Mushroom noodles from porcini mushrooms: frozen, dried, fresh

5

Prepared by: Alexey Marchuk

09/05/2014 Cooking time: 1 hour 0 min

An unsurpassed, flavorful and nutritious first course with mushrooms and noodles. Ideal for lunch at home. It is prepared quickly, simply and without any extra effort.

Preparing the first dish of mushrooms

Mushroom and noodle soup is a great recipe for those who love lean food. To prepare a flavorful soup, you must first cook the broth. You can use any mushrooms, including dry ones.

You will need:

• half a kilo of raw mushrooms or 150 grams of dried;
• 4 liters of water;
• onion – 1 head;
• parsley roots;
• carrot.

To cook the broth:

1. Prepare the mushrooms. Wash dry ones under running water and soak for 2 – 3 hours. You can cook without pre-soaking, just rinse thoroughly before doing so. Then the broth cooks for 2 – 2.5 hours.
2. Soaked mushrooms are boiled in the same water in which they were soaked. Fresh - filled with cold water. After boiling, add onion, carrots and parsley. Vegetables are placed whole or pre-cut.
3. The broth is cooked for 30 - 40 minutes, for champignons and oyster mushrooms - no more than 20 minutes.
4. After the broth has infused a little, it needs to be strained.
5. Vegetables and roots can be discarded.

The finished broth is approximately three liters. It is not necessary to salt it; salt is added later.

homemade noodles

You can take pasta from the store, but the taste and benefits of homemade noodles can hardly be overestimated.

Ingredients:

• flour – 200 grams;
• 1 egg;
• 1/3 glass of water;
• a pinch of salt.

To prepare the noodles:

1. Break the egg, add water and salt. Beat gently but thoroughly.
2. Slowly add flour and stir.
3. Knead the dough until plastic and soft.
4. Cover and let rest 20 – 25 minutes.
5. Divide the mixture into small pieces and roll out thinly to the size of the pan.
6. In a frying pan without oil, heat the noodles for half a minute on both sides.
7. Cut each circle into three equal parts, place the pieces in a stack and cut crosswise into thin strips.

Take a small amount for the soup, air dry the rest for several hours. Then put in a container and store until the next time you cook the soup.

Cooking soup

Potatoes are usually not added to mushroom noodle soup. If you have a strong desire, you can cook it with diced potatoes. You need to add this vegetable to the hot broth 5 – 7 minutes before all other ingredients.

To cook the soup you need:

• ready broth – 3 liters;
• boiled mushrooms;
• 2 onions;
• 1 carrot;
• 100 grams of noodles;
• any oil for frying;
• salt.

This volume of products is designed for 10 - 12 bowls of soup. The required cooking time is 20 – 25 minutes.

Recipe steps

1. Fry chopped onions and carrots in oil.
2. Boil the broth, add noodles and vegetables. Cook for 7 – 10 minutes.
3. 1 - 2 minutes before the end of cooking, add chopped boiled mushrooms.

Mushroom noodle soup is ready.

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
• salt
• pepper

First course with champignons

You can make soup with champignons. It is not difficult to prepare, and the taste will delight and surprise everyone without exception.

Necessary:

• 250 grams of champignons;
• 2 potatoes;
• 100 grams of noodles;
• 1 onion;
• 100 milliliters of vegetable oil;
• salt pepper.

Step by step recipe:

1. Remove soil from each champignon, rinse under running water, and place in a colander.
2. Chop three champignons coarsely, set aside the rest for now.
3. Cut the potatoes into cubes.
4. Finely chop the onion and remaining mushrooms.
5. Immerse potatoes and coarsely chopped mushrooms in water and bring to a boil. Add salt and cook over low heat for 20 minutes.
6. Fry the onion in a frying pan, add finely chopped champignons and simmer for 20 minutes. To avoid burning, you need to stir occasionally. At the end of frying, add salt and pepper.
7. Pour the prepared champignons with onions into a saucepan, boil and add noodles. Switch off.

Mushroom noodle soup turns out incredibly tasty.

Description of preparation:

This is a classic mushroom noodle recipe.
The result is a rich and satisfying soup with a wonderful aroma. By the way, a little trick - if you want the broth to be clear, first boil the noodles in a separate pan. To do this, boil a liter of water and put the noodles in it, stirring until it comes to a boil, then drain in a colander. After which the noodles are sent to the soup. Good luck! Purpose: For lunch Main ingredient: Mushrooms / Champignons / Noodles Dish: Soups Diet: Vegetarian food / Recipes for weight loss

Miso soup

For those who prefer Asian cuisine, a recipe for chicken noodles with mushrooms is suitable. The traditional mushroom soup recipe calls for rice noodles, but a homemade product will also work. Homemade noodles with mushrooms are even tastier.

