Delicious first course: mushroom noodles. How to cook mushroom noodles

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Many people called "mushroom noodles" suspect boring pasta with a meager amount of mushrooms and are not even going to cook it. Meanwhile, this is the name of a fragrant, rich and very tasty soup, in which mushrooms are included in large quantities. There are a lot of recipes for its preparation - from the simplest to the most intricate, from the familiar to the exotic. Even an esthete and a gourmet will surely find mushroom noodle soup among this abundance, which will fully satisfy his needs. Or you can develop your own recipe if you can harmoniously supplement the basic one with unexpected (but matching!) 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 variety of products. But if you want to make rustic soup, it's better to go for them.on your own, since cooking mushroom noodles is tastier with its home-made variety. What's more, it's fairly easy to do. A glass and a half of flour is sifted onto a board, a crater is made in the hill. Two tablespoons of oil are well beaten with a triple volume of slightly warmed water, s alted and poured into the recess in parts. The dough is kneaded with the constant addition of flour (it will go about the same amount as it was originally taken). The dough should be extremely steep so that it is difficult to roll. It is rolled into the thinnest layer, cut into very narrow stripes. They are sprinkled with flour so that they do not stick together, stacked and cut into dimensional, short pieces. After drying, they can be stored in a bag in the freezer indefinitely. Mushroom soup with noodles that you cook yourself will be much tastier than bought.

Just two ingredients

Even without using a long list of ingredients, you get amazing mushroom noodles. True, mushrooms are most suitable for this purpose. For a couple of liters of water, they need to take at least a third of a kilogram, and preferably more. A steep, rich broth is boiled from the mushrooms, they are removed, and noodles (about a glass) are put in their place. After boiling, the soup is s alted and seasoned with melted butter; mushrooms are cut (the size of the pieces depends on your tastes) and returned to their place. Ready mushroom noodles are poured into plates - it's served to eat! For flavor, you can sprinkle your portion with fresh herbs, and for expansiontaste range - put a spoonful of sour cream.

Tomato-mushroom soup

Those who wish can complicate the previous recipe, bringing it closer in composition to more familiar soups. From a pound of any mushrooms, a rich broth is again made; until it reaches the condition, a roast is prepared from chopped smaller onions and a small grated carrot. When you achieve the desired shade, add mashed tomato, previously freed from the skin, and simmer a little under the lid. When mushroom noodles from fresh mushrooms are almost ready, frying is introduced into it, and a couple of minutes before readiness - bay leaf and greens. Potatoes can also be used in this recipe, although many cooks believe that they kill the unique mushroom flavors and flavors.

Chinese mushroom noodles

Chinese cuisine has been a success in recent decades. Many housewives often and willingly use her recipes in everyday life. Surely they will also like mushroom noodles cooked according to the culinary canons of the Middle Kingdom. For the dish, strong chicken broth is pre-boiled and filtered. It will take about one and a half liters. When it is ready, garlic is rubbed into it (3-4 cloves) and a small ginger root crumbles finely. With such additions, the broth boils quietly for about a quarter of an hour. Rice thin noodles and plates of half a kilogram of champignons are boiled separately. Hot broth is paired with both, plus a tablespoon each of soy sauce, lemon juice, and sesame oil. Asgreen seasoning is chopped cilantro.

Fish soup with mushrooms

Mushroom noodles based on… canned mackerel are very interesting. A jar of fish in its own juice or in oil is kneaded with a fork, poured with water with the addition of s alt, laurel and pepper and slowly boiled for about ten minutes. The chopped onion is sautéed to a blush, forest mushrooms are fried in parallel (honey mushrooms are considered the best, but any others will do). At the same time, the following are introduced into the broth: frying, fresh carrots cut into strips, 3-4 potatoes in cubes, and after the next boil, mushrooms. The soup should boil again; noodles are added last. It will also be cooked - you can call to the table. Just do not forget to sprinkle the first greens in the plates. 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.