Many people think of "mushroom noodles" as boring pasta with a meager amount of mushrooms and don't even bother to cook it. Meanwhile, this is the name of an aromatic, rich and very tasty soup, which contains mushrooms in large quantities. There are a huge variety of recipes for its preparation - from the simplest to the very intricate, from the familiar to the exotic. Even an esthete and gourmet will surely find among this abundance of noodles that will completely satisfy his needs. Or you can develop your own recipe, if you can harmoniously supplement the basic one with unexpected (but compatible!) components.
homemade noodles
Without a doubt, the dish will turn out delicious with store-bought pasta. Moreover, some recipes require the use of a certain type of product. But if you want to make country-style soup, it’s better to do it yourself, as the noodles taste better with the homemade variety. Moreover, it is quite easy to do. One and a half glasses of flour are sifted onto a board, and a crater is made in the slide. Beat two tablespoons of butter well with three times the volume of slightly heated water, add some salt and pour in parts into the well. The dough is kneaded with constant addition of flour (about the same amount will be used as was originally taken). The dough should be extremely stiff so that it is difficult to roll. It is rolled out into the thinnest possible layer and cut into very narrow strips. They are sprinkled with flour so that they do not stick together, stacked and cut into sized, short pieces. Once dried, they can be stored in a bag in the freezer indefinitely. The noodles you made yourself will be much tastier than the ones you bought.
Just two ingredients
Even if you do not use the long list of ingredients, you will get amazing mushroom noodles. True, boletus mushrooms are most suitable for this purpose. For a couple of liters of water you need to take at least a third of a kilogram, or better yet, more. A steep, rich broth is cooked from the mushrooms, they are removed, and noodles (about a glass) are put in their place. After boiling, the soup is salted and seasoned with melted butter; the mushrooms are cut (the size of the pieces depends on your tastes) and returned to their place. The finished mushroom noodles are poured into plates - ready to eat! For flavor, you can sprinkle your portion with fresh herbs, and to expand the flavor range, add a spoonful of sour cream.
Tomato and mushroom soup
Those who wish can complicate the previous recipe, bringing its composition closer to more familiar soups. A rich broth is again made from half a kilo of any mushrooms; While it reaches condition, a fry is prepared from a finely chopped onion and a small grated carrot. When you achieve the desired shade, add mashed tomato, previously removed from the skin, and simmer a little under the lid. When mushroom noodles made from fresh mushrooms are almost ready, fry them, and a couple of minutes before they are ready, add bay leaves and herbs. You can also use potatoes in this recipe, although many cooks believe that they kill the unique mushroom aromas and taste.
Chinese mushroom noodles
Chinese cuisine has consistently enjoyed success over the past decades. Many housewives often and willingly use her recipes in everyday life. Surely they will also like mushroom noodles prepared according to the culinary canons of the Middle Kingdom. For the dish, strong chicken broth is pre-cooked and strained. You will need about one and a half liters of it. When it is ready, garlic (3-4 cloves) is grated into it and a small ginger root is finely crumbled. With these additions, the broth simmers quietly for about a quarter of an hour. Separately, thin rice noodles and half a kilogram of champignon slices are cooked. The hot broth is combined with both, plus a tablespoon of soy sauce, lemon juice and sesame oil. Chopped cilantro serves as a green seasoning.
with mushrooms
Mushroom noodles based on... canned mackerel are very interesting. A jar of fish in its own juice or oil is kneaded with a fork, filled with water with the addition of salt, bay and pepper and boiled slowly for about ten minutes. The chopped onion is sautéed until golden brown, and wild mushrooms are fried at the same time (honey mushrooms are considered the best, but any others will do). The following are simultaneously introduced into the broth: roasted, fresh carrots cut into strips, 3-4 diced potatoes, and after the next boil - mushrooms. The soup should boil again; The noodles are poured in last. Once it’s cooked, you can call it to the table. Just don’t forget to sprinkle the first dish with herbs. And one more note: if all other varieties of mushroom noodles are successfully combined with sour cream, then it is better not to add it to this one.
Tasty, aromatic, satisfying and healthy hot dish first course with champignons. Mushrooms are a valuable product that adds variety to our table. They supply us vegetable protein, vitamins and microelements. It is no coincidence that they are called “forest meat” - thanks to this plant product, a person’s feeling of hunger disappears quite quickly. True, while they are beneficial, they also have a significant drawback - they actively absorb substances, including harmful ones, from the surrounding area, so I prefer to cook mushrooms grown in greenhouses. One of these mushrooms is champignon is the most common mushroom in the world. Champignon noodles are one of the simple dishes that I advise you to prepare.
You will need:
- champignons 250 gr
- potatoes 2 pcs
- ready noodles 100 gr
- onion 1 piece
- odorless vegetable oil 100 ml
- ground black pepper
Step-by-step photo recipe:
Before cooking, the champignons must be carefully cleaned of soil and debris with a brush, each mushroom should be rinsed under running water and placed in a colander to dry. Never put mushrooms in water - they have a loose structure and will instantly become saturated with moisture, which will worsen their taste.
