When dinner needs to be a little quicker on the table, we like to use pre-cooked pasta or, as in the case of this Skillet with Mushrooms, Potato Noodles & Spinach we used potato noodles from the supermarket. It’s less work and you get something tasty on the table without a lot of effort. You don’t have to make your life any more complicated than necessary.
I don’t know if it’s because I was born in Southern Germany, but we have those thick potato noodles aka. Schupfnudeln quite often. Whether it’s the classic dish Schupfnudeln with Sauerkraut or something else. The thick potato noodles are just perfect for a quick meal. You stir together a sauce, throw in the potato noodles, warm them and that’s basically it… You don’t really have to do much more.
If you want to keep it extremely simple, you could use some ready-made sauce from the supermarket as well and mix it with the potato noodles. To be honest, this simple sauce here with mushrooms and heavy cream is not particularly complicated, so no need to use pre-made sauce. You do have to do some chopping, but then you know only fresh ingredients have been used in the sauce… that’s not always the case with ready-made sauces, right?
If you got enough time, you could do everything yourself here, you know. I mean potato noodles included. :P Schupfnudeln are not particularly complicated to prepare. All you have to do is boil some potatoes, mash them, mix them with egg, flour, starch, and a few spices, then you shape thick noodles, boil them briefly and then you fry them. It’s all quite simple, but as you can see from the long sentence alone, it takes time. Easy-peasy but time-consuming. If you want your dinner ready quickly, you should get the noodles from a supermarket. Point blank.
If you take the time to prepare Schupfnudeln yourself, you can extend their life on this planet a little if needed. Cooked Schupfnudeln are great for freezing. You just need to make sure they are cooked properly and well drained before storing them in the freezer. Ideally, you place them on a tray until frozen completely so they don’t stick together. Once they are frozen, you can transfer them to a freezer bag or a container to save some space in the freezer. This way you can extend the life of the Schupfnudeln by a few weeks – max. 4 weeks I’d say. If you leave them longer frozen, it might damage the texture of the noodles.
In case you like dishes with potato noodles or just looking for simple weeknight meals, you might also want to take a look at these two recipes here – my German Schupfnudel & Cabbage Skillet is a crowd pleaser. Quick and easy to prepare and extremely tasty.
My One-Pot Pasta with Meat, Pesto & Spinach is on the table even faster than the Schupfnudeln here. If you’re in a hurry after work, this dish might be the one!
INGREDIENTS / ZUTATEN
(3-4 servings)
some oil for frying
1 medium red onion, finely chopped
2-3 garlic cloves, finely chopped
10.6 oz. (300g) Portobello mushrooms, sliced
10.6 oz. (300g) brown button mushrooms, sliced
28 oz. (800g) Schupfnudeln (potato noodles)
7 oz. (200g) heavy cream
1 tbsp. soy sauce
1 tsp. veggie stock powder
1 tsp. dried oregano
salt, pepper
1 tbsp. all-purpose flour + a little water (optional)
3.5 oz. (100g) Gouda, grated
3.5 oz. (100g) baby spinach leaves
1 spring onion, in rings (optional)
(4 Portionen)
etwas Öl zum Anbraten
1 rote Zwiebel, fein gehackt
2-3 Knoblauchzehen, fein gehackt
300g Portobello Pilze, in Scheiben
300g braune Champignons, in Scheiben
800g Schupfnudeln (Kühltheke)
200g Sahne
1 EL Sojasoße
1 TL Gemüsebrühepulver
1 TL Oregano
Salz, Pfeffer
1 EL Mehl (Type 405) + etwas Wasser (optional)
100g Gouda, gerieben
100g Babyspinat
1 Frühlingszwiebel, in Ringen (optional)
DIRECTIONS / ZUBEREITUNG
1. Peel and finely chop the onion and garlic. Clean the mushrooms and cut them into thin slices. Grate in the Gouda. Sort out, wash and drain the baby spinach. Have everything else ready for cooking.
2. Add some oil to a large frying pan and sauté the onion and garlic until soft and glossy. Add the mushrooms and let them cook (while stirring constantly) until they browned nicely and have lost some volume – this takes about 6-7 minutes. If you salt the mushrooms slightly, they will collapse more quickly.
3. While the mushrooms are cooking, heat up a second frying pan with some oil and fry the Schupfnudeln until they have browned nicely – this takes about 7-8 minutes.
4. As soon as the mushrooms have browned nicely, add the heavy cream, soy sauce, veggie stock powder, and dried oregano. Season with salt and pepper to your liking. Let the sauce simmer for 2-3 minutes. If the sauce is still a little too runny, mix some flour with water, add it to the frying pan and thicken the sauce with it.
