Preparation
Step: 1/5
Rinse the oyster mushrooms briefly under cold water and cut in half or quarters depending on their size.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000559/000559_step_1_M.jpg)
Step: 2/5
Juice the lemon. Wash the spring onions and cut into thin rings.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000559/000559_step_2_M.jpg)
Step: 3/5
Heat the oil in a pan and fry the mushrooms over a medium heat for 2-3 minutes. Add the spring onions and cook briefly. Add the cream and vegetable stock, bring to the boil and simmer for 3-4 minutes.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000559/000559_step_3_M.jpg)
Step: 4/5
Add the noodles to the pan and heat over a low heat for 1-2 minutes. Season with salt, pepper and lemon juice.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000559/000559_step_4_M.jpg)
Step: 5/5
Wash the parsley, shake dry and finely chop the leaves. Scatter over the noodles to serve.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000559/000559_step_5_M.jpg)