Mushroom noodle soup

Home Mushroom soups

Mushrooms are a valuable product. They supply the body with vegetable protein, microelements, and a large amount of vitamins. They contain potassium, zinc, copper and oxidants.

It is no coincidence that they are called “forest meat”. They satisfy the feeling of hunger very quickly.

Wild mushrooms create an extraordinary taste. However, mushrooms quickly absorb various substances, including harmful ones, from the environment.

Therefore, many people prefer to use mushrooms grown in greenhouses.

One of these mushrooms is champignon. It is the most common mushroom in the world.

Various dairy products, cheese, butter, and herbs are often added to mushroom soup. Their flavors combine perfectly, giving the soup an aroma and unique taste.

Noodles make the dish more filling.

Before cooking, carefully clean the mushrooms from the soil with a brush. Rinse each mushroom under running water. Never put mushrooms in water. They have a loose structure and are instantly saturated with moisture. At the same time, their taste will deteriorate. It is not recommended to cook the dish over high heat.

Let's look at some recipes.

How to cook mushroom noodle soup - 15 varieties

Mushroom noodle soup with chicken broth is a great lunch dish, especially in the cold winter.
Dried porcini mushroom soup with homemade noodles
Mushroom soup with noodles and vegetables - a popular light dish
Mushroom noodle soup in a slow cooker - quick to prepare and healthier
Mushroom soup in chicken broth with homemade egg noodles
Mushroom noodle soup with dry mushrooms is an excellent hot dish even in the cold winter.
Mushroom soup with homemade noodles - especially delicious
Mushroom noodle soup
Mushroom soup with noodles, soy sauce and vegetables - very easy to prepare
Cheese soup with noodles, cheese, mushrooms and chicken - a particularly satisfying dish
Simple light soup with forest mushrooms and vermicelli
Mushroom soup with noodles, cheese and vegetables will not leave the most demanding gourmet indifferent
Lenten lagman with mushrooms and rice noodles according to a Uyghur recipe
Quick mushroom soup with noodles
Chinese mushroom noodle soup is very unusual in our country

Selection and preparation of ingredients

Preparing the “correct” mushroom noodle soup is not so difficult if you know a few important secrets about choosing ingredients for the dish.

Noodles

The best choice for the dish in question would be noodles prepared with your own hands using chicken eggs. But for this you need to tinker a little, and not all housewives are ready for such a feat. There is an easier way out - use ready-made pasta.

But here it is very important not to be greedy: good soup will never come from cheap noodles . You should always give preference to a product made from durum wheat, preferably made in Italy.

The shape of the pasta can be different, for example, small “cobwebs” look great in first courses, but for a true noodle soup you should pay attention to Fettuccine , which literally translates as “ribbons”, Fidellini or Tagliatelle . .

Did you know? There is a beautiful legend associated with the advent of Tagliatelle pasta. They say that in 1487, the young cook of Lucrezia Borgia was so inspired by her beauty that he specially invented a pasta that looked similar in appearance to the long golden curls of his beloved, and served it at the wedding table in honor of the wedding of Lucrezia to Alfonso I d'Este.

Another option is domestic “nests”, but only of the highest quality . The soup will turn out very beautiful if you boil the noodles separately from the main dish, bringing it to al dente , when the pasta remains quite dense (the cooking time for the pasta should be reduced by 1-2 minutes compared to what is indicated on the package).

Such noodles can be placed in plates even when cold, and then pour freshly cooked soup on top, which will quickly warm the pasta, equalizing the temperature of the dish as a whole and, thus, bringing it to a state suitable for immediate consumption.

Mushrooms

Every experienced housewife knows well that the most delicious soups are made from wild mushrooms. White mushrooms, chanterelles, honey mushrooms, boletuses and aspen mushrooms are ideal for this; it is even better to use a mix of several species, and if at least one of them is dried, the dish will be much more aromatic.

The reality, however, is that wild mushrooms are not available to everyone: there are fewer and fewer places to collect them, and in the store the price of such goods is very high, so artificially grown champignons or oyster mushrooms are most often used to prepare mushroom soups. These products are practically devoid of the very taste and aroma for which the trophies of “silent hunting” are so valued.

Important! Butternuts are not suitable for making noodle soup: during the cooking process, they release a large amount of mucus into the broth, and the finished dish is more reminiscent of jelly than soup.

But there is a secret here too . Knowledgeable housewives try to freeze champignons intended for cooking soup. After such a procedure, the product loses very little nutrients, but, oddly enough, it acquires a noticeable mushroom aroma.

And one more tip: the longer the champignons are cooked, the richer the broth becomes.

The basis

Mushroom soups can be cooked in water (this dish is called lean) or in broth, preferably chicken or beef. In the latter case, the soup turns out to be more satisfying and high-calorie, but in general both options have the same right to exist.

Did you know? There is a version that the first soup appeared in Ancient Egypt, and thanks to chance. One day, a slave stole a chicken carcass at the market and was about to fry it, but when he saw the chase, in a panic he threw the meat into a vessel in which a decoction of medicinal roots and herbs was being prepared and where the guards certainly would not have looked for the bird.

