Fragrant and nourishing noodles with porcini mushrooms will give a charge cheerfulness for the whole day after dinner. This dish can cook according to various recipes, many of which are offered on page further. Homemade noodles with porcini mushrooms can be a full meal, and may be a variant of soup or second course.
About how to cook noodles with porcini mushrooms correctly, do not having received in the end an incomprehensible mess, is told in the material. Numerous ways to cook noodles with porcini mushrooms deliciously in their own kitchen. Find out new interpretations of old forgotten recipes. Experiment and please your household with exquisite and nutritious dishes.
Recipe for Chicken Noodle Soup with Dried Porcini Mushrooms
Ingredients for Making Dried Noodle Soup porcini mushrooms are the following products:
- 300 g homemade noodles
- 2 carrots
- 1 onion
- 30 g butter
- 5–6 ceps (dried)
- 2 l of water
- 1 bunch of dill or parsley
- 200 g flour
- 1/2 cup water
- 3 eggs
According to the recipe, noodles with dried porcini mushrooms are first cooked dough, pour flour onto the table for this purpose, make a hole on top, pour eggs, crushed with salt, water and knead cool dough.
Let the dough stand and roll it very thinly (like paper) rolling pin.
When rolling, pollinate the dough with flour.
Cut the dough into ribbons 5-6 cm wide and fold the ribbons one on another, pouring flour.
Chop the noodles by cutting the tapes across as finely as possible.
Shake the noodles on the table so that each noodle is separated from another, and let dry.
After that, the noodles are ready to season the soup.
Further, according to the recipe for chicken noodles with porcini mushrooms, you need good rinse the dried mushrooms, put them in a pan, pour water and to cook.
When the mushrooms soften, remove them with a slotted spoon, cool, finely chop and pour again into strained broth.
Chop the carrots and onions and fry in butter, together with noodles add to a pan with boiling mushroom broth and cook until readiness.
Put chopped dill or parsley in the plates.
Rice noodles with porcini mushrooms
- 225 g rice noodles (rice sticks)
- 2 tbsp. tablespoons of vegetable oil
- 1 clove garlic, finely chopped
- 2 cm chopped ginger root
- 4 shallots, finely chopped
- 70 g shredded porcini mushrooms
- 100 g thick tofu, diced into 1.5 cm cubes
- 2 tbsp. tablespoons light soy sauce
- 1 tbsp. spoon of rice wine
- 1 tbsp. spoon of thai fish sauce
- 1 tbsp. a spoonful of peanut butter
- 1 tbsp. chilli sauce spoon
- 2 tbsp. tablespoons dried peanuts, chopped
- shredded basil leaves (for decoration)
Soak rice noodles in water for 15 minutes (or following instructions on the package). Heat the oil in a large frying pan (or in a wok). Fry garlic, ginger and shallots on it for 1-2 minutes – until light brown color. Add mushrooms and fry them for 2-3 minutes. After that, put the tofu in the pan and fry it until it forms brown crust. Mix soy sauce, rice wine, fish sauce, peanut butter and chili sauce. Pour the dressing into the pan. Same way put the noodles and mix it with the sauce. Serve the dish hot sprinkled with nuts and chopped basil.
Лапшевник с белыми грибами Лапша:
- 300 g flour
- 2 eggs
- 2 tbsp. l water
- 100 g dried porcini mushrooms
- 2 onions
- 6 tbsp. l butter
- 2 tbsp. l mashed tomato
- 4 tbsp. l grated cheese
Knead dough from flour, eggs, water and salt, give 20 minutes and roll out very thinly with a rolling pin. Give the test dry, chop finely, dry well, spread out on a towel. Boil the noodles in salted water, put in a colander and rinse cold water. Boil the soaked mushrooms, rinse and chop. Chop onions and fry in butter, then add to it mushrooms, tomato puree, salt and pour a little meat broth. Cover the dish and simmer the contents for 5–6 minutes. Put the noodles on the bottom of a greased form, sprinkle with oil, sprinkle with cheese, put mushrooms, on top – another layer of noodles, again Sprinkle with butter, sprinkle with cheese and lightly bake in the oven. Serve in the same form.
Лапша с белыми грибами и сыром Что понадобится:
- 300 g homemade noodles
- 6 dried porcini mushrooms
- 2 onions
- 100 g cheese
- 4 cups of water
- 5 tbsp. l vegetable oil
- ½ bunch of greens
Rinse the mushrooms, soak for 2 hours and boil in the same water. Discard in a colander, cool, cut into strips. Onion finely chop, passer in vegetable oil, add mushrooms, fry until golden brown. Add water to the mushroom broth (to get 1 liter of liquid), salt, bring to a boil and boil noodles. Throw it in a colander.
Mix the noodles with mushrooms and onions, sprinkle with grated cheese and chopped herbs.
Canned White Noodle Pudding грибами Ingredients:
- 2 cups canned porcini mushrooms
- 400 g flour
- 6–8 Art. tablespoons of water
- 3 eggs
- 3 tbsp. tablespoons of vegetable oil
- cooking oil for mold lubrication
- 1 tbsp. a spoon for breadcrumbs
Sift flour on a board, beat eggs into it, add salt, water, knead cool dough. Divide the dough into several parts, finely roll, dry, then cut each part in half, sprinkle with flour, roll up the tube, slide to the edge of the board and chop noodles with a sharp knife. Spread the noodles on the board to dry. Boil water in a large low saucepan, salt, add noodles, mix and cook, covering the pan with a lid. When the noodles are cooked, put it on a sieve, pour hot water on it and let it drain put on a dish. Sliced mushrooms into small slices vegetable oil. Grease the form with vegetable oil, sprinkle breadcrumbs and put in it alternating layers of noodles and mushrooms. The first and last layer must certainly be noodles. Bake pudding in a non-hot oven until it is browned. Cool ready-made pudding, knock it over into a dish and serve with tomato sauce.