To prepare the soup you will need:

• half a chicken breast;
• 1 onion;
• 1 carrot;
• a little celery root;
• 2 liters of water;
• homemade noodles;
• a handful of dry mushrooms;
• salt, spices, herbs - to taste;
• 2 bay leaves.

Cooking steps:

1. Soak mushrooms in hot water.
2. Cut carrots, onions and breast into pieces.
3. Fry the chicken breast in a frying pan, add vegetables, fry a little more.
4. Chop the soaked mushrooms and place in a saucepan with water.
5. As soon as the pan starts to boil, add the vegetables and breasts.
6. After 15 minutes add noodles.
7. Add spices, herbs, bay leaf, let simmer for a few minutes and turn off.

Noodles with chicken and mushrooms are ready. This dish tastes even better the day after cooking.

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.

Important and interesting facts about combed hedgehogs

Comb hericium is one of the rarest types of mushrooms and is officially listed in the Red Book. Usually it cannot be collected even in those places where it is found in the forest under natural conditions.

Many countries impose strict penalties for picking the mushroom. Thus, in the UK, collecting combed hedgehogs is punishable by unlimited fines and imprisonment for up to six months.

In China, hericium comb is a recognized remedy for stomach disorders and weakened immunity. Mushroom extract is included in many medicines with a tonic and hematopoietic effect.

Comb hericium has antiparasitic properties. The mushroom is recommended for use against helminths, as it helps to quickly remove parasites from the intestines.

In the late 1990s, research in Germany isolated the substance erinacin E, a compound that stimulates the growth of nerve cells, from the combed hedgehog. Thus, the hedgehog has acquired enormous medicinal importance. The mushroom has great potential - scientists think that in the future it will be able to help in the treatment of many diseases of the central nervous system that were previously considered incurable.

In some countries, collecting hedgehogs is punishable by huge fines.

Camping mushroom soup made from dried ingredients with noodles

A super-quick recipe suitable for tourists and outdoor recreationists. This warming, smoky soup tastes equally delicious on a wood chip stove, over a fire in a kettle, or over a gas burner. Of course, it is better to dry the products in the fall for future use; it is very convenient to do this in an electric dryer, or stock up on already dried ones before the event. On a hike, extra grams in your backpack (and minutes of cooking) are useless, so dried vegetables, mushrooms and meat are ideal for travelers.

Ingredients:

• 100 g dried finely chopped mushrooms
• 1.5 liters of water
• 50 g vermicelli
• 50 g of a mixture of dried vegetables (take to taste - onion, carrots, tomato, pepper, potato, garlic)
• 150 g of jerky/dried meat (consider its saltiness)
• dried herbs, salt, pepper - to taste

Preparation:

First of all, boil water on your fireplace. While it is boiling, rinse the mushrooms (just in case) and soak them in a small bowl, then discard the water. Add mushrooms to boiling water, add salt and cook for 20 minutes.

Then put the meat in the soup, after 5 minutes add the vegetables, cook everything together for another 10 minutes. At the very end, as usual, greens and vermicelli are added.

Dried mushroom soup with lentils and vermicelli

Lentils are another tasty and healthy alternative to cereals, or more precisely legumes, in soup. The longest variety to prepare, but the healthiest, is the plate variety (green).

Ingredients:

• 2 liters of water
• 0.7 tbsp lentils
• 50 g dried mushrooms
• 2 medium potatoes
• 1 carrot
• 1 onion
• 1 clove of garlic
• vegetable oil for frying
• salt, pepper, herbs - to taste

Preparation:

Cook the lentils in salted water following the directions on the package (15-20 minutes). Peel the onion, carrots and garlic, chop, fry for 5-7 minutes, add garlic, stir.

Peel the potatoes, cut into slices. Transfer the vegetables to the potatoes, and the prepared mushrooms into a frying pan with the remaining oil. After 10-15 minutes, when excess water has evaporated from the mushrooms, add them to the soup. Cook for another 10 minutes, add salt, pepper, and garnish with herbs.

Doubles and their differences

The appearance of the comb hericium is very recognizable, and it is almost impossible to confuse it with other mushrooms. However, the fungus bears certain similarities to several related species.

Antennae hedgehog

The similarity between the species lies in the similar structure of the hymenophore. The cap of the antennal hedgehog is also covered with long thick spine-like needles with sharp tips hanging down. The species are similar in shade. Both the combed and antennal hedgehogs have a light beige or cream colored cap and spines.

