Schupfnudeln with creamy mushroom sauce from Fress: Bold Flavors from a Jewish Kitchen (page 141) by Emma Spitzer

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • danielis on March 06, 2018

    These are so delicious. Fried little potato dumplings in a rich homey mushroom sauce - the sauce itself over pasta or rice is delicious. The schupfnudeln freeze well.

  • Yildiz100 on January 24, 2018

    Delicious but makes a lot. Leftovers keep well, but halve recipe to save time. Cooking all this in batches takes forever.

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Reviews about this recipe

  • Salt Sugar and I

    By no means is this dinner going to win a 'whole-foods' award but it is one seriously delicious dinner, great for a chilly autumn evening.

    Full review
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