Vegetable group

Strictly speaking, noodle soup is a clear broth with a large amount of pasta in the form of a wide and long ribbon, seasoned with herbs . Other vegetables in such a dish are superfluous, so most housewives prefer to add onions, carrots, white root and other aromatic group during the cooking process, but at the last stages of cooking, remove them and throw them away.

The so-called frying (vegetables sauteed in vegetable oil) can be present in mushroom soup with a small amount of noodles, but it is not suitable for noodle soup . The same goes for potatoes: pasta contains enough carbohydrates, so you shouldn’t combine it with high-starch potatoes.

Mushroom noodle soup with chicken broth is a great lunch dish, especially in the cold winter.

The soup is delicious, light, satisfying and very healthy.

Ingredients:

Champignons - 5 pcs.
Chicken breasts - 1 pc.
Noodles - 2 tbsp. l.
Eggs - 2 pcs.
Butter - 15 g.
Onion - 1 pc.
Salt, herbs, ground pepper - to taste
Bay leaf - 2 pcs.
Water - 1.5 liters

Preparation:

Boil the chicken broth, add salt during cooking, add pepper, herbs and bay leaf.

Remove the chicken breast and strain the broth. Pour the broth into the pan.

While the broth is cooking, cut the onion into thin quarter rings.

Fry the onion in butter, add sliced champignons and fry.

Place the noodles in boiling water for about five minutes and drain in a colander.

Add mushrooms with onions, noodles and chicken meat separated from the bone to the broth. Boil the soup over low heat.

Remove from heat.

Pour the soup into bowls, add slices of boiled egg and herbs.

Soup with butter

A lean and fairly light soup that is suitable for vegetarians.

Ingredients:

Onion – 1 pc.
Carrots – 1 pc.
Butter – 300 g
Vermicelli – 50 g
Potatoes – 5-6 pcs.
Greens, salt, pepper - to taste

Preparation:

Boil the mushrooms 2 times for 20 minutes in salted water

Cut the potatoes into cubes, put them in boiling water and let them boil, add salt

Finely chop onions, carrots and mushrooms, prepare frying, add mushrooms

Add vermicelli to potatoes, then fry, boil for 2 minutes, add greens

Dried porcini mushroom soup with homemade noodles

Prepare a very tasty and simple soup of dried porcini mushrooms with homemade noodles, this soup will be appreciated by everyone at home, adults and children - the aroma and taste of porcini mushrooms will not leave anyone indifferent.

Ingredients:

Dried mushrooms (white) – 60 g
Onions, potatoes and carrots - 100 g each
Homemade noodles – 40 g
Vegetable oil – 80 ml
Dried dill and thyme - 1 tsp each.
Salt pepper
Water – 1.7 l

Preparation:

First, soak the dried porcini mushrooms. To do this, fill them with cold water and leave for 2 hours.

Then drain all the water from them and fry in a frying pan in vegetable oil.

Then add chopped onion and grated carrots to the pan with mushrooms, fry the vegetables for about 10 minutes. (pepper and salt).

Boil water in a saucepan and add diced potatoes, dried dill and thyme - boil the potatoes until tender.

When the potatoes are cooked, add the fried vegetables to the pan.

When the soup has boiled, add the noodles, cover the pan with a lid and turn off the gas - let the soup brew for 15 minutes.

Pour the finished soup into plates and add sour cream.

Mushroomy and filling

Regular soup for lunch. With potatoes or noodles. Boring. But if you cook this soup with mushrooms, it will immediately turn from a familiar and boring dish into a decoration for your dinner table. And especially if you use not store-bought vermicelli, but homemade homemade noodles.

This article tells you how to make a delicious and interesting mushroom soup.

Mushroom soup with noodles and vegetables - a popular light dish

The dish is hearty and nutritious. The noodles thicken the soup. Soup with sour cream and aromatic herbs will be very tasty.

Ingredients:

Porcini mushrooms - 5 pcs.
Noodles - 2 tbsp. l.
Potatoes - 3 pcs.
Carrots, onions - 1 pc.
Vegetable oil - for frying
Butter - 2 tbsp. l.
Salt, ground pepper, herbs - to taste.
Sour cream - to taste
Water - 2 liters

Preparation:

Peel, wash the mushrooms, cut into pieces and pour over boiling water.

To prevent the color of the mushrooms from changing, you can use cold water with citric acid. Soak the mushrooms in a weak solution for several minutes.

Chop the carrots with a knife or grate them on a coarse grater, finely chop the onion.

Cut the potatoes into cubes.

Place vegetables in boiling water in a saucepan, add salt, pepper and boil.

Heat a frying pan, add vegetable oil, add mushrooms, carrots and onions.

Fry vegetables and mushrooms until golden brown.

Place the fried mushrooms and vegetables in the pan with the vegetables.

After the potatoes are cooked, add butter, noodles and simmer the soup for about ten minutes.

Serve the dish with sour cream and chopped herbs.

Preliminary preparation

If you use freshly picked mushrooms to prepare soup, then they must first be prepared during the cooking process.

Collect only young, dense and healthy specimens of mushrooms; do not take too wormy or overripe fruiting bodies.
At home, carefully sort through the collected forest gifts, clean them of forest debris and dirt and, if necessary, remove damaged fragments with a knife.
Then rinse the mushrooms thoroughly under running water.

