How to cook homemade noodles with porcini mushrooms

Fragrant and nourishing noodles with porcini mushrooms will give a boost of energy for the whole day after dinner. This dish can be prepared according to various recipes, many of which are offered on the page below. Homemade noodles with porcini mushrooms can be a full meal, or it can be a variant of soup or a second course.

About how to cook noodles with porcini mushrooms correctly, without receiving an incomprehensible mess in the end result, is described in the material. Many methods have been proposed on how to cook noodles with porcini mushrooms deliciously in their own kitchen. Learn new interpretations of old forgotten recipes. Experiment and delight your household with delicious and nutritious dishes.

Recipe for Chicken Noodle Soup with Dried Porcini Mushrooms

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 ceps (dried)
• 2 l of water
• 1 bunch of dill or parsley
• salt

For noodles:

• 200 g flour
• 1/2 cup water
• 3 eggs
• salt

Rice noodles with porcini mushrooms

Products:

• 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 the rice noodles in water for 15 minutes (or following the 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. Add mushrooms and fry them for 2-3 minutes. After that, put the tofu in the pan and fry it until a brown crust forms. Combine soy sauce, rice wine, fish sauce, peanut butter and chili sauce.Pour the dressing into the pan. Put the noodles there and mix it with the sauce. Serve the dish hot, sprinkled with nuts and chopped basil.

White Mushroom Noodles

Noodles:

• 300 g flour
• 2 eggs
• 2 tbsp. l water
• salt

Minced meat:

• 100 g dried porcini mushrooms
• 2 onions
• 6 tbsp. l butter
• 2 tbsp. l mashed tomato
• 4 tbsp. l grated cheese
• salt

Knead steep dough from flour, eggs, water and salt, let it stand for 20 minutes and roll it very thinly with a rolling pin. Allow the dough to dry, chop finely, dry well, spread out on a towel. Boil the noodles in salted water, put in a colander and rinse with cold water. Boil the soaked mushrooms, rinse and chop. Chop onions and fry in butter, then add mushrooms, tomato puree, salt and pour a little meat broth. Cover the dish and simmer the contents for 5–6 minutes. Put the noodles at 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 is needed:

• 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 greenery
• salt

Rinse the mushrooms, soak for 2 hours and boil in the same water. Discard in a colander, cool, cut into strips. Finely chop the onion, spasser 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. Throw it in a colander.

Mix the noodles with mushrooms and onions, sprinkle with grated cheese and chopped herbs.

Canned Mushroom Noodle Pudding

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
• salt

Sift flour on a board, beat eggs into it, add salt, water, knead a cool dough. Divide the dough into several parts, roll it out thinly, dry it, then cut each part in half, sprinkle with flour, curl up with a tube, slide it to the edge of the board and cut the noodles with a sharp knife. Spread the noodles on the board to dry. Boil water in a large low saucepan, add 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 it on a dish. Quench the sliced ​​mushrooms in vegetable oil. Lubricate the form with vegetable oil, sprinkle with breadcrumbs and put noodles and mushrooms in alternating layers. The first and last layer must certainly be noodles. Bake the pudding in a non-hot oven until it is lightly browned. Cool the ready-made pudding, knock it over into a dish and serve with tomato sauce.

Fresh Mushroom Noodle Soup Recipe

The ingredients for cooking noodles with porcini fresh 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
• salt

According to the recipe for cooking noodle soup with porcini mushrooms, you must 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 stewing mushrooms, cook the noodles: pour the flour onto the board, make a hole in it, pour the egg there, then water and knead the dough. Roll it with a rolling pin into a thin layer, dry it a little and cut into strips.

Further, according to the recipe for cooking noodle soup with white fresh mushrooms, put the finished mushrooms in a pan, pour the broth, put on the fire and, when it boils, pour 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.

Porcini noodles

Ingredients:

• 400 g meat broth
• 110 g of porcini mushrooms
• 80 g flour
• 1 egg
• 20 g of water
• 20 g ghee
• salt

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 stewing mushrooms, cook the noodles: pour the flour onto the board, make a hole in it, pour the egg there, then water and knead the dough. Roll it with a rolling pin into a thin layer, dry it a little and cut into strips. Put the prepared mushrooms in the pan, pour the broth, put on the fire and, when it boils, pour the cooked noodles. Cook over low heat. So that the broth does not cloud, the noodles can be boiled separately.

Mushroom noodles with porcini mushrooms

Boil dried mushrooms, remove from broth and cut into strips. Finely chop the onion and fry in oil until golden brown. In a boiling mushroom broth, put the fried onions, noodles, salt and pepper to taste, cook until the noodles are ready.

Before serving mushroom noodles with porcini mushrooms add boiled mushrooms and parsley.

Structure:

• dried porcini mushrooms - 50 g
• onion - 1 pc.
• oil - 50 g
• noodles - 100 g
• parsley
• salt
• pepper

Mushroom noodles: recipe number 2

Look in the recipe with a photo of how to cook noodles with porcini mushrooms, potatoes and herbs.

Ingredients:

• 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
• butter
• parsley
• dill

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 to the taste of mushroom broth, serve.

Porcini noodles

Ingredients:

• 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 the broth, or with butter. Cook homemade noodles, dry them and sift through a sieve. Put the roots in the boiling broth, and after the broth boils again - noodles. To maintain the transparency of the soup, first lower the noodles for 1 minute in hot water, place on a sieve and, when the water drains, transfer to broth. Cook the noodles in the broth for 15–20 minutes. Chop the cooked mushrooms, put in the soup when laying the noodles.

White mushroom soup with homemade noodles

Ingredients:

• 1 liter of broth (meat or chicken) or mushroom broth
• 1 small onion
• 1 parsley or celery root
• 150 g of fresh porcini mushrooms
• noodles

For noodles:

• 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 ragged layer and cut into strips. The dough is easier to cut if it is allowed to dry slightly when rolled out. Dip the chopped noodles in boiling salted water and cook until it floats 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. In a boiling broth, dip the roots and mushrooms, cut into strips, cut in half or in four parts, cook until tender. Add the boiled noodles to the finished soup.

Noodles with porcini mushrooms in a creamy sauce

In order to cook noodles with porcini mushrooms in a creamy 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. Pour mushrooms with 2 glasses of water and boil (do not pour the broth). Grind 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 with mushrooms and sew the abdomen with thread.Place the carcass in a pan, pour the broth obtained by cooking mushrooms, put chopped roots in it and stew the duck until cooked. To prepare the sauce, spasser the flour in a pan, pour the broth in which the chicken was stewed into it, mix well. Add chopped mushrooms, set aside for sauce, sour cream, bring the mass to a boil and remove from heat. Remove the threads from the finished chicken, free it from minced meat, put on a dish. Stuffing spread around. Pour the cooked sauce over the dish.