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🍽️ Fried Schupfnudeln with Mushrooms and Leeks topped with Hazelnut Crunch

654 kcal · 30 min · 4 servings

Fried Schupfnudeln with Mushrooms and Leeks topped with Hazelnut Crunch Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Wipe the mushrooms if necessary with a kitchen towel and quarter them. Cut the leek lengthwise, remove the root end, cut diagonally into strips about 1 cm wide and rinse thoroughly in a sieve. Bring about 1.5 l of salted water to a boil in a pot and cover.
  2. 2. Add the leek to the boiling salted water and blanch for about 2–3 minutes. Coarsely chop the hazelnuts. Drain the leek and let it drain well.
  3. 3. Heat 2 tbsp butter in a pan over medium to high heat. Toast the hazelnuts for about 1 minute, then add the breadcrumbs and toast for another approx. 1 minute. Set aside on a plate.
  4. 4. Heat 2 tbsp butter and 2 tbsp oil in the same pan over medium heat. Fry the Schupfnudeln for approx. 4–5 minutes until golden brown, then place on a plate and set aside.
  5. 5. Heat 2 tbsp oil again in the same pan on high heat and fry the mushrooms in the hot oil for approx. 3 minutes. Reduce the heat, add the Schupfnudeln and leek and fry for a further 3 minutes.
  6. 6. Season the Schupfnudeln with salt, pepper and nutmeg, plate them and garnish with the hazelnut crunch. Enjoy your meal!

Nutrition per serving