Many people called "mushroom noodles" suspect boring pasta with a meager amount of mushrooms and are not even going to cook it. Meanwhile, the so-called fragrant, rich and very tasty soup, in which mushrooms are included in large quantities. There are a lot of recipes for its preparation - from simple to very intricate, from familiar to exotic. Even an esthete and a foodie will surely find amidst this abundance of mushroom noodle soup that will fully satisfy his needs. And you can develop your own recipe, if the basic one can be harmoniously supplemented with unexpected (but combined!) Components.
homemade noodles
Without a doubt, the dish will turn out delicious and with shop pasta. Moreover, some recipes require the use of a certain variety of products. But if you want to cook the soup in a rustic way, it is better to do it yourself, since it’s more delicious to cook mushroom noodles with its home variety. Moreover, it is done quite easily. One and a half cups of flour is sifted on the board, a crater is made in the hill. Two tablespoons of oil are well beaten with a triple volume of slightly heated water, salted and poured in parts into the recess. Knead the dough with the constant addition of flour (it will go about the same amount as it was originally taken). The dough should be extremely cool to barely roll. It is rolled into the thinnest layer, cut with very narrow stripes. They are poured with flour so that they do not stick together, stacked in a pile and cut into dimensional, short segments. After drying, they can be stored in a bag in the freezer indefinitely. Mushroom soup with noodles that you cooked yourself will be much tastier than with purchased.
Just two ingredients
Even if you do not use a long list of ingredients, you will get amazing mushroom noodles. True, the mushrooms are most suitable for the goal. For a couple of liters of water they need to take at least a third of a kilogram, and better and more. A steep, saturated broth is cooked from the mushrooms, they are taken out, and noodles are put in their place (near a glass). After boiling, the soup is salted and seasoned with ghee; mushrooms are cut (the size of the pieces depends on your tastes) and returned to their place. Ready mushroom noodles spills on plates - served! For flavor, you can sprinkle your portion with fresh herbs, and to expand the taste range - put a spoonful of sour cream.
Tomato and mushroom soup
Those who wish can complicate the previous recipe, bringing it in composition to more familiar soups. From a pound of any mushrooms, a rich broth is again made; until it comes to condition, a roast is prepared from chopped smaller onions and a small grated carrot. When you achieve the desired shade, add mashed tomato, previously freed from the skin, and simmer a little under the lid. When the mushroom noodles from fresh mushrooms are almost ready, frying is introduced into it, and a couple of minutes before cooking - bay leaf and greens. Potatoes can also be used in this recipe, although many chefs believe that it kills the unique mushroom aromas and taste.
Chinese Mushroom Noodles
Chinese cuisine in recent decades has always been a success. Many housewives often and willingly use her recipes in everyday life. Surely they will also like mushroom noodles, cooked according to the culinary canons of the Middle Kingdom. For the dish, strong chicken broth is pre-cooked and filtered. It will need about one and a half liters. When it is ready, garlic (3-4 cloves) is rubbed into it and a small ginger root finely crumbles. With such additions, the broth boils quietly for about a quarter of an hour. Separately cooked thin rice noodles and plates half a kilogram of champignons. The hot broth is combined with one and the other, plus a tablespoon of soy sauce, lemon juice and sesame oil. Chopped cilantro acts as a green seasoning.
Fish soup with mushrooms
Mushroom noodles based on ... canned mackerel are very interesting. A can of fish in its own juice or in oil is kneaded with a fork, poured with water with the addition of salt, laurel and pepper and slowly boiled for about ten minutes. The chopped onion is passeriruyus to a blush, forest mushrooms are fried in parallel (honey mushrooms are considered the best, but any others will go). At the same time, they are introduced into the broth: frying, sliced fresh carrots, 3-4 potatoes in cubes, and after the next boiling - and mushrooms. The soup should boil again; the last is the noodles. It will boil, too - you can call to the table. Just don’t forget to sprinkle the first with herbs on the plates. And one more note: if all the other varieties of mushroom noodles are successfully combined with sour cream, then it is better not to add it to this.