Vegetable pan

Name: Vegetable pan
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 150 g Oyster mushrooms; 250 g Mushrooms; 150 g Shiitake mushrooms; 2 small onions; 1 collar Spring onions; 1 TABLESPOON Butter or margarine; 1 package (500 g) Schupfnudeln (Freshness counter); 2 TABLESPOONS Oil; 1 TABLESPOON Flour; 150 g Whipped cream; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 7-10 Tbsp grated nutmeg; 7-10 Tbsp Cranberries

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

150 g Oyster mushrooms
250 g Mushrooms
150 g Shiitake mushrooms
2 small onions
1 collar Spring onions
1 TABLESPOON Butter or margarine
1 package (500 g) Schupfnudeln (Freshness counter)
2 TABLESPOONS Oil
1 TABLESPOON Flour
150 g Whipped cream
7-10 Tbsp Salt
7-10 Tbsp black pepper
7-10 Tbsp grated nutmeg
7-10 Tbsp Cranberries

Directions

1
Clean and trim the mushrooms. Cut shiitake into slices, halve mushrooms. Halve or quarter oyster mushrooms depending on size. Peel and halve onions and cut into slices.
2
Clean, wash and cut the spring onions into rings. Heat the fat in a large pan. Add potato noodles and fry for about 5 minutes, turning them carefully several times, until golden brown.
3
Heat the oil in a frying pan. Fry the mushrooms and onions for about 5 minutes. Add spring onions and dust with flour. Add cream and 150 ml water, simmer for 2-3 minutes. Season to taste with salt, pepper and nutmeg.
4
Add potato noodles and heat up briefly. Garnish with cranberries if desired. Serve immediately.