How to cook noodles with porcini mushrooms: a recipe with a photo, a variety of ways to cook soup

Fragrant and hearty noodles with porcini mushrooms will give you a boost of vivacity for the whole day following lunch. This dish can be prepared according to various recipes, many of which are suggested on the page below. Homemade noodles with porcini mushrooms can be a complete lunch, or it can be a variant of a soup or a second course.

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

Chicken noodle soup with dried porcini mushrooms

The ingredients for making Dried Porcini Noodle Soup are as follows:

  • 300 g homemade noodles
  • 2 carrots
  • 1 onion
  • 30 g butter
  • 5-6 porcini mushrooms (dried)
  • 2 l of water
  • 1 bunch of dill or parsley
  • salt

For noodles:

  • 200 g flour
  • 1/2 glass of water
  • 3 eggs
  • salt

According to the recipe for noodles with dried porcini mushrooms, the dough is first prepared, for this, pour the flour on the table with a slide, make a hole on top, pour the eggs, ground with salt, water there and knead the hard dough.

Let the dough stand and roll it out very thinly (like paper) with a rolling pin.

When rolling, dust the dough with flour.

Cut the dough into ribbons 5–6 cm wide and fold the ribbons one on top of the other, sprinkling with flour.

Shred the noodles, cutting the ribbons across as small as possible.

Shake the noodles on the table so that each noodle separates from the other and let dry.

After that, the noodles are ready for seasoning the soup.

Next, according to the recipe for chicken noodles with porcini mushrooms, you need to rinse the dried boletus well, put them in a saucepan, add water and cook.

When the mushrooms have softened, remove them with a slotted spoon, cool, chop finely and pour back into the strained broth.

Chop the carrots and onions and fry in butter, add together with the noodles to a saucepan with boiling mushroom broth and cook until tender.

Put chopped dill or parsley in the plates.

Rice noodles with porcini mushrooms

Products:

  • 225g rice noodles (rice sticks)
  • 2 tbsp. tablespoons of vegetable oil
  • 1 garlic clove, finely chopped
  • 2 cm ginger root, minced
  • 4 shallots, finely chopped
  • 70 g porcini mushrooms, chopped
  • 100g thick tofu, cut into 1.5cm cubes
  • 2 tbsp. tablespoons of light soy sauce
  • 1 tbsp. a spoonful of rice wine
  • 1 tbsp. a spoonful of thai fish sauce
  • 1 tbsp. peanut butter spoon
  • 1 tbsp. chili sauce
  • 2 tbsp. tablespoons of dried peanuts, chopped
  • chopped basil leaves (for garnish)

Soak rice noodles in water for 15 minutes (or follow package directions). Heat oil in a large skillet (or wok). Fry the garlic, ginger and shallots on it for 1-2 minutes until light brown. Add mushrooms and fry for 2-3 minutes. Then put the tofu in a frying pan and fry it until it has a brown crust. Combine soy sauce, rice wine, fish sauce, peanut butter, and chili sauce. Pour the dressing into the skillet. Put the noodles there and mix it with the sauce. Serve hot, sprinkle with nuts and chopped basil.

Noodles with porcini mushrooms

Noodles:

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

Ground meat:

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

Knead a hard dough from flour, eggs, water and salt, let it stand for 20 minutes and roll very thinly with a rolling pin. Allow the dough to dry, chop finely, dry well, spreading it 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 the onions and fry in butter, then add mushrooms, tomato puree, salt to it and pour in a little meat broth. Cover the dishes with a lid and simmer the contents for 5-6 minutes. Put the noodles on the bottom of a greased form, drizzle with butter, sprinkle with cheese, put mushrooms, on top - another layer of noodles, sprinkle with butter again, sprinkle with cheese and lightly bake in the oven. Serve in the same form.

Noodles with porcini mushrooms and cheese

What you need:

  • 300 g homemade noodles
  • 6 dried porcini mushrooms
  • 2 onions
  • 100 g cheese
  • 4 glasses of water
  • 5 tbsp. l. vegetable oil
  • ½ bunch of greens
  • salt

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

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

Noodle pudding with canned porcini mushrooms

Ingredients:

  • 2 cups canned porcini mushrooms
  • 400 g flour
  • 6-8 Art. spoons of water
  • 3 eggs
  • 3 tbsp. tablespoons of vegetable oil
  • vegetable oil for mold lubrication
  • 1 tbsp. a spoonful of bread crumbs
  • salt

Sift flour onto a board, beat eggs into it, add salt, water, knead a hard dough. Divide the dough into several parts, roll out thinly, dry, then cut each part in half, sprinkle with flour, roll it up, 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, season with salt, add noodles, stir and cook with a lid. When the noodles are cooked, put them on a sieve, pour them over with hot water and, letting the water drain, put them on a dish. Lightly simmer the mushrooms cut into slices in vegetable oil. Grease the form with vegetable oil, sprinkle with breadcrumbs and put in it in alternating layers of noodles and mushrooms. The first and last layer must be noodles. Bake the pudding in a cool oven until golden brown. Cool the finished pudding, tip it onto a platter and serve with tomato sauce.

