacon in cubes
1-2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Butter or margarine
500 g Schupfnudeln (cooling shelf)
7-10 Tbsp grated nutmeg
100 ml Vegetable broth
100 g Whipped cream
1 TABLESPOON Flour
100 g Emmental cheese
7-10 Tbsp Oil

Directions

1
Clean and clean the mushrooms and cut them into small pieces according to size. Wash parsley, shake dry, remove leaves except for something to garnish, pluck them from the stems and chop finely. Peel and chop onion. Leave bacon in a large pan without fat for about 5 minutes until crispy. After approx. 2 minutes add diced onion
2
Remove the bacon from the pan. Add oil to the bacon fat. Sauté the mushrooms for about 5 minutes while turning them. Season with salt and pepper. Meanwhile heat the fat in a second pan and fry the potato noodles for about 5 minutes, turning them over. Season with salt and nutmeg
3
Deglaze mushrooms with stock and cream and bring to the boil. Mix 3 tbsp. water and flour and thicken mushroom sauce with it. Add bacon and parsley and season to taste with salt and pepper
4
Grate cheese. Put potato noodles and mushrooms in an oiled dish, sprinkle with cheese and bake in a preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 10 minutes. Garnish with parsley