Mushroom noodle soup in a slow cooker - quick to prepare and healthier

This soup allows you to diversify your menu. You can use fresh and frozen mushrooms. A wonderful dish even in winter.

Ingredients:

Mushrooms - 400 g.
Noodles - 300 g.
Hard cheese - to taste
Carrots, onions - 1 pc.
Vegetable oil - to taste
Dry seasoning: celery root, parsley.. - 1 tbsp. l.
Bay leaf - 1 pc.
Salt, Herbs - to taste
Water - 2 liters

Preparation:

Set the multicooker to “Frying” mode for 30 minutes. Pour oil into the bowl.

Chop the onion into half rings and place in a bowl.

After 2-3 minutes, add finely chopped carrots and fry for another 2-3 minutes.

Cut the peeled mushrooms, put them in a bowl, stir and simmer until the end of the program.

Add seasoning to the bowl, pour water, salt, and add bay leaf.

Set the “Soup” mode for 30 minutes.

After the end of the program signal, add noodles and herbs,

Stir and set the “Keep Warm” mode for 10 minutes.

Pour the soup into bowls, add grated cheese and chopped herbs to taste, and serve.

Recipes

Below are several recipes for a delicious soup - noodles with mushrooms.

If you use dried mushrooms, you must first soak them in salted water for 4 hours. Then boil for an hour, dry, chop and simmer with fried onions and carrots for 5 minutes. If you use butter instead of vegetable oil, the taste of the dish will be more delicate.

You can also diversify the taste of noodles with mushrooms by adding a couple of tablespoons of tomato paste, sour cream, cream, a few beaten chicken eggs or grated cheese.

From frozen mushrooms

Before cooking, it is not necessary to defrost the mushrooms; just keep them under running water for a short time.

Required:

Frozen boletus -300 gr.
Beef brisket – 300 gr.
Carrots – 1 pc.
Onion – 1 piece, medium size.
Chicken egg – 2 pcs.
Flour – 200 gr.
Water – 2 liters.
Bay leaf – 2 pcs.
Parsley, salt and pepper - to taste.

Cooking:

Rinse the meat and remove tendons and films, pour cold water into a saucepan, bring to a boil and boil for 5 minutes. Then drain the water, wash the pan and fill it with fresh water.
Put the meat back into the pan, add some salt, bring to a boil and put the whole peeled onions and carrots into the pan. Then close the lid and cook on low heat for 1.5 hours.
Knead the dough from eggs and flour, without adding water, wrap it in cling film and put it in the refrigerator for 30 minutes.
Then roll out the dough on a table lightly dusted with flour to a thickness of 1 mm. Cut it into thin ribbons and hang it to dry on the back of a chair, covered with a clean towel, for 30 - 40 minutes.
Remove the vegetables from the broth and add mushrooms and bay leaves, then cook for another 30 minutes.
Remove the meat and mushrooms from the broth, remove the beef from the bones and cut into large pieces, chop the mushrooms into finer pieces.
Place the noodles, mushrooms and meat in the broth and cook for 7 minutes from the moment it boils.
Season the soup with herbs, add salt and pepper, close the lid and, after boiling, leave to stand on the stove for 30 minutes.

With fresh mushrooms

Required:

Fresh mushrooms – 500 gr.
Vegetable oil – 50 ml.
Onion – 1 piece, medium size.
Carrots – 1 pc.
Egg vermicelli – 50 gr.
Black peppercorns – 6 pcs.
Bay leaf – 2 pcs.
Salt and fresh herbs - to taste.

Cooking:

Boil the whole mushrooms over low heat, with the lid closed, for an hour, adding bay leaf and pepper.
Peel the carrots and onions, finely chop them and fry a little in vegetable oil until the onions are transparent.
Boil the noodles until tender in a separate pan, and then discard them in a colander; when the liquid has drained, place in a separate container, add a little vegetable oil and mix thoroughly so that the pasta does not stick together.
Remove the mushrooms from the pan, cut into slices and fry in a frying pan in oil until golden brown, then return to the pan along with the fried vegetables.
After a few minutes, remove the soup from the heat, cover and let it simmer for 10 minutes.
Place the finished noodles on plates, pour hot soup over them and sprinkle with finely chopped herbs.

Mushroom soup in chicken broth with homemade egg noodles

Prepare yourself and your loved ones a delicious rich mushroom soup in chicken broth with homemade egg noodles. This soup can be called truly homemade, because the taste of homemade noodles and a hearty broth from chicken and mushrooms give a delightful aroma and unique flavors of homemade food.

Ingredients:

Water – 3 l
Chicken (half chicken) – 650 g
Onion and carrot - 1 pc.
Champignons – 120 g
Greens (onion, dill)
Spices: coriander and dill seeds, basil - ½ tsp each, peppercorns - 5 pcs., dried chili pepper, optional

For the noodles:

Egg – 1 pc.
Egg yolk - 1 pc.
Salt - ½ tsp.
Oil grows. - 1 tbsp.
Flour - 140 g

Preparation:

Pour 3 liters of cold water into the pan and add the chicken, let the water boil.

