Mushroom noodles. Noodles with mushrooms in creamy sauce Mushroom and noodle soup

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. Thin rice noodles and half a kilogram of champignons are cooked separately. 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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Noodles are one of the favorite dishes of Russian cuisine, but its analogues can be found in other cuisines of the world, in particular in Italian. It was the inhabitants of Italy who elevated pasta, and this is what they call any pasta and noodles, including, to the rank of a cult.

Noodles for all occasions

You can cook noodles with meat, mushrooms, and vegetables. Delicious and nutritious soups and main courses are prepared with it. The main ingredient of these dishes is noodles; you can cook it yourself or buy it ready-made in the store.

The best noodles are made from durum flour; they do not boil over and do not harm your figure. It should be cooked over high heat, lowering it into boiling water, to which salt has been added, as well as a spoonful of vegetable oil. When cooking, you need to make sure that the product does not boil over, otherwise it will ruin the taste and appearance of the dish.

There are many recipes for preparing such a dish as noodles with mushrooms. You can experiment and find the best option that will complement your daily menu.

Delicious soup recipe

Mushroom noodle soup is an easy first course that can be prepared very quickly, yet it has a delicate taste and is quite nutritious.

Mushrooms contain a large amount of protein, so they can replace meat for vegetarians or for those who are fasting.

• Champignons – 250 g
• Water – 2 l.
• Noodles – 100 g.
• Potatoes – 2-3 pcs.
• Onion – 1 pc.
• Spices to taste
• Vegetable oil

• Any dish with mushrooms begins with preparation. It is necessary to thoroughly remove debris and contaminants and rinse each mushroom under running water. You should not pre-soak the mushrooms, as they will become saturated with water and lose their taste. Set aside three to four mushrooms for frying, and cut the rest into pieces.
• Pour water into a saucepan, add potato cubes and mushrooms there, and boil. Skim off any foam that rises. Then add salt and leave to simmer for 20 minutes.
• Heat oil in a frying pan and fry chopped onion in it. Add the mushrooms and fry over low heat for about 20 minutes. At the end, season with dried herbs and your favorite spices so that the mushrooms are stewed in this mixture.
• Place the fried mushrooms into the boiling potato-mushroom broth and bring to a boil again.
• Add noodles and cook for about 5 minutes.

Noodles with mushrooms, the recipe for which is described above, must be infused a little so that the taste becomes rich. 20 minutes is enough and you are ready to serve.

This light soup will brighten up any lunch and will appeal to both children and adults. Due to its low calorie content, it can be eaten both during fasting and during a strict diet. It will also go great on a hot summer day when you want light food.

The recipe calls for fresh champignons, but you can also use other mushrooms. Mushroom noodles made from frozen mushrooms will be just as tasty as those made from fresh ones, you just need to defrost the packaging first.

You can add carrots and bell peppers to the recipe, and before serving, sprinkle the soup in bowls with fresh herbs and season with thick sour cream.

Chicken noodle recipe

Homemade noodles according to the traditional recipe are cooked in chicken broth, but if you add mushrooms to it, you get an exquisite chicken soup with mushrooms and noodles, worthy of a royal table.

Its secret is in the special way the noodles are made.

• Chicken meat - about 1 kg.
• Spices
• Carrots - 1 pc.
• Onion – 1 pc.
• Fresh mushrooms – 200 g.
• Sunflower oil and butter for frying

Noodle dough

• Water – 1/3 tbsp.
• Vodka – 1 tbsp.
• Egg – 1 pc.
• Flour - about 1 tbsp.

• Let the chicken broth simmer, pouring 3 liters of water over the chicken carcass. When cooking, you need to skim off the floating foam or strain the broth when the meat boils. Add salt, pepper and bay leaf to taste. Boil for another 40 minutes until done. Remove the meat and cut into pieces.
• Prepare the noodles. Beat the egg with salt, vodka and water, and then, adding flour, knead the dough. It should be quite elastic. It needs to be thoroughly rinsed and left to rest for half an hour, covered with a towel to prevent it from becoming windy. As mentioned, this recipe is unusual, and here's why. Roll out the dough into thin flat cakes according to the diameter of the frying pan and lightly dry them in a frying pan heated over low heat for literally half a minute on each side. Do not allow the plates to burn under any circumstances. Cut the dried tortillas into noodle ribbons. The indicated amount is enough for 3 preparations of chicken noodles with mushrooms according to this recipe. What is left should be left to dry on a clean towel and put into a fabric bag until the next preparation.
• In a frying pan in a mixture of vegetable and butter, fry onions and carrots, as well as chopped mushrooms.
• Pour noodles into the prepared boiling broth, and after 5 minutes add the frying, chicken pieces and spices. Wait until it boils and turn it off. Let the dish brew and serve. You can season with sour cream and herbs or sprinkle with Parmesan.

The recipe does not include potatoes, but you can add them if desired. Mushroom noodles made from dried mushrooms are prepared according to the same recipe. Just first you need to prepare the mushrooms by filling them with water for half an hour to swell. 30 g of dry raw materials is enough. Before frying, you need to squeeze them a little and cut them into pieces. Pour mushroom water into the broth to make the taste richer. Mushroom noodles made from dry mushrooms, the recipe for which is described above, will be just as tasty as those made from fresh ones.