5. Add the grated cheese and spinach to the frying pan and let cook until the spinach has completely collapsed – takes about 1-2 minutes. Next, add the browned Schupfnudeln and mix with the sauce. Divide everything between bowls and garnish with some spring onion rings (optional). Enjoy.
1. Die Zwiebel und den Knoblauch schälen und fein hacken. Die Pilze säubern und in Scheiben schneiden. Den Gouda reinreiben. Den Babyspinat auslesen, waschen und abtropfen lassen. Alles bereitstellen.
2. Etwas Öl in einer großen Pfanne erhitzen und dann die Zwiebel und den Knoblauch kurz anschwitzen lassen. Die Pilze dazugeben und unter ständigem Rühren anbraten, bis sie etwas Farbe bekommen haben und einiges zusammengefallen sind – dauert etwa 6-7 Minuten. Wenn man die Pilze ein wenig salzt, verlieren sie etwas schneller ihre Flüssigkeit.
3. Während die Pilze kochen, kann man schon eine zweite Pfanne mit etwas Öl erhitzen und darin dann die Schupfnudeln anbraten, bis sie hier und da braune Stellen haben – dauert etwa 7-8 Minuten.
4. Wenn die Pilze schön zusammengefallen sind, die Sahne, Sojasoße, Gemüsebrühepulver und Oregano dazugeben und gut unterrühren. Nach Belieben mit Salz und Pfeffer würzen. Die Soße für 2-3 Minuten leicht köcheln lassen. Sollte die Soße noch etwas zu dünnflüssig sein, einfach etwas Mehl mit Wasser verrühren, zur Pfanne dazugeben und die Soße damit andicken.
5. Den geriebenen Gouda und den Spinat zur Pfanne dazugeben und so lange mitköcheln lassen, bis der Spinat komplett zusammengefallen ist – etwa 1-2 Minuten. Wenn die Soße gut aussieht, die angebratenen Schupfnudeln dazugeben und untermengen. Pilze und Schupfnudeln auf Schüsseln aufteilen, mit Frühlingszwiebelringen dekorieren (optional) und heiß servieren.
Craving more? Keep in touch on Facebook, Instagram and Pinterest for new post updates and more. You can also contact me with any questions or inquiries!
Here is a version of the recipe you can print easily.
Print
Skillet mit Mushrooms, Potato Noodles & Spinach
- Prep Time: 00:10
- Cook Time: 00:15
- Total Time: 00:30
- Yield: 3 1x
- Category: Dinner
- Method: -
- Cuisine: International
- Diet: Vegetarian
Description
This easy Skillet with Mushrooms, Potato Noodles & Spinach is an absolute family favorite! Quickly done and super delicious! Everyone loves it!
Ingredients
some oil for frying
1 medium red onion, finely chopped
2-3 garlic cloves, finely chopped
10.6 oz. (300g) Portobello mushrooms, sliced
10.6 oz. (300g) brown button mushrooms, sliced
28 oz. (800g) Schupfnudeln (potato noodles)
7 oz. (200g) heavy cream
1 tbsp. soy sauce
1 tsp. veggie stock powder
1 tsp. dried oregano
salt, pepper
1 tbsp. all-purpose flour + a little water (optional)
3.5 oz. (100g) Gouda, grated
3.5 oz. (100g) baby spinach leaves
1 spring onion, in rings (optional)
Instructions
1. Peel and finely chop the onion and garlic. Clean the mushrooms and cut them into thin slices. Grate in the Gouda. Sort out, wash and drain the baby spinach. Have everything else ready for cooking.
2. Add some oil to a large frying pan and sauté the onion and garlic until soft and glossy. Add the mushrooms and let them cook (while stirring constantly) until they browned nicely and have lost some volume – this takes about 6-7 minutes. If you salt the mushrooms slightly, they will collapse more quickly.
3. While the mushrooms are cooking, heat up a second frying pan with some oil and fry the Schupfnudeln until they have browned nicely – this takes about 7-8 minutes.
4. As soon as the mushrooms have browned nicely, add the heavy cream, soy sauce, veggie stock powder, and dried oregano. Season with salt and pepper to your liking. Let the sauce simmer for 2-3 minutes. If the sauce is still a little too runny, mix some flour with water, add it to the frying pan and thicken the sauce with it.
5. Add the grated cheese and spinach to the frying pan and let cook until the spinach has completely collapsed – takes about 1-2 minutes. Next, add the browned Schupfnudeln and mix with the sauce. Divide everything between bowls and garnish with some spring onion rings (optional). Enjoy.
Notes
Make something amazing in the kitchen!
Links marked with an asterisk (*) are affiliate links (advertising/Werbung) to Amazon Germany. If you click on one of those links and buy something via this link, I will get a commission for that sale. The price of whatever you buy is not affected in any way by this.