Sift the flour into a bowl, add salt (stir), then add eggs (1 white and 2 yolks) and vegetable oil - knead the dough well (7 minutes). Then leave the dough to rise for 20 minutes.

Add spices to boiled chicken broth.

Chop the onion and carrots and add to the broth.

Cover the pan with a lid and simmer the soup for about 40 minutes.

Meanwhile, roll out the dough to 1mm thickness and let the dough dry for a few minutes.

Next, cut the noodles - first cut into long, thick strips and then cut them crosswise. Let the noodles dry a little more.

Remove the chicken from the soup and place the chopped mushrooms in the pan, add salt and pepper.

Boil the mushroom soup for about 5 minutes. and add noodles.

To prevent the noodles from falling apart, you don’t need to stir them right away—let them “set” a little in the broth.

Cut the chicken into pieces and place back into the soup. Let the soup boil again, then turn off the stove and sprinkle the soup with finely chopped herbs.

How to choose the right ingredients

One of the most important components of mushroom soup is the right pasta. The best thing is to make the soup noodles yourself. You will need 175 gr. semolina, 70 gr. wheat flour and 100 ml. water.

Mix flour with semolina, collect in a mound, make a crater in it and add water.
Knead the dough and knead for 15 minutes. Then place it in a food bag and put it in the refrigerator for half an hour.
Divide the ripe dough into two parts and roll each half into a circle 2 mm thick. Thoroughly dust the rolled out dough on both sides with flour.
Next, roll the dough into a roll and cut into pucks.
Flatten the resulting dough balls, and then dry the resulting noodles on a towel. It should be about 350 gr. noodles

If you don’t have the desire or time to make your own noodles, you can, of course, use store-bought pasta. Here it is better not to save money and buy a quality product from durum wheat, and best of all, Italian production - Fettuccine, Fidellini or Tagliatelle.

Domestic pasta is also acceptable - the main thing is that it is made well.

Important secret

It is better to boil pasta separately from the main dish, but cook it for a couple of minutes less than indicated on the package so that it retains its density. Then they need to be cooled and freshly brewed soup poured on top, which will “cook” them to the state of final readiness.

Mushroom noodle soup with dry mushrooms is an excellent hot dish even in the cold winter.

Dry mushrooms create a unique taste, and mushrooms create an aroma.

Ingredients:

Mushrooms (dry) - 150 g.
Noodles - 150 g.
Potatoes - 6 pcs.
Carrots, onions - 1 pc.
Vegetable oil - 1 tbsp. l.
Salt - to taste
Water - 1.5 liters

Preparation:

Soak the mushrooms for 30-40 minutes.

Grate the carrots on a coarse grater, finely chop the onion, and cut the potatoes into cubes.

Drain the mushrooms, rinse and cut into slices.

Pour water into the pan, after boiling, add the chopped mushrooms. Boil for 20 minutes.

Sauté carrots and onions. When the mushrooms are almost ready, add the potatoes and noodles and simmer for ten minutes.

Add salt, onion and carrots. Boil for another five minutes, let the soup brew for about twenty minutes.

Egg noodles with mushrooms

Cooking time: 10 min. Number of servings: 4 pcs.

Recipe ingredients:

200 g wide egg noodles
2 tablespoons butter
8 porcini mushrooms, sliced
1 shallot, finely chopped
Handful of chopped fresh parsley
Salt

Step-by-step cooking plan:

Cook the egg noodles in boiling salted water until soft, about 6 minutes.
Sauté the sliced mushrooms and shallots in 2 tablespoons oil over moderate heat until the mushrooms are tender, about 3 to 4 minutes.
Drain the noodles and toss with the cooked mushrooms. Add parsley and season with a little salt to taste.

Mushroom soup with homemade noodles - especially delicious

Ingredients:

Champignons (oyster mushrooms) -150 g.
Wheat flour -150 g.
Eggs - 2 pcs.
Carrots, potatoes - 2 pcs.
Onion - 1 head
Sunflower oil - 2 tbsp. l.
Salt - to taste
Parsley -1 bunch
Water - 1.5 liters

Preparation:

Knead the dough from flour, eggs, butter and a pinch of salt.

Place the dough in the refrigerator for 30 minutes.

Chop the mushrooms (you can use frozen ones).

Fry finely chopped onions and carrots, add mushrooms.

Fry the mixture, add diced potatoes and fry some more.

Place the mixture in a saucepan with water and bring to a boil.

Roll out the dough thinly and cut into strips.

The dough should not be sticky. Homemade noodles become twice as thick when cooked. Therefore, cut the noodles as thin as possible.

Add the noodles to the pan and cook for another 5 to 7 minutes.

When serving, sprinkle the soup with chopped herbs.

Romanoff noodles with mushrooms

Today's recipe is Romanoff noodles with mushrooms. This is a made from scratch version that will replace any remaining memories of that old boxed mix!

We've deliciously enhanced this dish by adding cooked egg noodles to a sauce made with a mixture of sour cream (a must-have ingredient in any dish) and creamy and flavorful cheeses, including Parmesan, cheddar and cream cheese. Onions, garlic and a little Worcestershire sauce also add great flavor to this simple dish.