Recipe for noodle soup with fresh porcini mushrooms

The ingredients for making noodles with fresh porcini mushrooms are the following:

  • 1 liter of meat broth
  • 400 g fresh white mushrooms
  • 1 cup flour (for noodles)
  • 1 egg
  • 1/4 cup water
  • 2 tbsp. tablespoons of ghee
  • salt

According to the recipe for making noodle soup with porcini mushrooms, you must first cook the meat broth. Rinse the mushrooms thoroughly in running water, chop finely, put in a small saucepan, add ghee and simmer over low heat. While the mushrooms are stewing, prepare the noodles: pour the flour onto the board, make a hole in it, pour the egg there, then water and knead the tough dough. Roll it with a rolling pin into a thin layer, dry it a little and cut into strips.

Next, according to the recipe for making noodle soup with fresh white mushrooms, put ready-made boletus into a saucepan, pour broth, put on fire and, when it boils, add cooked noodles. Cook noodle soup with fresh porcini mushrooms over low heat.

To prevent the broth from becoming cloudy, the noodles can be boiled separately.

Noodles with porcini mushrooms

Ingredients:

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

Boil the meat broth. Rinse the mushrooms thoroughly in running water, chop finely, put in a small saucepan, add ghee and simmer over low heat. While the mushrooms are stewing, prepare the noodles: pour the flour onto the board, make a hole in it, pour the egg there, then water and knead the tough dough. Roll it with a rolling pin into a thin layer, dry it a little and cut into strips. Put ready-made mushrooms in a saucepan, pour over broth, put on fire and, when it boils, add cooked noodles. Cook over low heat.To prevent the broth from becoming cloudy, the noodles can be boiled separately.

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. Put fried onions, noodles in boiling mushroom broth, season with salt and pepper to taste, cook until the noodles are ready.

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

Composition:

  • 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 how noodles are prepared with porcini mushrooms, potatoes and herbs.

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
  • a bunch of greens
  • 5 allspice peas
  • 1 - 2 bay leaves
  • butter
  • parsley
  • Dill

Boil the broth with roots and a bunch of herbs, strain, boil, add noodles, boil, salt. Put ground black pepper, separately boiled potatoes, separately boiled finely chopped mushrooms, oil, herbs, add mushroom broth to taste, 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 of broth

Cut the roots and onions into strips, sauté with the fat removed from the broth, or with butter. Prepare homemade noodles, dry and sift through a sieve. Put the roots in the boiling broth, and after the broth boils again - noodles. To preserve the transparency of the soup, first immerse the noodles in hot water for 1 minute, discard on a sieve and, when the water drains, transfer to the broth. Cook the noodles in the broth for 15–20 minutes. Chop the boiled mushrooms, put in the soup when laying 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 noodles:

  • 160 g flour
  • 1 teaspoon butter, melted
  • 2-3 st. spoons of water

Knead the flour with other products until a viscous dough is formed, then roll it out on a board in a racing 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 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. In the boiling broth, lower the roots and mushrooms cut into strips, cut in half or into quarters, cook until tender. Add separately 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, you need the following ingredients:

  • 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 glass
  • Carrots - 1 piece
  • Parsley root - 1 piece
  • Salt and ground black pepper to taste

Boil the noodles in salted water and discard it in a colander. Pour mushrooms with 2 glasses of water and boil (do not pour the broth). Chop the boiled mushrooms, set aside 2 tablespoons for the sauce, and mix the rest with the noodles, hard-boiled minced eggs, butter, salt and pepper.

Stuff the prepared chicken with noodles with mushrooms and sew up the abdomen with thread. Put the carcass in a saucepan, pour the broth obtained from boiling mushrooms, put chopped roots in it and simmer the duck until tender. To prepare the sauce, sprinkle flour in a pan, pour the broth in which the chicken was stewed into it, mix well. Add chopped mushrooms set aside for the sauce, sour cream, bring to a boil and remove from heat. Remove the threads from the finished chicken, free it from the minced meat, put it on a dish. Spread the minced meat around.Pour the prepared sauce over the dish.