You don’t necessarily have to make the schupfnudeln (German potato noodles) yourself – for quick cooking after work, schupfnudeln from the refrigerated section are an excellent alternative. And if there are any leftovers, they can go in the lunchbox for the next day.
Schupfnudeln (German Potato Noodles) with Brussels Sprouts and Wild Mushrooms
Ingredients
- 2 packages schupfnudeln, 500 g each
- 1 kg Brussels sprouts
- 800 g mixed mushrooms, e.g. cremini mushrooms, shiitake
- 150 g diced bacon, as desired
- 1 sprig thyme
- 1 pinch lemon zest
- olive oil
- curry powder, cayenne pepper, salt, pepper
Nutrition per serving, approx.: 414 kcal19 g protein62 g carbs12 g fat10 g fiber
Estimates, calculated from the ingredients.
Instructions
- Trim 1 kg Brussels sprouts and score a shallow cross into the stem.
- Bring water with 1 tsp salt to a boil in a pot and cook the Brussels sprouts for 10 min until al dente.
- In the meantime, fry 2 packages schupfnudeln with 1 tbsp oil in a large nonstick pan until golden brown.
- Clean the 800 g mixed mushrooms and halve or quarter them if necessary.
- Drain the Brussels sprouts and rinse with cold water so they keep their color. Drain well.
- Remove the schupfnudeln from the pan and set aside.
- Fry 150 g diced bacon in the pan for 3 min. Add the mushrooms and 1 sprig thyme and fry for about 5 min.
- In the meantime, halve the Brussels sprouts.
- Remove the thyme sprig and add the Brussels sprout halves to the mushrooms and bacon in the pan. Fry briefly.
- Finally, carefully fold in the schupfnudeln again and let everything heat through.
- Season well with 1 pinch lemon zest, curry powder, cayenne pepper, salt and pepper.
Tips
- In this recipe, the quantities really don’t matter. You can combine all the ingredients however you like, depending on your taste and appetite.
- For a vegetarian version, simply leave out the bacon.
- It’s best to score a cross into the stem of the Brussels sprouts so they cook evenly.
- By the way, it’s perfectly fine to reheat the mushrooms once. But the schupfnudeln with Brussels sprouts and wild mushrooms also taste good cold.
- Storage: Keep leftovers in the fridge for 2–3 days, and for freezing, pre-freeze only the potato noodles individually.
Find more kitchen tips from A to Z in our Kitchen A–Z.
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Frequently Asked Questions about Schupfnudeln with Brussels Sprouts and Wild Mushrooms
Can I make this dish vegetarian?
Yes, just leave out the bacon. Sauté the mushrooms in a little olive oil instead.
Why do I score the Brussels sprouts at the stem?
The cross-cut helps the Brussels sprouts cook more evenly. Shocking them in cold water afterward keeps them bright green. Learn more in the kitchen glossary on scoring Brussels sprouts.
Do I have to make the Schupfnudeln myself?
No, store-bought Schupfnudeln from the refrigerated section are a great alternative. That way dinner is on the table in under 30 minutes.
How long do potato noodles with Brussels sprouts and wild mushrooms keep?
Transfer leftovers to an airtight container and keep them in the fridge. They stay good for 2–3 days there. To reheat, fry everything in a skillet with a little butter until piping hot. That also makes the potato noodles a little crispy again.
Can I freeze potato noodles with Brussels sprouts and wild mushrooms?
I wouldn’t freeze the finished dish, because the Brussels sprouts and mushrooms turn soft. The potato noodles on their own freeze really well, though. Spread them out on a baking sheet, freeze them, then transfer them to a freezer bag. They keep for about 3 months and go straight from the freezer into the skillet.