Recipe for noodle soup with porcini fresh mushrooms
Fresh White Noodle Ingredients 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. tablespoons ghee
According to the recipe for cooking noodle soup with porcini mushrooms you need first cook the meat broth. Rinse mushrooms thoroughly in running water, finely chop, put in a small saucepan, add ghee and simmer over low heat. While the mushrooms are being stewed, prepare noodles: pour flour on a board, make a hole in it, pour the egg there, then water and knead the steep dough. Roll it out with a rolling pin into a thin layer, dry a little and cut into strips.
Next on the recipe for making noodle soup with fresh white mushrooms in the pan put the finished mushrooms, pour the broth, put on the fire and, when it boils, fill the cooked noodles. Boil noodle soup with fresh white porcini mushrooms over low heat.
So that the broth does not cloud, the noodles can be boiled separately.
Лапша с белыми грибами Ingredients:
- 400 g meat broth
- 110 g porcini mushrooms
- 80 g flour
- 1 egg
- 20 g of water
- 20 g ghee
Cook the meat broth. Rinse mushrooms thoroughly in running water, finely chop, put in a small saucepan, add ghee and simmer over low heat. While the mushrooms are being stewed, prepare noodles: pour flour on a board, make a hole in it, pour the egg there, then water and knead the steep dough. Roll it out with a rolling pin into a thin layer, dry a little and cut into strips. IN put ready mushrooms in a saucepan, pour broth, put on fire and, when it boils, cover the cooked noodles. Cook on low heat. To prevent the broth clouding, you can boil the noodles separately.
Mushroom noodles with porcini mushrooms
Boil the dried mushrooms, remove from the broth and chop straws. Finely chop the onion and fry in oil until golden crusts. Put fried onion, noodles in boiling mushroom broth, salt and pepper to taste, cook until ready noodles.
Before serving mushroom noodles with porcini mushrooms add boiled mushrooms and parsley.
- dried porcini mushrooms – 50 g
- onion – 1 pc.
- oil – 50 g
- noodles – 100 g
Mushroom noodles: recipe number 2
Look in the recipe with a photo how to cook noodles with white mushrooms, potatoes and herbs.
- 1 1/2 cups noodles
- 12 pcs potato
- 50 g dried porcini mushrooms
- 2 carrots
- 1 parsley root
- 1 celery root
- 1 leek
- 3 onions
- a bunch of greenery
- 5 peas of allspice
- 1 – 2 bay leaves
Boil the broth with roots and a bunch of greens, strain, boil, add noodles, boil, salt. Put ground black pepper, separately boiled potatoes, separately boiled finely chopped mushrooms, oil, herbs, add mushroom to taste decoction, serve.
Лапша с белыми грибами Ингредиенты:
- 40 g dried porcini mushrooms
- 1 carrot
- 30 g parsley roots
- 1 onion
- 60 g leek
- 30 g butter
- 30 g of greens
- 2.5 l of broth
Cut the roots and onions into strips, sauté with the fat removed from broth, or with butter. Make homemade noodles dry it and sift through a sieve. Put in boiling broth roots, and after the broth boils again – noodles. For To preserve the transparency of the noodle soup, first lower it for 1 minute in put hot water on a sieve and, when the water drains, transfer to bouillon. Boil the noodles in the broth for 15–20 minutes. Welded chop mushrooms, put in soup when laying noodles.
Porcini mushroom soup with homemade noodles Ингредиенты:
- 1 liter of broth (meat or chicken) or mushroom broth
- 1 small onion
- 1 parsley or celery root
- 150 g of fresh porcini mushrooms
- 160 g flour
- 1 teaspoon melted butter
- 2-3 tbsp. tablespoons of water
Knead flour with other products until a viscous dough is formed, then roll it onto the board with a racing layer and cut into strips. Dough it is easier to cut if it is allowed to dry slightly in unrolled form. Dip the chopped noodles in boiling salted water and cook until until it floats to the surface. If not required cook all the noodles at once, then the rest should be dried. IN in this form, it is well preserved. Lower in boiling broth Striped roots and mushrooms, cut in half or into four parts, cook until cooked. To the finished soup add separately boiled noodles.
Noodles with porcini mushrooms in a creamy sauce
To cook noodles with porcini mushrooms in cream sauce, the following ingredients are needed:
- Medium 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 cup
- Carrots – 1 piece
- Parsley root – 1 piece
- Salt and ground black pepper to taste
Cook the noodles in salted water and put it in a colander. Mushrooms pour 2 cups of water and boil (do not pour the broth). Grind boiled mushrooms, 2 tablespoons set aside for sauce, and mix the rest with noodles, hard-boiled chopped eggs, butter, salt and pepper.
Stuff the prepared chicken with noodles with mushrooms and sew abdomen with thread. Place the carcass in the pan, pour the decoction received when cooking mushrooms, put chopped roots in it and stew duck to readiness. To prepare the sauce, passer on in a pan of flour, pour in it a decoction in which the chicken was stewed, mix well. Add chopped mushrooms, set aside for the sauce, sour cream, bring the mass to a boil and remove from heat. Made chicken remove the thread, free it from minced meat, put it on a dish. Minced meat spread out around. Pour the cooked sauce over the dish.