Our addition of sautéed slices of cremini or mushrooms - plus a sprinkling of chopped fresh parsley on top - also helps make these noodles even more delicious!

With a prep time of just thirty minutes from start to finish, our Romanoff Mushroom Noodles are the perfect side dish for any meal or as a delicious meatless meal when you're feeling that craving for creamy and cheesy comfort food!

Cooking time: 15 min. Number of servings: 4 pcs.

Recipe ingredients:

6 tablespoons butter, divided
8 ounces cremini or mushrooms, sliced
½ cup chopped onion
1 tablespoon fresh minced garlic
1 cup sour cream
¼ cup grated Parmesan cheese
1 cup shredded cheddar cheese
2 ounces cream cheese
1 teaspoon Worcestershire sauce
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
4 cups dry egg noodles
Chopped fresh parsley, for garnish

Step-by-step cooking plan:

Fill a large saucepan with water and bring to a boil while you prepare the sauce below.
In a large skillet or sauté pan, melt two tablespoons of butter over medium heat and, when foamy, add the sliced mushrooms. Cook for five minutes or until browned. Transfer to a bowl and set aside.
Add the remaining oil and cook the onion over medium heat for about four minutes or until tender. Add garlic and cook for another minute.
Add sour cream, Parmesan cheese, cheddar cheese, cream cheese, Worcestershire sauce, salt and pepper. Cook gently over medium heat to combine flavors. Set heat to low or remove from heat completely.
Add the egg noodles to the boiling water and cook until slightly undercooked. Using a strainer or spider, add the noodles and mushrooms to the pan with the sauce and return the sauce burner to medium.
Cook until the pasta is ready. If too thick, add some pasta water.
Serve with chopped fresh parsley.

Make a simple light mushroom noodle soup. It won’t take you much time to prepare, and this first dish will be truly homemade and very light.

Ingredients:

Champignons - 10 pcs.
Flour - 100 g
Egg
Carrots - 1 pc.
Onion – 2 heads
Dill - bunch
Garlic - 1 tooth.
Bay leaf – 2 l, black pepper
Vegetable oil

Preparation:

First make the homemade noodle dough. To do this, pour flour into a bowl, add an egg, pour in half a tablespoon of vegetable oil and add a pinch of salt.

Knead the dough and then leave it to rise for 20-30 minutes.

Roll out the finished dough into a thin layer, cut the noodles at an angle of 45 degrees, then let them dry a little.

If you like homemade noodles, you can immediately make a little more dough. Dried noodles can be stored like regular pasta.

Chop the onions and carrots and fry them in oil in a frying pan.

Then chop the mushrooms and fry them too (separately).

Place the fried mushrooms in a saucepan with boiling water, add salt and add bay leaf and pepper, boil for 5 minutes.

Then add the fried onions and carrots to the pan and simmer the soup for another 5 minutes.

Then add the noodles and boil them for two to three minutes.

Add garlic and finely chopped dill to the soup.

Noodles with garlic and mushrooms

Garlic mushroom noodles are a light side that pairs well with fried chicken, pork chops, or Asian dishes. Silky smooth egg noodles are drenched in a quick sauce with sautéed mushrooms and lots of golden garlic!

All the magic of this recipe is in the garlic. You'll need about 8 cloves, which seems like a lot, but it's not. The garlic is fried in hot oil until it turns golden brown. The butter is infused with garlic and that crunchy garlic adds unmatched flavor.

As in any Asian cuisine, the main thing is to cook everything quickly over high heat. Therefore, it is important that the mushrooms are chopped and the noodles are boiled, because the rest will only take you ten minutes.

These garlic mushroom noodles are kid-friendly too because my niece really approves of them. They're not spicy, they just have a ton of flavor and kids love noodles don't they. For some reason, these noodles become even better and tastier the next day. Probably because the aromas really penetrated inside.

All that remains is to find easily accessible mushrooms. Button mushrooms work well here, but if you like them, you can add a range of mushrooms to this recipe to enhance the flavor.

Cooking time: 10 min.

Recipe ingredients:

200 g dried egg noodles
2 tablespoons vegetable oil
8 finely chopped garlic cloves
2 cups button mushrooms, halved
3 tablespoons soy sauce
1/2 teaspoon chili flakes
1 tablespoon rice vinegar
2 tablespoons sweet chili sauce
1 tablespoon toasted sesame oil
1/2 cup finely chopped green onion

Step-by-step cooking plan:

Boil egg noodles in salted water according to package instructions. Once cooked, drain, rinse with cold water and set aside.
Whisk together the soy sauce, chili flakes, vinegar, sweet chili sauce and sesame oil and set aside.
Add oil and garlic to the wok. Fry the garlic, stirring, until golden brown and add the mushrooms. Fry the mushrooms over high heat for two minutes. Add the cooked noodles along with the sauce and stir well over high heat.
Sprinkle with chopped green onions and serve hot.

Mushroom soup with noodles, soy sauce and vegetables - very easy to prepare

The dish is relatively inexpensive, satisfying, and original.

