Summary

Ingredients

• 600 g Hokkaido pumpkin (se)
• 350 g mushrooms
• 4 tablespoon oil
• 1 teaspoon butter
• 250 g sour cream
• 3 stalks parsley
• salt and pepper
• Paprika powder
• 500 g potato noodles

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Instructions

1. Halve and core the pumpkin, cut again and then cut into wedges. Halve the mushrooms.
2. Heat 3 tablespoons of oil in a large pan and fry the pumpkin wedges for 10 minutes over medium heat.
3. Halfway through the cooking time, add 1 tablespoon of oil and the mushrooms to the pan. Take the pumpkin wedges out of the pan and keep them warm on a plate (cover with aluminum foil).
4. Now add 1 teaspoon of butter and the potato noodles to the pan and fry for about 5 minutes. Season the sour cream with salt, pepper and paprika, also mix in the pan. Add the pumpkin wedges and leave to stand for about 5 minutes over medium heat.
5. Pluck the parsley leaves from the stems, cut some into small pieces and use to serve on the plate.