Step 1 out of 5
Rice noodles were wild to me. I decided to try to cook it. Visually it resembles a glass thread. And it is prepared differently from regular spaghetti. So, I had marinated milk mushrooms and fresh champignons. Milk mushrooms can be replaced with any other pickled wild mushroom. If you have dried mushrooms, you can take them. Heat vegetable oil in a frying pan.
Step 2 out of 5
Cut the onion into cubes.
Step 3 out of 5
Fry the onion in a frying pan. When it's browned, add the champignons to the pan. Fry the champignons until almost done, 10 minutes. You can add a little water if the liquid released from the mushrooms has already evaporated. Now add milk mushrooms (or your mushrooms). For those who use dried ones: they need to be washed and soaked in boiling water. Remove mushrooms from water. Squeeze. Add to the pan. Do not pour out the mushroom broth. In the process of preparing rice pasta, we will add regular boiled water. You can replace water with this decoction. When our mushrooms are cooked, pour cream into the pan. Cream added to hot butter should be at room temperature. If the cream is cold, it will certainly curdle and you will have your gravy interspersed with cottage cheese. Season the contents of the pan with salt and pepper to taste. You can add spices according to your taste and preferences.
Step 4 out of 5
Add dry rice noodles (pasta) to the pan. Cover the pan with a lid. The steam will soften them. Now try to mix without breaking. The rice pasta quickly becomes soft, but it will be ready in about 5 minutes. Cook it in the gravy while stirring. As the gravy cooks down, add water or mushroom broth. There should be enough water for the pasta to reach perfect condition.
Ready!
Check for salt and spices. The dish is ready. You can add a little butter for a delicate taste. Divide the dish among portioned plates. Add some greens and vegetables. You need to eat this beneficial dish with a fork. If necessary, help yourself with a spoon. The aroma is amazing. The dish is very tasty and tender. Rice noodles are only vaguely similar to spaghetti in appearance, but they taste completely different.
Fragrant, rich, incredibly tasty... Noodle soup with mushrooms is a wonderful dish. However, for some reason it is much less popular than its “big brother”, chicken noodles. Maybe because previously wild mushrooms could only be “obtained” during the season—picked or bought. There were also lucky ones who managed to dry the forest's bounty for the winter. They made the soup even more flavorful. The rest could only dream about this wonderful dish.
But now are completely different times! Mushrooms can be bought in the store in any season without any obstacles. Frozen, dry - take as much as you like! And champignons are generally sold all year round. Of course, the soup turns out to be less aromatic, but still very tasty. So let's change our habits and cook this wonderful first course more often!
Mushroom broth
First we will learn how to cook the broth for this soup. For it, you can take any mushrooms you find - fresh wild mushrooms, frozen, dried. Or store-bought champignons and oyster mushrooms.
We will need:
Prepare the broth:
- We will sort out the fresh mushrooms, peel them (if necessary), and wash them. Dry ones - rinse thoroughly with warm water, and then soak in cold water for 2-2.5 hours. You can, in fact, not soak it, but rinse it and cook it right away. Then the broth preparation time will be the same 2-2.5 hours.
- Pour cold water over the mushrooms. Dried - with the liquid in which they were soaked. Bring to a boil, add onion, carrots, parsley. Vegetables can be chopped coarsely or finely or added whole.
- After boiling, we will cook the broth from fresh/frozen/pre-soaked dry mushrooms for 30-40 minutes, from champignons and oyster mushrooms - 15-20 minutes.
- Let it brew and strain. Cut the mushrooms into pieces and set aside until you prepare the soup. Throw away the vegetables and roots.
Mushroom broth is usually not salted when cooking. Salt is added already when preparing dishes from it. From this amount of products you will get about 3 liters of broth.
Cooking homemade noodles
You can use store-bought pasta. But many people love this soup with homemade noodles. Let's cook it.
We will need:
Cooking noodles:
- Break the egg into a bowl, add salt and water. Let's beat everything well.
