Schupfnoodle Pan with Mushrooms and Herbs
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 20 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 500 g potato noodles, from the refrierated shelf
- 350 g mushrooms, brown and white
- 50 g bacon (pork belly), or diced ham
- 1 medium onion (s)
- 250 g minced meat, mixed
- 1 tablespoon butter, for frying
- 60 g cream cheese, possibly a little more
- 2 tablespoon parsley, chopped
- 2 tablespoon chives, cut into rolls
- Paprika powder, hot pink
- salt and pepper
- 150 g cherry tomato (s), or cocktail tomatoes
Print Recipe
Pin Recipe Instructions
- Chop the mushrooms, onion and bacon into small pieces. Fry the bacon and onion in the butter, add the minced meat and mushrooms, season with paprika. Add the potato noodles and fry until the potato noodles brown. Add the cream cheese and herbs, season with salt and pepper. At the end quarter the small tomatoes, carefully stir in and let them warm up briefly.
- Tip:
- Replace the cream cheese with sour cream. Quantity is a matter of taste.
- 3 women get full, as soon as a man is there, maybe do more.
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