Mushroom noodles made from frozen mushrooms and champignons. Wonderful noodle soup with aromatic mushrooms Noodles with frozen mushrooms

14.12.2020

Mushroom noodles on site

Mushroom noodle soup, as well as many other pasta, can be prepared in many delicious dishes... Especially if you are not too lazy to do it. Today I had a great desire to cook mushroom noodles. Just after yesterday's labor exploits in the kitchen, we still have homemade noodles, which will become the basis of our mushroom dish... But to prepare this dish, you can use noodles and store-bought noodles (noodles are also suitable). Although, of course, there is nothing better and tastier than home-made noodles.

Mushroom noodles on site

So, let's get started, otherwise it’s already drooling.

Ingredients for 2 servings of mushroom noodles per site

vegetable oil

champignons - 250 g.

bulb

noodles - 200 g.

Cooking mushroom soup with homemade noodles according to the photo recipe:

Cut the well-washed mushrooms into thin slices, finely chop the onion and put everything together for frying in a pan, adding vegetable oil.

Mushroom noodles on site

After ten minutes of frying, add finely grated carrots to the pan on a grater and continue the frying process for another 7 minutes.

Mushroom noodles on site

While the products are fried, pour about a liter of water into a saucepan and boil. Then we put all the "frying" in boiling water and cook for 5 minutes, after which we dip the noodles into the mushroom broth.

Mushroom noodles On site

Mushroom noodles for mushroom soup on site

A few more minutes (the time depends on the cooking speed of the noodles - my noodles are cooked for 5 minutes) and mushroom noodles ready with a luxurious aroma and taste of champignons.

Mushroom noodles on site

Of course, for of this dish not only champignons can be used, any mushrooms (mushrooms, oyster mushrooms, chanterelles ...)

Bon Appetit!

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 doesn't cook like regular spaghetti. So, I had pickled milk mushrooms and fresh champignons... Milk mushrooms can be replaced with any other forest pickled mushroom. Anyone who has dried mushrooms can take them. Heat vegetable oil in a skillet.

Step 2 out of 5

Dice the onions.

Step 3 out of 5

Fry the onions in a frying pan. When it is browned, add the mushrooms to the pan. We fry the mushrooms until almost cooked for 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, soaked in boiling water. Remove the mushrooms from the water. Squeeze out. Add to the pan. Do not pour out the mushroom broth. In the process of cooking rice pasta, we will add ordinary boiled water. You can replace the water with this broth. When our mushrooms are cooked, pour the cream into the pan. The cream added to the hot butter must be room temperature... If the cream is cold, they will surely curl up and there will be your gravy interspersed with cottage cheese. Salt and pepper the contents of the pan to taste. You can add spices to your liking and preference.

Step 4 out of 5

Add dry to the pan rice noodles(pasta). Place a lid on the skillet. The steam will soften them. Now try to mix without breaking. Rice pasta quickly becomes soft, but they will be ready in 5 minutes. Stir and cook in the gravy. As the gravy boils down, add water or mushroom broth. There should be enough water for the pasta to reach its condition.

Ready!

Check for salt and spices. The dish is ready. You can add a little butter to delicate taste... Divide the dish into serving bowls. Add some greens and vegetables. You need to eat this beneficial dish with a fork. Use a spoon to help yourself if necessary. The aroma is amazing. The dish is delicious and tender. Rice noodles are only vaguely similar to spaghetti in their appearance, but they taste completely different.

Aromatic, full-bodied, incredibly tasty ... Noodle soup with mushrooms is a wonderful dish. However, for some reason he is much less popular than his "older brother", chicken noodles... Maybe because before Forest mushrooms it was possible to "get it" only during the season - to collect or buy. There were also lucky ones who managed to dry up the gifts of the forest for the winter. They made the soup even more flavorful. The rest could only dream of this wonderful dish.

But now are completely different times! Mushrooms can be bought in the store without any hindrance in any season. 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 also 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 broth for this soup. For him, you can take any mushrooms that you find - forest fresh, frozen, dried. Or store mushrooms, oyster mushrooms.

We will need:

Cooking broth:

We will sort out fresh mushrooms, clean (if necessary), wash. Dry - rinse thoroughly warm water and then soak in cold water for 2-2.5 hours. You can, in fact, not soak, but rinse and cook immediately. Then the cooking time of the broth will be the same 2-2.5 hours.
Fill the mushrooms with cold water. Dried - with the liquid in which they were soaked. Bring to a boil, put onion, carrots, parsley. Vegetables can be chopped coarsely or finely or put whole.
After boiling, we will cook broth from fresh / frozen / pre-soaked dry mushrooms for 30-40 minutes, from champignons and oyster mushrooms - 15-20 minutes.
Let us brew, strain. Cut the mushrooms into pieces and set aside until the soup is prepared. Throw out the vegetables and roots.

Mushroom broth is usually not salted when cooked. Salt is added already when preparing dishes from it. From this amount of products, about 3 liters of broth will be obtained.

Cooking homemade noodles

You can use store-bought pasta. But many people like this soup with homemade noodles... Let's cook it.

We will need:

Cooking noodles:

Break the egg into a bowl, add salt and water. Beat everything up.
Little by little we will add the sifted flour, constantly stirring the dough.
Knead the mass well. The dough should be quite plastic and soft. Do not make it cool - during the rolling, your hands will literally be taken away.
Cover the dough with a bowl or cling film... Let us stand for 20-25 minutes.
Let's take a frying pan. Divide the dough into several small pieces. We will roll these parts as thin as possible, focusing on the diameter of the pan.
Now let's dry the noodles. This is necessary so that it does not sour in the broth. In addition, this procedure allows you to solve the problem with the flour "flaking" from the noodles during cooking. Heat the pan over low heat (no oil!), Put circles of dough on it and dry for about half a minute on each side.
If there is excess flour on the dough, shake it off. We cut each circle into three parts. Put all the resulting pieces of dough on top of each other and cut them across as thinly as possible.