- We will gradually add the sifted flour, constantly stirring the dough.
- Knead the mass thoroughly. The dough should be quite plastic and soft. You shouldn’t make it steep - your hands will literally be taken away while rolling out.
- Cover the dough with a bowl or cling film. Let it sit for 20-25 minutes.
- Let's take a frying pan. Divide the dough into several small parts. We will roll out these parts as thinly as possible, focusing on the diameter of the frying pan.
- Now let's dry the noodles. This is necessary so that it does not become limp in the broth. In addition, this procedure allows you to solve the problem of flour “peeling off” from the noodles during cooking. Heat the frying pan over low heat (no oil!), place circles of dough on it and dry for about half a minute on each side.
- If there is any excess flour left on the dough, shake it off. Cut each circle into three parts. Place all the resulting pieces of dough on top of each other and cut them crosswise as thinly as possible.
This amount of noodles is a lot for one soup. Therefore, we will set aside as much as we need and place the rest on a tray and air dry for several hours. Then these noodles can be put in a jar or thin linen bag and used next time.
Cooking soup
Noodle soup with mushrooms is usually cooked without potatoes. But if suddenly you can’t imagine first courses without this vegetable, add 2-3 potatoes, cut into cubes. They must be placed in the boiling broth before the remaining ingredients. Let it cook for 5-7 minutes, then we will add the rest of the ingredients in the order indicated in the recipe.
For our recipe we will need:
From this amount of products you will get 10-12 servings of soup. Cooking time – 20-25 minutes.
Cook mushroom noodle soup:
- Bring the broth to a boil. Let's add some salt. At this time, finely chop the onion and carrots and lightly fry them in oil.
- Place the sautéed vegetables and noodles into the boiling broth. We will cook for 7-10 minutes.
- 1-2 minutes before the end of cooking, add the chopped mushrooms from the broth.
Let's serve the soup with herbs and, if you like, sour cream.
We hope that you will like our recipe. Bon appetit! We wish you to pamper your family with this wonderful soup more often.
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Fragrant and satisfying noodles with porcini mushrooms will give you a boost of energy for the whole day after lunch. This dish can be prepared using various recipes, many of which are suggested on the next page. Homemade noodles with porcini mushrooms can be a complete meal, or it can be an option for soup or a main course.
The material describes how to cook noodles with porcini mushrooms correctly, without ending up with an incomprehensible mess. There are many suggested ways to cook tasty noodles with porcini mushrooms yourself in your kitchen. Learn new interpretations of old forgotten recipes. Experiment and delight your household with delicious and nutritious dishes.
The ingredients for making noodle soup with dried porcini mushrooms are the following products:
- 300 g homemade noodles
- 2 carrots
- 1 onion
- 30 g butter
- 5–6 porcini mushrooms (dried)
- 2 liters of water
- 1 bunch of dill or parsley
For the noodles:
- 200 g flour
- 1/2 cup water
- 3 eggs
According to the recipe for noodles with dried porcini mushrooms, first prepare the dough, for this, pour the flour onto the table in a heap, make a hole on top, pour in eggs, mashed with salt, water and knead a stiff dough.
Let the dough stand and roll it out very thinly (like paper) with a rolling pin.
When rolling, dust the dough with flour.
Cut the dough into ribbons 5–6 cm wide and fold the ribbons one on top of the other, sprinkling with flour.
Chop the noodles, cutting the ribbons crosswise as finely as possible.
Shake the noodles on the table so that each noodle is separated from the other, and let dry.
After this, the noodles are ready to season the soup with.
When the mushrooms have softened, remove them with a slotted spoon, cool, finely chop and add back to the strained broth.
Chop the carrots and onions and fry them in butter, add them along with the noodles to a pan with boiling mushroom broth and cook until tender.
Place chopped dill or parsley into plates.
