Schupfnudel-Pumpkin-Pan

Name: Schupfnudel-Pumpkin-Pan
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 350 g Mushrooms; 1/2 (approx. 600 g) Hokkaido Pumpkin; 3 TABLESPOONS Oil; 1 package (500 g) Schupfnudeln (cooling shelf); 1 TEASPOON Butter; 250 g Schmand; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Rose peppers; 5 Stem(s) Parsley

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

350 g Mushrooms
1/2 (approx. 600 g) Hokkaido Pumpkin
3 TABLESPOONS Oil
1 package (500 g) Schupfnudeln (cooling shelf)
1 TEASPOON Butter
250 g Schmand
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Rose peppers
5 Stem(s) Parsley

Directions

1
Clean the mushrooms and cut them in half. Wash the pumpkin well and remove the seeds. Half again quarter and cut into slices. Heat 2 tablespoons of oil in a pan and fry the pumpkin slices for about 10 minutes at medium heat.
2
After half the time, heat 1 tablespoon of oil in a large frying pan and fry the mushrooms for 4-5 minutes until golden brown. After approx. 2 minutes add potato noodles and butter and fry. Season sour cream with salt and pepper.
3
Finally, add the pumpkin to the potato noodles and season with salt, pepper and some paprika powder. Wash the parsley, dab dry and cut the leaves into thin strips. Sprinkle the strips over the pumpkin pan and serve with a shame dab.
4
Add the rest of the sour cream.