Cut 3 champignons into large pieces, cut the potatoes into cubes.
Finely chop the remaining Champignon.
Place potatoes and coarsely chopped champignons in boiling water (2 liters), bring to a boil, add salt, reduce heat, cover with a lid, leaving a gap for steam to escape and simmer for 20 minutes.
Heat in a frying pan vegetable oil and sauté the onion over low heat until transparent.
Add and fry along with onions over low heat 20 minutes. Stir, be careful not to burn. At the end of frying, add salt and pepper.
By this time the potatoes have already been cooked in the pan, add the fried mushrooms to it and bring to a boil.
Add noodles or any pasta you like.
Advice: If you want the broth to remain clear, scald the noodles - boil water (1 liter) in a separate pan and place the noodles in it, stirring until it comes to a boil and drain the noodles in a colander. After this, add the noodles to the soup.
Cook the noodles until done. Usually 3-5 minutes. Taste and add salt if necessary. Cover with a lid, turn off the heat and let the soup sit for 20 minutes.
Noodle soup with mushrooms is ready!
When serving, add a teaspoon of olive oil with truffle to the plate. This will give the soup a richer taste and aroma.
Bon appetit!
You can cook with champignons → - a simple and very tasty dish.
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Cooked in chicken broth, mushroom noodles made from frozen mushrooms and champignons are as tasty as they are easy to prepare. Even for a novice housewife
What I like about this soup is the availability of ingredients and the ability to cook it at will. I always keep frozen mushrooms and pasta in stock, so mushroom soup is a frequent guest on my table.
Sometimes I cook this dish with chicken broth, which gives it a richer taste. But if it’s not there, then I cook it in water - a large assortment of mushrooms allows you to make the noodles tasty and aromatic without the use of meat broth.
for 5 servings of 500 g
Frozen and fresh mushroom noodles
- 1.8 l chicken broth (water during fasting);
- 150 g fresh champignons;
- 150 grams frozen honey mushrooms;
- 150 g oyster mushrooms;
- a handful of pasta;
- 50 grams of onions (one small head);
- 50 grams of carrots (half a small carrot);
- sunflower oil;
- salt;
- ground black pepper.
How to cook mushroom soup with noodles
First you need to prepare champignons, oyster mushrooms and frozen mushrooms for the noodles:
- Throw frozen honey mushrooms into boiling water and cook after boiling for about 7 minutes. Do not defrost the mushrooms first. Rinse the boiled honey mushrooms under cold water.
- Thoroughly clean the champignons from the soil with a napkin, and if they are heavily soiled, wash them carefully. Cut each mushroom lengthwise into 4 slices. Pour a teaspoon of vegetable oil into a heated frying pan. Place the champignon slices in one layer. Fry the mushrooms until golden brown, first on one side, turning over on the other.
- Clean the oyster mushrooms from dirt and cut into thin strips.
Bring the broth to a boil and add oyster mushrooms, boiled honey mushrooms and fried champignons into it one by one. Cook over low heat for about five minutes, then add vermicelli to the soup with mushrooms, add salt and ground pepper.
Do you want your frozen mushroom noodles to have a rich flavor? Use dried white powder (grind in a coffee grinder or other method). A teaspoon of this seasoning added along with the champignons will make the soup more flavorful.
Sauté chopped onion and finely grated carrots in a small amount of oil. If you don’t know how long to fry something for soup, then focus on carrots. As soon as it becomes soft and begins to change color, coloring the oil, it means the sautéing is ready.
Transfer the fried vegetables to the pan with the rest of the products and continue cooking until the vermicelli is ready (7-10 minutes, depending on the size). Even if you think the pasta is a bit raw, I still recommend removing the pan from the heat. The cooking process continues for some time and the noodles will reach readiness during proofing.
At the end of cooking, taste the dish for salt and spices and adjust the taste if necessary. Turn off the heat and leave the pot of soup alone for at least 10 minutes—mushroom noodles made from frozen mushrooms should sit before serving to improve the taste of the dish.
Bonus! Recipe for mushroom soup (with potatoes) from Ilya Lazerson.
Prepare the ingredients, soak the mushrooms in cold water (preferably overnight). Boil the swollen mushrooms.
By the way:
Dried mushrooms can be soaked in salted milk before cooking - they become like fresh ones.Remove the finished mushrooms, cut into pieces and return to the broth.
Slice fresh mushrooms (cutting does not matter, but for aesthetic reasons it is better to cut small mushrooms along a vertical axis so that the shape of the mushroom is preserved when cut). Add mushrooms to mushroom broth, cook over low heat.