Rice noodles with porcini mushrooms
Products:
- 225 g rice noodles (rice sticks)
- 2 tbsp. spoons of vegetable oil
- 1 clove garlic, finely chopped
- 2 cm ginger root, chopped
- 4 shallots, finely chopped
- 70 g porcini mushrooms, chopped
- 100g firm tofu, cut into 1.5cm cubes
- 2 tbsp. tablespoons light soy sauce
- 1 tbsp. spoon of rice wine
- 1 tbsp. spoon of Thai fish sauce
- 1 tbsp. spoon of peanut butter
- 1 tbsp. spoon of chili sauce
- 2 tbsp. tablespoons dried peanuts, chopped
- chopped basil leaves (for garnish)
Soak the rice noodles in water for 15 minutes (or according to package instructions). Heat oil in a large frying pan (or wok). Fry the garlic, ginger and shallots for 1-2 minutes until light brown. Add mushrooms and fry them for 2-3 minutes. After this, put the tofu in a frying pan and fry it until a brown crust forms. Mix soy sauce, rice wine, fish sauce, peanut oil and chili sauce. Pour the dressing into the pan. Put the noodles there and mix them with the sauce. Serve the dish hot, sprinkled with nuts and chopped basil.
Lapshevnik with porcini mushrooms
Noodles:
- 300 g flour
- 2 eggs
- 2 tbsp. l. water
Ground meat:
- 100 g dried white mushrooms
- 2 onions
- 6 tbsp. l. butter
- 2 tbsp. l. tomato puree
- 4 tbsp. l. grated cheese
Knead a stiff dough from flour, eggs, water and salt, let it rest for 20 minutes and roll out very thinly with a rolling pin. Let the dough dry, chop finely, dry well, spreading it on a towel. Boil the noodles in salted water, drain in a colander and rinse with cold water. Boil the soaked mushrooms, rinse and chop. Chop the onion and fry in butter, then add mushrooms, tomato puree, salt and pour in a little meat broth. Cover the dish with a lid and simmer the contents for 5-6 minutes. Place the noodles on the bottom of a greased form, sprinkle with oil, sprinkle with cheese, put mushrooms, top with another layer of noodles, sprinkle with oil again, sprinkle with cheese and lightly bake in the oven. Serve in the same form.
Noodles with porcini mushrooms and cheese
What you will need:
- 300 g homemade noodles
- 6 dried porcini mushrooms
- 2 onions
- 100 g cheese
- 4 glasses of water
- 5 tbsp. l. vegetable oil
- ½ bunch of greens
Wash the mushrooms, soak for 2 hours and boil in the same water. Drain in a colander, cool, cut into strips. Finely chop the onion, sauté in vegetable oil, add mushrooms, fry until golden brown. Add water to the mushroom broth (to make 1 liter of liquid), salt, bring to a boil and boil the noodles. Drain in a colander.
Mix noodles with mushrooms and onions, sprinkle with grated cheese and chopped herbs.
Noodle pudding with canned porcini mushrooms
Ingredients:
- 2 cups canned porcini mushrooms
- 400 g flour
- 6–8 tbsp. spoons of water
- 3 eggs
- 3 tbsp. spoons of vegetable oil
- vegetable oil for greasing the mold
- 1 tbsp. spoon breadcrumbs
Sift the flour onto a board, beat the eggs into it, add salt, water, and knead into a stiff dough. Divide the dough into several parts, roll out thinly, dry, then cut each part in half, sprinkle with flour, roll into a tube, slide to the edge of the board and cut the noodles with a sharp knife. Spread the noodles on a board to dry. Boil water in a large low saucepan, add salt, add noodles, stir and cook, covering the pan with a lid. When the noodles are cooked, place them in a sieve, pour hot water over them, let the water drain, and place them on a dish. Lightly simmer the mushrooms, cut into slices, in vegetable oil. Grease the mold with vegetable oil, sprinkle with breadcrumbs and place noodles and mushrooms in alternating layers. The first and last layer must be noodles. Bake the pudding in a low oven until it is lightly browned. Cool the finished pudding, tip it onto a dish and serve with tomato sauce.
