Delicious first course: mushroom noodles. How to cook mushroom noodles

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 aromatic, rich and delicious soup, in which mushrooms come in large quantities. Recipes for its preparation are huge - from the simplest to the most intricate, from familiar to exotic. Even the esthete and gourmet will surely find among this abundance mushroom soup with noodles, which will completely satisfy his requests. And you can develop your own recipe, if the basic can be harmoniously supplemented with unexpected (but combining!) Components.

homemade noodles

Without a doubt, the dish will turn out delicious and with pasta. Moreover, some recipes require the use of a certain grade of products. But if you want to make a soup in a country style, it's best to do it yourself, as cooking mushroom noodles is more tasty with its domestic variety. Especially since it is rather simple. One and a half cup of flour is sieved on a board, in the hill is a crater. Two spoons of butter are well beaten with a triple volume of slightly warmed water, add salt and pour into parts in parts. Mix the dough with the constant addition of flour (it will still be about the same amount as was originally taken). The dough should be extremely steep, so that you can hardly ride. It is rolled into the most thin layer, cut by very narrow stripes. They are poured with flour, so they do not stick together, pile up and cut into size, short pieces. After drying, they can be stored in a package in the freezer for an indefinite time. Mushroom soup with noodles, which you cooked yourself, will be much more delicious than with the bought.

Only two ingredients

Even if you do not use a long list of ingredients, you will get amazing mushroom noodles. However, most of all for the set goal suits boletocks. For a couple of liters of water, they need to take at least a third of a kilogram, but better and more. From mushrooms brewed a steep, rich broth, they are removed, and in their place is put noodles (about a glass). After boiling, the soup is greased and refueled with melted butter; Mushrooms are cut (the size of the pieces depends on your tastes) and return to the place. Ready mushroom noodles are poured on plates - eat served! For flavor, you can sprinkle your portion with fresh herbs, and to expand the taste range - put a spoonful of sour cream.

Tomato-mushroom soup

Those who wish can complicate the previous recipe by bringing it closer to the more familiar soups. From the pound of any mushrooms, again, the rich broth is made; While it comes to the standard, a roast is prepared from a chopped onion and a small grated carrot. When you get the right shade, add the mashed tomato, previously freed from the skins, and put it out a little under the lid. When the mushroom noodles from fresh mushrooms will be almost ready, it is injected with roast, and a couple of minutes before the readiness - the bay leaf and greens. In this recipe, you can apply and potatoes, although many culinary experts believe that it kills inimitable mushroom flavors and flavor.

Mushroom noodles in Chinese

Chinese cuisine has been a success for decades. Many housewives often and willingly use its recipes in everyday life. For sure they will like mushroom noodles cooked according to culinary canons under heaven. For the dish, pre-brewed and filtered strong chicken broth. It will take about one and a half liters. When it is ready, garlic (3-4 lobules) is rubbed into it and a small ginger root is finely chopped. With these additions, the broth quietly boils for about a quarter of an hour. Separately boiled rice thin noodles and plates half a kilogram of champignons. Hot broth is combined with both, and with another, plus a tablespoon of soy sauce, lemon juice and sesame oil. As a green seasoning appears chopped cilantro.

Fish soup with mushrooms

Very interesting is mushroom noodles based on ... canned mackerel. The fish bank in its own juice or oil is kneaded with a fork, it is poured with water with the addition of salt, laurel and pepper and slowly boils for ten minutes. The chopped onion is parsed to a blush, the fungi are fried in parallel (the fungi are considered to be the best, but any others will also go). In the broth at the same time are introduced: frying, sliced fresh carrots, 3-4 potatoes diced, and after the next boiling - and mushrooms. The soup should boil again; The last noodles are poured. Welded and she - you can call to the table. Just do not forget to put the first greens in the plates. And one more remark: if all other varieties of mushroom noodles are successfully combined with sour cream, then this is better not to add it.