By the way:
It is believed that mushroom broth will be more flavorful if you use mushrooms of different sizes. Large ones give the broth flavor and color, and small ones give aroma. The benefits of modern forest mushrooms are, to put it mildly, problematic, but as for champignons, they contain proteins and carbohydrates, many minerals and many vitamins. In addition, champignons have antitumor and antibacterial properties. Optimists claim that regular consumption of these mushrooms can reduce the risk of developing atherosclerosis and lower cholesterol levels. And the pantothenic acid contained in these mushrooms will help relieve fatigue. 
Fry the onion until golden brown. Separately, fry the celery stalks and carrots until lightly browned or translucent.
Mix onions, carrots, celery, simmer for several minutes over low heat. Add fried potatoes and half-circled potatoes to the soup. Cook at low boil. After 10 minutes, add bouillon cubes, vegeta, and noodles.
By the way:
In general, frying is added after the foam from the potatoes has been removed, but in this case it does not have time to give all its aroma to the broth. That's why I put them on at the same time and don't remove the foam.Mushroom noodle soup is a very tasty and filling dish that is ideal for a family dinner. It is prepared in lean or meat broth with the addition of all kinds of vegetables. Today's publication will discuss the most interesting recipes for such soups.
Chicken option
Using the method described below, you can relatively quickly cook a flavorful and moderately nutritious lunch. Of course, to make homemade mushroom noodles, you will have to spend a certain amount of time and put in some effort. But the result obtained will exceed even the wildest expectations. First of all, make sure you have on hand:
- 200 grams of fresh porcini mushrooms.
- A pair of medium onions.
- Gutted chicken carcass weighing about 1.5 kilograms.
- A couple of small carrots.
- Parsley root.
- A couple of celery stalks.
- 3 tablespoons ghee.
- A small bunch of dill and parsley.
- A teaspoon of pepper mixture.
- Salt and spices.
All this will be needed to prepare the broth in which the mushroom noodles will be cooked. Since in this case it is assumed that you will be using homemade and not store-bought pasta, you will additionally need:
- A couple of glasses of flour.
- A small chicken egg.
- A couple of yolks.
- Salt.
Process description
At the initial stage, you should start preparing the broth. To do this, put gutted chicken, celery, parsley root, one carrot and one onion into a saucepan. All this is seasoned with a mixture of peppers, poured with 2.5 liters of cold water, sent to the stove and cooked until tender. The resulting broth is filtered, the meat is separated from the bones and cut into small pieces.
Immediately after this you can do the noodles. Sifted and lightly salted flour is poured onto the table in a heap. Make a small depression in the center and crack an egg into it. The yolks and a little water are also sent there. Mix everything well. The resulting elastic dough is left for half an hour. After thirty minutes, it is rolled out into a thin layer, cut into strips, dried and boiled in a separate pan filled with salted boiling water. The finished noodles are drained in a colander and then immersed in chicken broth with mushrooms and vegetables. All this is seasoned with chopped herbs and served for lunch.
Option with champignons
This soup cooks much faster than the previous one, but it turns out no less tasty. To feed your family mushroom noodles from champignons, stock up on all the necessary ingredients in advance. In this situation you will need:
- 150 grams of fresh champignons.
- 2 liters of prepared chicken broth.
- 80 grams of egg noodles.
- Onion.
- A small carrot.
- Parsley, salt and vegetable oil.
Cooking technology
To cook flavorful and nutritious mushroom noodles, you will need a simple set of ingredients, a little patience and a little free time. At the initial stage, you should focus on vegetables. Onions and carrots are peeled, washed and chopped. Then they are lightly fried in vegetable oil. Just a couple of minutes later, put the champignon slices into the same frying pan and bring it all to readiness.
Softened vegetables and mushrooms are carefully loaded into a pan with salted boiling broth. Egg noodles are also added there. All this is cooked for no longer than five minutes and removed from the burner. Before serving, sprinkle the dish with chopped herbs.
Option with dried mushrooms
This dish is prepared using a very simple technology that any beginner can easily handle. With a little effort and a little time, you can feed your entire family well. To serve dried mushroom noodles for dinner on time, first double-check that you have everything you need at home. This time you should have at hand:
- 2 liters of boiled water.
- Homemade noodles.
- 6 dried porcini mushrooms.
- Celery.
- Onion.
- Medium carrot.
- 4 cloves of garlic.
- 3 bay leaves.
- 100 milliliters of sour cream.
- A teaspoon of salt.
- Black peppercorns and fresh dill.
Sequencing
The mushrooms are placed in a pan filled with salty cold water and placed on the stove. Bring all this to a boil and reduce the heat. After this, the mushrooms are carefully caught from the pan, cut into strips and returned back. Peeled and chopped vegetables are also placed there.
Once the mushrooms are completely cooked, add noodles, black peppercorns and bay leaves. Cook all this for a few more minutes and remove from the burner. The finished mushroom noodles are poured into plates, decorated with chopped herbs, seasoned with crushed garlic and sour cream, and then served to the dinner table.