Recipe for noodle soup with fresh porcini mushrooms
The ingredients for preparing noodles with fresh porcini mushrooms are the following products:
- 1 liter of meat broth
- 400 g fresh white mushrooms
- 1 cup flour (for noodles)
- 1 egg
- 1/4 cup water
- 2 tbsp. spoons of ghee
According to the recipe for making noodle soup with porcini mushrooms, you must first cook the meat broth. Rinse the mushrooms thoroughly in running water, chop finely, place in a small saucepan, add melted butter and simmer over low heat. While the mushrooms are stewing, prepare the noodles: pour the flour onto a board, make a hole in it, pour in the egg, then water and knead into a stiff dough. Roll it out with a rolling pin into a thin layer, dry it a little and cut into strips.
Next, according to the recipe for making noodle soup with fresh porcini mushrooms, put the prepared boletus mushrooms in a saucepan, pour in the broth, put on the fire and, when it boils, pour in the cooked noodles. Cook noodle soup with fresh porcini mushrooms over low heat.
To prevent the broth from becoming cloudy, you can boil the noodles separately.
Noodles with porcini mushrooms
Ingredients:
- 400 g meat broth
- 110 g porcini mushrooms
- 80 g flour
- 1 egg
- 20 g water
- 20 g ghee
Boil meat broth. Rinse the mushrooms thoroughly in running water, chop finely, place in a small saucepan, add melted butter and simmer over low heat. While the mushrooms are stewing, prepare the noodles: pour the flour onto a board, make a hole in it, pour in the egg, then water and knead into a stiff dough. Roll it out with a rolling pin into a thin layer, dry it a little and cut into strips. Put the prepared mushrooms into the pan, pour in the broth, put on the fire and, when it boils, add the cooked noodles. Cook over low heat. To prevent the broth from becoming cloudy, you can boil the noodles separately.
Mushroom noodles with porcini mushrooms
Boil the dried mushrooms, remove from the broth and cut into strips. Finely chop the onion and fry in oil until golden brown. Add fried onions and noodles to the boiling mushroom broth, add salt and pepper to taste, and cook until the noodles are done.
Before serving mushroom noodles with porcini mushrooms, add boiled boletus and parsley.
Compound:
- dried porcini mushrooms – 50 g
- onion – 1 pc.
- butter – 50 g
- noodles – 100 g
- parsley
- pepper
Mushroom noodles: recipe No. 2
Look in the recipe with photos to see how noodles with porcini mushrooms, potatoes and herbs are prepared.
Ingredients:
- 1 1/2 cups noodles
- 12 pcs. potatoes
- 50 g dried porcini mushrooms
- 2 carrots
- 1 parsley root
- 1 celery root
- 1 leek
- 3 onions
- bunch of greenery
- 5 allspice peas
- 1 – 2 bay leaves
- butter
- parsley
- dill
Boil broth with roots and a bunch of herbs, strain, boil, add noodles, boil, add salt. Add ground black pepper, separately boiled potatoes, separately boiled finely chopped mushrooms, butter, herbs, add mushroom broth to taste, and serve.
Noodles with porcini mushrooms
Ingredients:
- 40 g dried white mushrooms
- 1 carrot
- 30 g parsley roots
- 1 onion
- 60 g leeks
- 30 g butter
- 30 g greens
- 2.5 l broth
Cut the roots and onions into strips, saute with fat skimmed from the broth or with butter. Prepare homemade noodles, dry them and sift them through a sieve. Put the roots into the boiling broth, and after the broth boils again, add the noodles. To maintain the transparency of the soup, first immerse the noodles in hot water for 1 minute, place on a sieve and, when the water has drained, transfer to the broth. Cook the noodles in the broth for 15–20 minutes. Chop the cooked mushrooms and add them to the soup when adding the noodles.