Ingredients:

Champignons - 200 g.
Noodles - 100 g.
Potatoes - 4 pcs.
Carrots, onions - 1 pc.
Vegetable oil - 2 tbsp. l.
Soy sauce sauce - 2 tbsp. l.
Salt, black pepper - to taste
Lemon juice - 1 tsp.
Water - 1.5 liters

Preparation:

Cut the mushrooms into slices, potatoes into cubes, and onions finely. Grate the carrots on a coarse grater.

In a frying pan in hot oil, fry the onion until transparent.

Add carrots, stir. Add the mushrooms and simmer over high heat until all the liquid has evaporated.

Add salt, pepper and soy sauce.

Place mushrooms and vegetables in a saucepan of boiling water. Bring to a boil and add potatoes.

After 10-15 minutes, add the noodles and cook until the ingredients are ready.

Remove from heat and pour in lemon juice.

Pasta with garlic butter and mushrooms

Garlic Butter Mushroom Pasta is an easy pasta dish that makes weeknight dinners flavorful! Spaghetti noodles are paired with sautéed mushrooms in a mild buttery garlic sauce!

HOW TO COOK PASTA WITH MUSHROOMS:

Mushroom pasta is ready in just 20 minutes. Even less time if you buy pre-sliced mushrooms.

You'll start by preparing the pasta according to the package directions. I always use spaghetti because I just have it on hand. You can use any pasta such as linguine, butterfly pasta, fettuccine, etc.

Next, take a large frying pan to sauté the mushrooms. You can use any mushrooms you like. I've only used your standard porcini mushrooms and they are great. My favorite is the portabella mushroom, it has a much stronger savory flavor!

You will saute the mushrooms in about 5 tablespoons of butter, I prefer to use salted butter for this recipe. It may seem like a lot of butter, but you really need it to coat the pasta well.

Once your mushrooms are nice and soft and brown, you will add the garlic along with salt and pepper. We add the garlic after the mushrooms are sautéed because it needs about 1 minute to become flavorful and we don't want it to burn while the mushrooms are cooking.

Once the pasta is cooked, drain as usual, but you'll save about ¼ cup of the pasta water to add to the pan with the mushrooms. Add the pasta water along with the paste and stir with tongs.

Then simply sprinkle with grated Parmesan and serve!

Recipe ingredients:

8 ounces paste
12 ounces chopped mushrooms
4 tablespoons butter, divided into pieces
3 garlic,
½ teaspoon salt
¼ teaspoon pepper
½ cup grated parmesan
Parsley for serving, optional

Step-by-step cooking plan:

Cook pasta in a large pot of boiling salted water according to package directions. When the pasta is done, reserve about a cup of the pasta water, then drain the rest.
While pasta is cooking, melt TWO TABLESPOONS butter in a large skillet over medium-high heat. Add the chopped mushrooms and cook for 4-5 minutes until they are golden brown.
Add minced garlic to the pan along with salt and pepper. Cook and stir constantly for another minute.
Reduce heat and add remaining two tablespoons butter, pasta, remaining pasta water, and Parmesan cheese. Toss with tongs to coat.
Taste the pasta and add more seasoning if necessary. Serve immediately.

Cheese soup with noodles, cheese, mushrooms and chicken - a particularly satisfying dish

A very tasty first course if you add tender chicken meat to it, in addition to cheese and mushrooms. The creamy taste comes from the use of cheese. Champignons add a subtle aroma to the soup. Lemon juice gives the soup an unusual sourness.

Please note that the noodles in the soup continue to “cook” even when the soup is in the refrigerator. If pre-cooked noodles are added to hot soup before serving, then the cheese soup can be cooked for 2-3 days.

Ingredients:

Mushrooms (any) – 300 g.
Noodles – 100 g.
Sausage cheese – 150 g.
Chicken – 1/4 carcass
Onions, carrots - 2 pcs.
Dried spices (to taste) – 1 pinch
Salt – 1 tsp.
Vegetable oil - for frying
Water - 2.5 liters

Preparation:

Rinse a piece of chicken, place it in a saucepan, and cover with cold water. Cook until done - about half an hour. 20 - 30 minutes before cooking, add 1/2 teaspoon of salt.

Remove the chicken and strain the broth. Separate the meat from the bones and cut into small pieces.

Cut the onion into small cubes, carrots into strips and mushrooms into small pieces.

Grate the cheese on a coarse grater.

Fry the onion in oil until translucent. Add mushrooms, simmer, stirring occasionally, for 10 -15 minutes.

Add the carrots, stir and simmer over low heat for another 10-15 minutes.

2-3 minutes before readiness, add salt - 1/2 teaspoon.

Bring the broth to a boil, add noodles and cook for 5 - 7 minutes.

Place the roast into the soup and cook for another five minutes.

Add meat to soup and bring to a boil. Slowly pour the cheese into the boiling soup, stirring constantly until it is completely dissolved.

Add spices, stir, let simmer for 2-3 minutes.

Mushroom soup with barley and vermicelli

Barley pearls (“pearls”) are a very nutritious and healthy product. They will enrich the body with phosphorus, improve the digestibility of mushrooms, and the soup with barley will turn out to be very satisfying. An unusual combination of herbs and spices will make the taste “restaurant-like”.

