← All recipes

🍽️ Crispy Schupfnudeln with Chestnuts, Mushrooms, and Green Peppercorns

563 kcal · 30 min · 4 servings

Ingredients

• mushrooms, brown 350 g
• onions, red 1 pcs
• capers 2 tbsp
• parsley, fresh 20 g
• oil 4 tbsp
• Vemondo vegan schupfnudeln 800 g
• chestnuts - chestnuts, peeled 200 g
• white wine, dry 50 ml
• oat drink Barista 150 ml
• salt pinch
• pepper, black ground pinch

Instructions

1. 1. Clean the mushrooms if necessary using a kitchen towel. Cut them into quarters.
2. 2. Halve the onions and peel them. Cut them into coarse chunks.
3. 3. Drain the capers in a sieve. Chop them coarsely.
4. 4. Wash the parsley and shake it dry. Pluck the leaves from the stems.
5. 5. Finely chop the parsley stems.
6. 6. Heat 2 tablespoons of oil in a pan over high heat.
7. 7. Fry the Schupfnudeln (German potato dumplings) in it for approx. 8 minutes until golden brown on all sides.
8. 8. Remove the Schupfnudeln from the pan and place them on a plate.
9. 9. Heat another 2 tablespoons of oil in the same pan over high heat.
10. 10. Fry the mushrooms and onion chunks in it for approx. 3 minutes.
11. 11. Add the chestnuts, capers, and chopped parsley stems to the pan.
12. 12. Return the Schupfnudeln to the pan.
13. 13. Continue frying everything, shaking the pan frequently, for approx. 3 minutes.
14. 14. Deglaze the mixture with white wine.
15. 15. Add the oat drink (Barista edition).
16. 16. Let the sauce simmer for approx. 5 minutes over medium heat until it becomes creamy.
17. 17. Season the sauce with salt and pepper to taste.
18. 18. Divide the Schupfnudeln pan among deep plates.
19. 19. Garnish the dish with fresh parsley and serve.

Nutrition per serving

• kcal: 563
• Protein: 14 g · Fett/Fat: 23 g · Carbs: 78 g