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Schupfnudel Bake with Wild Mushrooms and Mountain Cheese
(0)
45 min
Under an hour
Knuspr-Küche
Ein herrlich deftiger Herbst-Klassiker aus dem Ofen: Goldbraun angebratene Schupfnudeln treffen auf saftig geschmorten Lauch und Champignons in einer cremigen Schmand-Sahne-Sauce mit feiner Muskatnote, vollendet mit einer goldgelben Kruste aus würzigem Bergkäse.
Preparation method
Preheat the oven to 200 °C top/bottom heat. Grease a baking dish with a little butter. Finely grate the mountain cheese.
Wash the leek thoroughly, halve lengthwise, and cut into thin half-rings. Clean the mushrooms and quarter them or cut into thick slices. Finely chop the garlic. Strip the thyme leaves from the stems.
Heat half of the butter in a large frying pan. Fry the Schupfnudeln over medium to high heat for about 4–5 minutes until golden brown all around, then remove and transfer to the baking dish.
Chef's tip
For an extra crispy crust, you can switch on the oven grill for the last 2–3 minutes.
Leftovers can easily be reheated the next day or frozen in portions.
Ingredients
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