Summary

Ingredients

• 500 g potato noodles
• some oil
• 1 leek
• 1 tomato (s)
• 0.5 ½ cube vegetable stock, instant
• 200 ml cream
• 200 g mushrooms
• possibly cheese
• a bit salt
• some pepper

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Instructions

1. Wash tomatoes and leeks. Clean mushrooms. Dice tomatoes, thin strips of leek and slice the mushrooms.
2. First, put the potato noodles in the pan with a little oil. When the potato noodles are lightly seared, add the mushrooms and shortly afterwards the leek. Fry for a few minutes and then deglaze with cream and season with the vegetable stock cube. Add the tomato cubes. These should only be warm and not completely overcooked. The dish is ready when the cream has boiled down.
3. If you like, you can bake everything with cheese or stir cheese into the cream. But also tastes very good without cheese.
4. I always use lactose-free cream or soy cream.