Noodles with dried mushrooms

Dried mushrooms retain the aroma, nutritional value and taste of mushrooms and can be used to prepare various dishes, such as using mushrooms in mushroom noodles. The description is given below. In this case, forest mushrooms are used, but you can replace them with any other available mushrooms.

• Dried mushrooms – 40 g.
• Potatoes - 3-4 pcs.
• Water – 2 l.
• Carrots – 1 pc.
• Noodles – 100 g.
• Spices and olives - optional.

You can add not only noodles to this soup, but also any pasta, as well as cereals. To increase calorie content, it can be cooked in meat broth. This soup will be relevant in winter, summer, Lent, and holidays.

• Dried mushrooms must first be thoroughly washed to remove dust and dirt. Pour boiling water over it. Leave for a couple of hours so that the dried mushrooms swell and soften. Then cut into pieces of the desired size.
• Pour water into the pan, add mushrooms, pour out the water in which they were soaked. Boil. If foam rises, remove it. They will cook for about an hour until they are ready.
• Add potato cubes and cook over low heat.
• Chop the onion and carrot and fry in oil in a frying pan. Place in soup.
• Place noodles in the soup, boil for three minutes and turn off.
• For a piquant taste, you can put olives on plates.

This soup is good with sour cream, as are other mushroom dishes. You can also add crushed garlic and herbs.

Noodles as a second course

Noodles are tasty not only in soups, but also in main courses. If you cook them with different sauces, you can surprise your household with a new option every time. Noodles with mushrooms in creamy sauce are a homemade version of an Italian lunch.

• Noodles or any pasta – 400 g.
• Champignons or other mushrooms – 300 g.
• Cream – 1 tbsp.
• Onion – 1 pc.
• Oil
• Garlic – 3 cloves.

The preparation is simple, and the result is amazing.

• Heat oil in a frying pan. Ideally, you need to mix olive and sunflower. Lightly fry the peeled garlic cloves in it until the oil acquires its aroma. After frying, remove the cloves that have served their purpose and throw them away. Add chopped mushrooms to the oil and fry until the moisture evaporates. Then add the onion and continue cooking, pour in the cream and add spices. Leave on the fire for 10 minutes. This sauce should not be very thick. If necessary, can be diluted with water.
• Boil water, add salt and a couple of tablespoons of vegetable oil. Add noodles and cook until done. The inside of the noodles should be slightly damp, this is the so-called al dente state that Italians prefer. Drain the water and add butter.

Place noodles on a plate and pour hot sauce over them. Garnish with basil leaves and grated Parmesan. The Italian dish is ready.

Chef's Tips

Of course, the best option is homemade noodles. But if it is not possible to knead the dough and cut strips, then you can buy the finished product in the store. Nowadays the range of pasta products is amazing. Different manufacturers offer different types and forms of paste.

The dish belongs to Mediterranean cuisine, so its basis is Italian noodles made from durum wheat. Pasta like fettuccine or tagliatelle is suitable.

These noodles look like a flat ribbon up to a centimeter wide. It cooks quickly and absorbs sauces well. If you wish, if you have an hour to spare, you can make the pasta yourself.

To do this, sift 400 g of wheat flour into a deep bowl. Make a depression in the center of the slide. Pour in a mixture of 3 beaten eggs, 30 ml of water and a pinch of salt. Knead the dough well and then let it stand. To prevent it from drying out, cover the bowl with a towel or cling film.

After half an hour, roll out part of the dough very thin. Sprinkle the surface of the table with flour first. Cut the rolled out dough into strips 6–8 mm wide. Let the paste dry slightly. Do the same with the remaining dough.

Homemade noodles with mushrooms are prepared as follows:

1. Heat a frying pan over medium heat. Pour oil into it and throw in the herb sprigs.
2. Add chopped garlic to the sage and thyme.
3. Without soaking the mushrooms, finely chop them by hand or turn them into crumbs in a blender.
4. Stir the garlic from time to time so that it does not burn and spoil the taste of the entire dish.
5. Add mushrooms to the pan. After a minute, pour in the cream.
6. While the sauce is cooking, boil a saucepan of water for the pasta. Once boiling, add salt to the liquid and toss in the noodles. The pasta is cooked for about 5 minutes. You can more accurately determine when the noodles are ready only “by the tooth.”
7. When the mixture in the pan thickens, reduce the heat to low.
8. A minute before the pasta is ready, remove any sprigs from the sauce that have released their aroma.
9. Transfer the noodles to the pan and increase the heat. Toss pasta with sauce. If the dish turns out thick, you can add a couple of tablespoons of the water in which the noodles were cooked.

Ideally, the pasta in a dish should be al dente, that is, not overcooked, but retain its hardness. You can use any dried mushrooms. The original recipe called for truffles, but budget options are also suitable: boletus mushrooms, boletus mushrooms, champignons.

The optimal fat content of cream for such noodles is 10%. If necessary, this ingredient can be replaced with a mixture of milk and cream cheese - mascarpone, Philadelphia. Instead of fresh herbs, it is permissible to take dry ones. In this case, the sage and thyme should be finely chopped and kept in oil over low heat for the first minutes.

So, pasta goes perfectly with creamy sauce. Mushrooms, along with noodles, add richness to the dish, and herbs impart a wonderful aroma.

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