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.