Recipes

300 g king oyster mushrooms or porcini mushrooms

1 squeeze of lemon juice

2 spring onions or onions

2-3 sprigs of fresh thyme

1 tbsp butter

400 g Schupfnudeln

100 ml cream

1 tsp tomato paste

Slice the mushrooms, spring onions and Black Forest ham. Melt the butter in a pan and add the Schupfnudeln. Fry until golden brown and set aside.

Sauté the mushrooms with the spring onions, fresh thyme and tomato purée, add a few dashes of lemon juice and deglaze with the cream.

Add the Schupfnudeln and stir well. Serve with Black Forest ham.