- 1 bag Rooty Pan Noodles
- 200 g porcini mushrooms
- 1 small onion
- 1 garlic clove
- 2 dl whipping cream
- 2 dl crème fraîche
- ½ dl grated parmesan
- ½ dl finely chopped parsley
- 1 tsp Dijon mustard
- butter for frying
- black pepper from a mill
Chop the mushrooms into generous pieces. Heat the frying pan and add the mushrooms with a spoonful of butter. Fry the mushrooms until they take on a beautiful colour.
Finely chop the onion and garlic, and add them in with the mushrooms. Stir in the cream and cook over a high heat. Add the noodles and bring to the boil. Then add the crème fraîche, Parmesan, Dijon and parsley, and season with salt and pepper. Bring to the boil and serve.
RECIPE: Huono Äiti
Rooty Pan Noodle is healthy and easy to prepare, plus you’re saving the planet on the side. We have created an all-round good side dish that turns any main meal into something special. Pan Noodle can be used in a hearty Pad Thai or a fresh veggie stir fry. You can do anything with Pan Noodle.
If you swap your wheat noodles for potato – the northern superfood – you’re also doing the environment a favour. Potato yields are four times larger than wheat yields grown on the same amount of farmland. What you eat matters!
Why do things the hard way when it’s so easy to make eco-friendly food?
Rooty Pan Noodle – JUUREVAA ALKUVOIMAA