Crispy Schupfnudeln with Mushroom Hunter’s Sauce

Schupfnudeln are German potato noodles with tapered ends, and they are especially good pan-fried until golden. Here, they come with a rich mushroom hunter’s sauce made with chestnut mushrooms, beef stock and thyme. A little soy sauce, browned tomato paste and a small amount of Dijon mustard add depth. There is no cream or spinach in this version.

This recipe makes two generous servings and takes about 35 minutes. The contrast is what makes it work: crisp potato noodles, chunky mushrooms and a glossy brown sauce.

Schupfnudeln with mushroom sauce: keep the noodles crisp

Use two frying pans for this recipe. The sauce cooks in one while the Schupfnudeln turn golden in the other. Keeping them separate also means the noodles do not sit in the sauce and soften before you serve them.

My kitchen tip is to spoon over the sauce at the last moment. You get the browned edges of the potato noodles alongside the tender mushrooms, rather than losing that crisp finish in the pan.

Build a rich mushroom hunter’s sauce without cream

Give the mushrooms room to brown

Roughly chop the chestnut mushrooms so they keep some texture in the finished sauce. Fry them in hot rapeseed oil over high heat, giving them time against the pan between turns. Stirring constantly makes it harder to develop those browned surfaces.

A large frying pan helps. If the mushrooms are packed too tightly, their moisture collects and they steam before they brown. Add the finely chopped onion and garlic after about five minutes, once the mushrooms have had a head start.

Cook the tomato paste before adding the stock

Stir in the tomato paste and cook it for two to three minutes. It should deepen in colour without burning. Add the soy sauce and briefly cook it with the mushrooms.

Next, stir in the flour and deglaze with 200 ml beef stock. Stir well as the liquid goes in, then bring the sauce to the boil until it thickens slightly. Keep the remaining roughly 100 ml stock to adjust the consistency gradually. You may not need all of it.

How to pan-fry German potato noodles

Cook the Schupfnudeln in a separate pan, turning occasionally until golden and crisp all over. Once the first browned patches appear, season with salt and toss.

Whether you need extra oil depends on your pan and the potato noodles you are using. Follow the packet directions and add it only if needed. The two tablespoons of rapeseed oil listed in the recipe are for frying the mushrooms.

Let the sauce simmer gently while the noodles cook. This overlap keeps the overall timing to about 10 minutes of preparation and 25 minutes of cooking.

Finish with thyme, mustard and parsley

Fresh thyme suits the earthy mushroom sauce, while just a small knife-tip amount of Dijon mustard rounds it out. Remove the thyme sprigs before serving and finish with freshly chopped parsley.

Taste before adding salt: both the beef stock and soy sauce already contribute seasoning. Add freshly ground black pepper to taste. If the sauce thickens while it waits, loosen it with a little of the remaining stock, then serve straight away with the crisp Schupfnudeln.

Main course · German cuisine

Crispy Schupfnudeln with Mushroom Hunter’s Sauce

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Crispy German potato noodles with a rich mushroom hunter’s sauce made with chestnut mushrooms, beef stock and thyme, without cream.

Prep time

10 min

Cook time

25 min

Yield

2 generous servings

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Ingredients

− 2 +

• 500 gSchupfnudeln (German potato noodles)
• 400 gchestnut mushrooms
• 1onion
• 2garlic cloves
• about 2 tbsprapeseed oil for the mushrooms
• 1 heaped tbsptomato paste
• 5 mlsoy sauce
• 1 heaped tspflour
• about 300 mlbeef stock
• 1–2 sprigsfresh thyme
• a small knife-tip amountDijon mustard
• to tastesalt and freshly ground black pepper
• a littlefreshly chopped parsley

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Instructions

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1. Brown the mushroomsClean and roughly chop the mushrooms. Heat the rapeseed oil in a large frying pan and fry the mushrooms over high heat until well browned. Give them time in contact with the pan rather than stirring constantly.
2. Add the onion and garlicFinely chop the onion and garlic. After the mushrooms have cooked for about five minutes, add both to the pan and continue frying, stirring occasionally.
3. Cook the tomato pasteStir in the tomato paste and cook for two to three minutes, taking care not to let it burn.
4. Add the soy sauceAdd the soy sauce and briefly cook it with the mushrooms.
5. Stir in the flour and deglazeStir in the flour, then gradually pour in 200 ml of the beef stock, stirring thoroughly to prevent lumps.
6. Thicken the sauceBring to the boil while stirring and let the sauce thicken slightly.
7. Add the thyme and mustardReduce the heat. Add the thyme, freshly ground black pepper and a small knife-tip amount of Dijon mustard.
8. Adjust the consistencyIf needed, gradually add up to about 100 ml more beef stock. Let the sauce simmer gently.
9. Season the sauceSeason with salt and freshly chopped parsley. Remove the thyme sprigs before serving.
10. Pan-fry the potato noodles separatelyWhile the sauce simmers gently, fry the Schupfnudeln in a second pan until golden and crisp all over. Add extra oil only if needed and as directed on the packet. Once the first golden-brown patches appear, season with salt and toss.
11. ServeDivide the Schupfnudeln between two generous servings and spoon over the mushroom sauce. For the crispest finish, add the sauce only when serving.

Nutrition per serving

Calories

609 kcal

Protein

17.1 g

Carbohydrates

94.4 g

Sugar

15 g

Fat

18.7 g

Saturated fat

1.8 g

Fibre

9.7 g

Salt

4.6 g

Data source: USDA SR28

Recipe: Corinna · kitchensplace