This amount of noodles is a lot for one soup. Therefore, we set aside as much as necessary, and spread the rest on a tray and air dry for several hours. Then this noodle can be folded into a jar or a thin linen bag and used next time.

Cook soup

Mushroom noodle soup is usually cooked without potatoes. But if suddenly you can't imagine your first courses without this vegetable, add 2-3 diced potatoes. They must be placed in the boiling broth before the rest of the ingredients. Let it cook for 5-7 minutes, then we will add the rest of the products in the order indicated in the recipe.

For our recipe we need:

From this amount of products, 10-12 servings of soup will be obtained. Cooking time is 20-25 minutes.

Cooking mushroom noodle soup:

Bring the broth to a boil. Let's salt. At this time, finely chop the onion and carrots and fry them a little in oil.
Put sautéed vegetables and noodles in the boiling broth. We will cook for 7-10 minutes.
1-2 minutes before the end of cooking, put the chopped mushrooms from the broth.

Serve soup with herbs and, if you like, sour cream.

We hope you enjoy our recipe. Bon Appetit! We wish you to spoil your own homemade this wonderful soup more often.

In contact with

Under running cool water, wash the Chinese (also called oriental) shiitake mushrooms, then cut them into strips and pour boiling water over them. Cut the onions into half rings and Chinese cabbage... In the end, the dish will turn out to be spicy and pungent due to the addition of garlic, and if you want to get not spicy, but tender dish then it is worth reducing the amount of garlic and soy sauce.

Put some oil on the pan (or simply wipe the pan with a cotton pad dipped in oil). Very little oil is needed. When the pan is well heated, you can put onions and mushrooms on it. They must be fried together for 10 minutes, stirring constantly, and then adding Chinese cabbage, salt, remove from heat and cover.

Chop the garlic very finely, add it to the pan with mushrooms, cabbage and onions, add a little sesame oil. It is this, in combination with shiitake, that will give the dish a nutty taste and aroma. Then put the prepared rice noodles in the pan and fry all the ingredients together for 5 minutes, remember to stir the dish.

The dish is ready, enjoy! But before serving, be sure to sprinkle each serving with soy sauce and serve chopsticks (instead of forks) to create an oriental mood at the table. Shiitake and funchose mushrooms do not need to be seasoned with butter or mayonnaise. This will only ruin the dish. A small amount of soy sauce and sesame oil is enough here.

Cooked in chicken broth, frozen mushroom and champignon mushroom noodles are as delicious as they are easy to make. Even a novice mistress

What I love about this soup is the availability of ingredients and the ability to prepare it at will. I always keep frozen mushrooms and pasta in stock, so mushroom soup is a frequent guest on my table.

Sometimes I cook this dish in chicken broth, so it turns out to achieve a richer taste. But if it is not there, then I cook it in water - a large assortment of mushrooms allows you to make the noodles tasty and aromatic without using meat broth.

for 5 portions of 500 gr

Frozen and fresh mushroom noodles

1.8 l chicken bouillon(in post - water);
150 gr fresh champignons;
150 g of mushrooms frozen;
150 gr oyster mushrooms;
a handful of pasta;
50 g onions(one small head);
50 grams of carrots (half a small carrot);
sunflower oil;
salt;
ground black pepper.

How to cook mushroom noodle soup

First, you need to prepare champignons, oyster mushrooms and frozen mushrooms for noodles:

Throw the frozen mushrooms into boiling water and cook after boiling for about 7 minutes. Do not defrost the mushrooms beforehand. Rinse boiled mushrooms under cold water.
Thoroughly clean the champignons from the ground with a napkin, wash gently if it is heavily soiled. Slice each mushroom lengthwise into 4 plates. Pour a teaspoon of vegetable oil into a preheated pan. Arrange the mushroom plates in one layer. Fry the mushrooms until golden brown, first on one side, turning over, on the other.
Peel the oyster mushrooms from dirt, cut into thin strips.

Bring the broth to a boil and put oyster mushrooms, boiled mushrooms and fried mushrooms in it in turn. Cook over low heat for about five minutes, then pour vermicelli into the mushroom soup, add salt and ground pepper.

Would you like frozen mushroom noodles to taste rich? Use a powder made from dried whites (grind in a coffee grinder or other method). A teaspoon of this seasoning, added along with the mushrooms, will make the soup more flavorful.

Saute chopped onions and finely grated carrots in a small amount of oil. If you do not know how much to fry a soup fry, then focus on carrots. As soon as it becomes soft and begins to change color, coloring the oil, it means that the sautéing process is ready.

Transfer the fried vegetables to a saucepan with the rest of the products, and continue to cook until the noodles are cooked (7-10 minutes, depending on the size). Even if it seems to you that the pasta is damp, I still recommend removing the pan from the heat. The cooking process continues for some time and the noodles will come to readiness when proving.

At the end of cooking, taste the dish with salt and spices, adjust the taste if necessary. Turn off the heat and leave the pot of soup alone for at least 10 minutes - mushroom noodles from frozen mushrooms should stand before serving to improve the taste of the dish.

Bonus! Recipe mushroom soup(with potatoes) from Ilya Lazerson.