Champignon Cream Sauce with Schupfnudeln

Ingredients

• 700 g mushrooms
• 1 tbsp Lemon Juice
• 2 onions (each 1)
• 2 garlic cloves (each 1)
• 4 juniper berries
• 2 small pickled cucumbers
• 8 white peppercorns
• 4 tbsp clarified butter
• 4 tbsp white wine
• 120 g whipping cream
• 1 kg schupfnudeln (pre‑made product)
• 1 tbsp chopped parsley

Instructions

1. 1.

   Peel and finely chop the onion and garlic. Clean the mushrooms and slice them thicker, drizzle with lemon juice. Crush the spices in a mortar. Dice the pickled cucumbers into small cubes.

2. 2.

   Heat 1 tbsp clarified butter, sauté the onion and garlic until translucent, add the mushrooms, fry over high heat, pour in wine and cream, add cucumber cubes, season with spices and salt. Reduce over low heat until thickened.