Ingredients:

100-150 g dried mushrooms
2.5-3 liters of water (boil some of it immediately to add mushrooms)
fresh herbs (celery stalks, dill, parsley)
spices (black peppercorns, cloves, allspice)
vegetable oil for frying
0.5 tbsp pearl barley
1 onion
1 carrot
1 white root (parsnip, celery or parsley root)
salt, pepper to taste

Preparation:

Pour boiling water over the prepared mushrooms (washed and soaked for 2 hours in cold water, drained). After 20 minutes, pour the hot mushroom broth into a saucepan and add water.

Cook's tip: when draining the broth into a saucepan using a colander, line it with napkins or gauze folded several times to prevent grains of sand from getting into the soup.****

Place a bunch of herbs and spices in a saucepan with water (for convenience, you can tie the stems with a cotton thread and put the spices in a metal tea strainer), this will be the basis for the soup. Bring the broth to a boil, meanwhile chop the mushrooms. Add mushrooms to the broth, after boiling, cook for 40 minutes.

Rinse the pearl barley and dry it. Heat the oil in a frying pan and place the cereal there, fry over medium heat, stirring for about 5 minutes. Add the cereal to the broth.

Finely chop the onion, chop the carrots into strips, and chop the roots. Fry the vegetables until soft for about 5 minutes. Transfer them to the broth, cook everything together until the mushrooms and pearl barley are ready, at the end add the vermicelli in 5 minutes.

Simple light soup with forest mushrooms and vermicelli

Cook a simple, light soup with wild mushrooms and vermicelli; this recipe is suitable for any novice housewife and is perfect for those who have little time to cook.

Ingredients:

Forest mushrooms (fresh or frozen) – 400g
Potatoes - 4 pcs.
Bulb
Water – 2 l
Vermicelli – 50 g
Greens (parsley and dill)

Preparation:

Chop the mushrooms and fry them in a frying pan without oil - you just need to remove excess moisture (they need to be stirred constantly).

Then chop the onions and potatoes.

When there is no more liquid left in the mushrooms, add onion, 1/2 tsp. salt and 2 tbsp. ghee. Cover the frying pan with a lid and let the mushrooms and onions simmer a little over low heat.

Pour 2 liters of water into the pan and let it boil, then add the potatoes and salt (about 1 tbsp).

Then put the fried mushrooms and onions into the pan, add chopped parsley and dill, and simmer the soup for 15-20 minutes.

Add the vermicelli and bring the soup to a boil, then turn off the heat and let simmer for 10 minutes.

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:

a full glass of flour, even with a slide;
egg;
a third of a glass of water,
salt.

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.

Mushroom soup with noodles, cheese and vegetables will not leave the most demanding gourmet indifferent

Mushroom soup is interesting because of its unusual combination of ingredients. It has a delicate taste, wonderful aroma and is easy to prepare.

Ingredients:

Champignons - 7 pcs.
Noodles - 50 g.
Sweet pepper, onion, carrot - 1 pc.
Processed cheese - 200 g.
Tomatoes - 2 pcs.
Sunflower oil - 2 tbsp. l.
Paprika - 1 tsp.
Coriander - 1/4 tsp.
Black pepper - 6 peas
Salt, herbs, spices - to taste
Water - 2.5 liters

Preparation:

Chop the sweet pepper and onion into cubes. Cut the carrots into strips, mushrooms into thin slices.

Remove the skin from the tomatoes by scalding them with boiling water. Puree them in a blender.

Grind the peppercorns and coriander into fairly large pieces and mix.

Pour oil into a pan, add a mixture of pepper and coriander and fry a little.

Add carrots, onions, bell peppers, paprika and sauté.

Add tomato puree and bring the aromatic mixture to a boil.

Pour water, add mushrooms and simmer for at least 10 minutes.

When the mushrooms are ready, add the noodles and processed cheese cut into large pieces, stir.

Salt the soup and add spices.

To keep the dish appetizing, the noodles must remain firm.

Pour the soup into bowls and sprinkle with finely chopped herbs.

Mushroom soup made from fresh boletus and boletus

A great and economical option for a quick soup for all times!

Product components:

“assorted” boletus and aspen boletus – 1.5 kg;
potatoes – ½ kg;
onion – 1 pc.;
lard – 50 g;
flour – 30 g;
“Galina Blanca” mushroom broth – 1 cube;
salt - optional.

Cooking process:

Sort out the assorted mushrooms, put them in a basin and cover with cold running water, leave to “soak” for half an hour.
Place the mixture in a saucepan, add clean water, and cook for 30 minutes.
Drain the dark “decoction” and add clean water.
Chop the potatoes coarsely, add them to the mushrooms, and cook until tender.
Place a finely chopped onion in a frying pan heated with oil, fry over high heat until golden brown, after a couple of minutes add chopped pieces of lard.
Sift flour into onions. Stir the mixture until smooth. Pour 2-3 tbsp. boiling water Simmer for 6 minutes. Pour the composition into the main mass.
Chop the cube for the mushroom broth; if there is not enough salt, you can add it to taste. Leave to simmer for 7 minutes, remove from heat.

There is nothing simpler, tastier and more satisfying, although the recipe may well be considered lean if you remove lard from it!

