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🍝 Spaghetti with Schnitzel Strips and Mushroom Cream Sauce

870 kcal · 30 min · 4 servings

Spaghetti with Schnitzel Strips and Mushroom Cream Sauce Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Wash the spring onions thoroughly and trim off the ends.
  2. 2. Cut the white and green parts of the spring onions into thin rings separately.
  3. 3. Set the green rings aside.
  4. 4. Halve the onion, peel it, and dice it finely.
  5. 5. Wash the zucchini and remove the ends.
  6. 6. Cut the zucchini lengthwise into thin slices.
  7. 7. Cut the zucchini slices diagonally into thin sticks.
  8. 8. Wipe the mushrooms with a kitchen towel if necessary.
  9. 9. Slice the mushrooms thinly.
  10. 10. Pat the schnitzel dry.
  11. 11. Cut the schnitzel into strips.
  12. 12. Season the schnitzel strips with salt.
  13. 13. Bring about 5 liters of salted water to a boil in a large pot.
  14. 14. Add the spaghetti to the bubbling salted water.
  15. 15. Cook the spaghetti for about 9 minutes until al dente.
  16. 16. Heat 2 tablespoons of oil in a pan over high heat.
  17. 17. Sear the meat for about 2 minutes.
  18. 18. Place the seared meat on a plate.
  19. 19. Leave the pan with the fond uncleaned.
  20. 20. Add the mushrooms, onion, zucchini, and white spring onion rings to the pan.
  21. 21. Add 2 tablespoons of butter and 1 tablespoon of oil.
  22. 22. Sauté the vegetables for about 4 minutes over medium to high heat.
  23. 23. Deglaze the vegetables with cream.
  24. 24. Let the sauce simmer for about 5 minutes.
  25. 25. Season the sauce with vinegar, salt, and pepper.
  26. 26. Return the meat to the sauce.
  27. 27. Warm the sauce with the meat for about 1 minute over low heat.
  28. 28. Drain the spaghetti in a colander.
  29. 29. Plate the spaghetti with the sauce.
  30. 30. Garnish the dish with the green spring onion rings.

Nutrition per serving