But unlike the comb type, the tendril type usually grows in a tiled pattern, with several caps located on top of each other. They are smaller in size than the comb hericium, each of them usually does not exceed 12 cm in diameter.

The tendril mushroom is an edible mushroom and is suitable for food consumption. But you can eat it only at a young age; as it ages, the pulp becomes too hard and unpleasant to the taste.

Coral hedgehog

Another similar species is the coral-shaped hedgehog, vaguely reminiscent of the comb hericium in structure and color. The fruiting bodies of both species grow on trees and are light in color and have unusual shapes. But it’s very easy to distinguish them - the coral hedgehog’s needles are directed not downwards, but in all directions, and at first glance it resembles a coral bush, and not a hanging noodle.

Coraloid hericium is also suitable for food use. It can be consumed, like other hedgehog mushrooms, at a young age, while the mushroom pulp has not yet dried out.

Where and how does it grow

On the territory of Russia, comb hericium can be found mainly in the Khabarovsk Territory, Primorye, Crimea and the Caucasus, Western Siberia and the Amur region. All over the world, the mushroom is found in America and Europe, in Asian countries.

The combed hedgehog settles on tree trunks, both dead and living. The mushroom mainly chooses birch, oak and beech trees for its growth, and mass fruiting is observed from mid-summer to early October.

Important! Although the combed hedgehog is geographically distributed throughout Russia, in practice it can be found quite rarely; the species is listed in the Red Book and is classified as an endangered species.

Hericium comb is one of the very rare mushrooms listed in the Red Book.

Medicinal properties of combed hedgehogs

Eating hericium comb is not only tasty, but also beneficial for the health of the body. The unusual mushroom has numerous medicinal properties, and this further increases its value.

In China, hericium comb is considered a natural medicine that promotes healthy brain and nervous system function. In folk medicine, fruiting bodies are recommended to be consumed:

• for gastritis and stomach ulcers;
• for diseases of the liver and pancreas;
• for diseases of the respiratory organs;
• with weakened immunity and chronic fatigue;
• with a tendency to depression and increased anxiety.

The anticancer properties of combed hedgehogs deserve special mention. It is believed that the mushroom has a beneficial effect on the body in case of leukemia and esophageal cancer, pancreatic cancer, fibroids and fibroids, cysts, liver cancer, and mammary tumors. The use of comb hericium during chemotherapy can reduce the negative impact of treatment on the body.

Also, combed hedgehog is good for brain function. Studies have shown that the mushroom restores the function of brain cells and prevents the development of sclerosis, and can also be used to treat Alzheimer's disease.

Hericium comb is highly valued in medicine

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.

Lenten lagman with mushrooms and rice noodles according to a Uyghur recipe

This unusual dish for us is prepared without potatoes and with rice noodles.

The dish is lean and prepares very quickly (in 35 minutes).

According to the traditional recipe, jusai grass is added to lagman, which we cannot get here. Can be replaced with onion feathers and garlic.

Ingredients:

• Mushrooms - 500 g.
• Rice noodles - 100 g.
• Carrots, onions - 2 pcs.
• Garlic - 4 cloves
• Green radish (radish) - 200 g.
• Greens (jusai) - 150 g.
• Tomato paste - 1 tbsp. l.

Preparation:

Cut the vegetables into strips or grate them on a coarse grater. Cut mushrooms and garlic into large pieces.

Prepare carrots according to the recipe for making Korean carrots. It is advisable to use ready-made carrots.

Pour oil into a saucepan or saucepan, heat it, add mushrooms, fry for about five minutes.

Add onion, Korean carrots, fry for another five minutes. Add garlic, stir, add radishes or radishes, simmer for ten minutes.

Add tomato paste, herbs and simmer for a couple of minutes. After boiling, remove the lagman from the heat.

Boil the rice noodles, drain in a colander, place on plates and fill with lagman.

Selection and preparation of ingredients

Both fresh and dried or frozen mushrooms are suitable for cooking soup. When choosing a raw product, you should choose those specimens that do not have spots or blackening and have a pleasant aroma. They need to be cleaned of dirt, washed and dried.

Important! For cooking, it is prohibited to use boletus mushrooms collected near highways, railroads, factories, and landfills. They accumulate harmful, toxic substances and can be harmful to health.

Before cooking, the dry product must be kept in water for two to three hours or overnight. Frozen - defrost slowly, moving it from the freezer to the refrigerator some time before cooking.