Real German food…
When I went grocery shopping a few days ago I made a discovery that might change my future life regarding food (I might be exaggerating a bit here). I stumbled upon real vegan German “Schupfnudeln” – kind of cone-shaped potato dumplings that you fry in the pan and usually eat as a side or use them similarly like you use pasta. I like them very much, but normally they contain egg and butter, which is why I was so happy to find a vegan version of them. While I was doing the rest of my shopping I was already dreaming about crispy fried “Schupfnudeln” and what I would have along with them. And this is where this Creamy Mushroom Chestnut Ragout recipe comes into play.
I associate “Schupfnudeln” with very hearty and comforting food. The combination with mushrooms in a creamy sauce seemed to me like the perfect fit. To make it more exciting I also added chestnuts, which – because of their high content of starch – give the ragout that heavenly creamy consistency. And what can I say… In the end I couldn’t decide what I liked better: the fact that the vegan “Schupfnudeln” actually taste better than the “real” ones or that the mushroom ragout turned out to be so good that I decided to make it again the next day.
The ragout of mushrooms and chestnuts though is so delicious by itself that you actually could also skip the “Schupfnudeln” or serve it with another side. I did this for my second batch and ate it almost plain with just a little bit of rice. But whether you’re German or not… just everything tastes even better with fried “Schupfnudeln”.
- 2 Tbsp sunflower seed oil
- 2 shallots, sliced
- 300 g mushrooms, halved or quartered (depending on size)
- 60 mL white wine
- 100 mL non-dairy milk
- 2 Tbsp maple sirup
- 2 Tsp cornstarch
- 200 g chestnuts, cooked, halved
- 1/4 Tsp cinnamon
- Pinch of nutmeg
- Black pepper
- Fresh parsley (to taste), chopped roughly
- Heat oil in a pan. Fry the shallots until they become lightly translucent. Add the mushrooms and fry at medium to high heat for about 3 minutes.
- Deglaze with white wine, then add also the non-dairy milk, maple sirup and cornstarch to the pan. Let simmer for a few minutes before adding the chestnuts, cinnamon and nutmeg. Allow to reduce and simmer until the sauce becomes thicker in consistency.
- Season with salt and pepper and finally stir in the parsley.
- Eat on its own or serve with pasta, rice, potato or (do the German thing) Schupfnudeln or Spaetzle.