Soup with porcini mushrooms and homemade noodles
Ingredients:
- 1 liter of broth (meat or chicken) or mushroom broth
- 1 small onion
- 1 parsley or celery root
- 150 g fresh porcini mushrooms
- noodles
For the noodles:
- 160 g flour
- 1 teaspoon melted butter
- 2–3 tbsp. spoons of water
Knead the flour with other products until a viscous dough is formed, then roll it out in a thin layer on a board and cut into strips. The dough is easier to cut if it is allowed to dry slightly while rolled out. Place the chopped noodles in boiling salted water and cook until they float to the surface. If you do not need to cook all the noodles at once, then the rest should be dried. In this form it is well preserved. Place the roots and mushrooms cut into strips, cut in half or into four parts, into the boiling broth and cook until tender. Add separately boiled noodles to the finished soup.
Noodles with porcini mushrooms in creamy sauce
To prepare noodles with porcini mushrooms in creamy sauce, you need the following ingredients:
- Medium size chicken – 1 carcass
- Homemade noodles – 200 g
- Dried mushrooms – 5–6 pieces
- Butter – 50 g
- Chicken eggs – 2 pieces
- Flour – 1 tablespoon
- Sour cream – 1 glass
- Carrots – 1 piece
- Parsley root – 1 piece
- Salt and ground black pepper to taste
Boil the noodles in salted water and drain in a colander. Pour 2 cups of water over the mushrooms and boil (do not throw away the broth). Chop the boiled mushrooms, set aside 2 tablespoons for the sauce, and mix the rest with noodles, hard-boiled chopped eggs, butter, salt and pepper.
Stuff the prepared chicken with noodles and mushrooms and sew up the belly with thread. Place the carcass in a saucepan, pour in the broth obtained from cooking mushrooms, put chopped roots in it and simmer the duck until cooked. To prepare the sauce, saute the flour in a frying pan, pour in the broth in which the chicken was stewed, and mix well. Add chopped mushrooms, set aside for the sauce, sour cream, bring the mixture to a boil and remove from heat. Remove the threads from the finished chicken, free it from the minced meat, and place it on a dish. Spread the minced meat around. Pour the prepared sauce over the dish.
Mushroom noodles on site
Mushroom noodle soup, as well as many other pasta products, can be used to prepare many delicious dishes. Especially if you are not too lazy to do it. Today I had a huge urge to make mushroom noodles. Just after yesterday's labors, we had homemade noodles left in the kitchen, which will become the basis of our mushroom dish. But to prepare this dish, you can use store-bought noodles (noodles are also suitable). Although, of course, there is nothing better and tastier than noodles prepared with your own hands.
Mushroom noodles on site So, let's get started, otherwise our mouths are already running.
Ingredients for 2 servings of mushroom noodles per website vegetable oil
champignons – 250 g.
bulb
noodles – 200 g.
Cooking mushroom soup with homemade noodles according to photo recipe:
Cut the well-washed mushrooms into thin slices, finely chop the onion and put everything together in a frying pan, adding vegetable oil.
Mushroom noodles on site 
Mushroom noodles on site After ten minutes of frying, add finely grated carrots to the frying pan and continue the frying process for another 7 minutes.
Mushroom noodles on site 
Mushroom noodles on site While the food is frying, pour about a liter of water into the pan and boil. Then we put the whole “fry” in boiling water and cook for 5 minutes, after which we lower the noodles into the mushroom broth.
Mushroom noodles Go to website 
Mushroom noodles for mushroom soup on site A few more minutes (the time depends on the speed of cooking the noodles - my noodles cook for 5 minutes) and the mushroom noodles with the luxurious aroma and taste of champignons are ready.
Mushroom noodles on site
Of course, not only champignons can be used for this dish; any mushrooms will do (honey mushrooms, oyster mushrooms, chanterelles...)
Bon appetit!
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.
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