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.

Longevity noodles with oyster mushrooms

These hot and savory noodles are a must for the Lunar New Year holiday.

Cutting the noodles is strictly prohibited because cutting is a metaphor for shortening one's life, so twist long strands to serve and eat. A mixture of chopped mushrooms (also a symbol of health and longevity) gives this instant dish a variety of textures and a hint of umami.

Cooking time: 35 min. Number of servings: 6-8 pcs.

Recipe ingredients:

3 tablespoons soy sauce
3 tablespoons toasted sesame oil
2 tablespoons doubanjiang (Sichuan chili bean paste)
2 tablespoons rice vinegar
2 tablespoons neutral oil (such as vegetable oil),
1 medium yellow onion, thinly sliced (about 1¼ cups)
1 (2 inch) piece fresh ginger, peeled and minced (about 2 tablespoons)
1 ½ tablespoons finely chopped garlic cloves
4 cups chopped and sliced mixed mushrooms (such as fresh enoki mushrooms, fresh oyster mushrooms, and rehydrated dried shiitake mushrooms)
450g fresh noodles, prepared according to packages.
½ chopped green onion (white and green parts)
½ chopped fresh cilantro (optional)
Furikake (optional, seasoning for rice)

Step-by-step cooking plan:

Step 1 Combine soy sauce, sesame oil and rice vinegar in a small bowl; postpone.

Step 2 Heat 1 tablespoon neutral oil in a large wok over high heat until glossy and fragrant. Add onion, ginger and garlic; cook, stirring, until mixture is fragrant and onion is soft, about 30 seconds. Transfer mixture to a small bowl; postpone. Don't wipe the wok clean.

Step 3 Add remaining 1 tablespoon neutral oil to wok over high heat. Add mushrooms; cook, stirring, until softened, about 1 minute 30 seconds. Add cooked noodles, soy sauce mixture, and cooked onion mixture; cook, stirring constantly, until noodles absorb sauce, about 2 minutes. Remove from heat. Transfer to a large serving platter; Top with green onions and cilantro if desired. Decorate with furikake.

Quick mushroom soup with noodles

Whip up some mushroom soup – it’s very light and flavorful, ready in a matter of minutes with a minimum of effort.

Ingredients:

Mushrooms – 150 g
Water - 2 l
Potatoes – 2 pcs.
Onions, carrots - 1 pc.
Celery root (small piece)
Vermicelli - 2 tbsp.
Vegetable oil, salt, spices, herbs

Preparation:

Pour water into a saucepan and bring it to a boil, add salt, celery root, chopped carrots and potatoes, bay leaf and peppercorns.

Chop the onions and mushrooms, fry them in a small amount of vegetable oil.

When the potatoes are cooked, remove the bay leaf and celery from the broth.

Add vermicelli and fried vegetables to the soup and simmer for 5 minutes. and remove from heat. Let the soup brew a little.

Soup with beans, dried boletus and slices of beef brisket

A high-protein dish with a tart mushroom aroma, very easy to prepare. The main difficulty is to choose quality beef and cook a good broth.

Cook's tip: beef brisket for a tasty broth should be young and fresh, its bright red color and elasticity will tell you about this. The brisket must also contain cartilage for the broth.****

Ingredients:

400 g beef brisket
2-3 liters of water
300 g white or red beans
100 g dried boletus
2 small onions
2-3 small potatoes
carrot
1 tbsp. tomato paste
vegetable oil for frying
30 g vermicelli
greens, salt, pepper - to taste

Preparation:

Rinse the beans and pre-soak them in cold water for at least an hour (or better for 4 hours or overnight, so they will cook faster).

Rinse the meat, pour cold water into a deep saucepan and set to cook (this will also take about an hour), periodically removing the foam with a slotted spoon; after boiling, you can add a whole peeled onion and salt. Pour hot water over the mushrooms (after washing and soaking for 4 hours) for 30 minutes.

Transfer the cooked meat to a bowl to cool, strain the broth and return to the pan. Drain the water from the swollen beans, pour them into the broth, add salt and pepper. Prepare vegetable frying from onions, carrots and tomato paste. Peel the potatoes and cut into cubes.

Chop the mushrooms, then mushroom broth and combine the mushrooms with the broth. Cut the cooled meat into portions (across the grain), add to the soup, and cook until the beans are fully cooked. Add the chopped potatoes and fry them, cook until the potatoes are ready, add vermicelli at the very end. Let it brew for 10 minutes.

Frozen mushroom soup

The taste of frozen mushroom soup with sour cream will remain in your memory for a long time. This soup would be good served with freshly prepared bread crumbs.

Ingredients:

White mushrooms-300g.
Potatoes-2 pcs.
Carrots - 1 pc.
Onion - 0.5 pcs.
Vegetable oil.
Greens to taste.
Salt and pepper to taste.

Cooking method:

In a saucepan, fry onions and carrots in vegetable oil. Add porcini mushrooms to the roast and continue frying. Add potatoes and fry them.

Pour boiling water over everything, add spices to taste. Cook until the potatoes are ready. You can serve the dish by sprinkling it with fresh herbs and adding sour cream.