Noodles with mushrooms

Prepared by: Alexey Marchuk

09/05/2014 Cooking time: 1 hour 0 min

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An unsurpassed, flavorful and nutritious first course with mushrooms and noodles. Ideal for lunch at home. It is prepared quickly, simply and without any extra effort.

Fried noodles with mushrooms

If you have leftover cooked noodles, this dish will take no more than 10 minutes to prepare. Plus everything will be delicious and full of nutritious mushrooms.

Recipe ingredients:

2 tablespoons coconut or olive oil
150 g shiitake or oyster mushrooms
salt to taste
1 teaspoon finely minced ginger
1 teaspoon finely minced garlic
1 cup cooked soba noodles
2 thinly sliced onions
1 tablespoon soy sauce
splash of sesame oil
squeeze lemon juice
1 ½ teaspoons mirin
sesame seeds, for decoration

Step-by-step cooking plan:

Heat oil in a wok or large sauté pan over medium-high heat. When the oil is hot but not smoking, add the mushrooms and a pinch of salt. Cook until cooked through and starting to brown, about 5 to 7 minutes.
Add ginger and garlic and cook for 1 minute, stirring.
Add noodles, scallions, soy sauce, sesame oil, lemon juice and mirin. Use tongs or a wooden spoon to mix and heat all ingredients.
Place on a plate and garnish with sesame seeds.

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.

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.

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.

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.

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.

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.

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.

Mushroom noodles with sesame glaze

Ready dish in 20 minutes. This flavorful pasta dish makes for a unique comfort dinner—you won't believe it only has 7 ingredients!

Glaze the mushrooms in a skillet with sesame oil, soy sauce and a little maple syrup until they are golden brown and beginning to caramelize.

Once the mushrooms are golden brown, lightly fry the carrots to retain their natural crunch and bright orange color. Add the cooked pasta and you're done, it's SO easy.

I've only used carrots here for simplicity, but why not add red peppers, zucchini or cabbage in there?

7-ingredient Asian noodles with sesame-glazed mushrooms and carrots. The flavorful dish is ready in 20 minutes! Perfect for weeknight dinners!

Cooking time: 20 min.

Recipe ingredients:

2 tablespoons toasted sesame oil
1 tablespoon maple syrup
3 tbsp soy sauce
14 – 16 cremini mushrooms
1 large carrot, cut into matchsticks
7 ounces brown rice noodles or spaghetti (such as these)
2 teaspoons white rice vinegar (or lime juice)
green onions, parsley or cilantro for dressing

Step-by-step cooking plan:

Bring a large pot of water to a boil, add pasta and cook according to package directions (about 7-10 minutes for brown rice spaghetti).
Meanwhile, heat sesame oil, maple syrup and soy sauce in a large skillet over medium heat. Add the whole mushrooms and cook, stirring regularly, until softened and beginning to brown, about 5 to 7 minutes. Be sure to turn them occasionally to ensure they cook evenly.
Add carrots to the pan and cook for another 3-4 minutes. Don't cook it too long to keep it slightly crispy.
Drain the pasta and add to the saucepan with the mushrooms and carrots. Stir and cook for another 3-4 minutes. I like it when the noodles just start to stick to the pan and caramelize. Stir in the white rice vinegar, stir again and taste to adjust the seasonings, adding more soy sauce for saltiness if necessary.
Divide into bowls, sprinkle with fresh chopped green onions and serve plain or with a salad.
It will keep in the refrigerator for up to 3 days.

NOTES
For garlic lovers, finely chop one clove of garlic and add it to the pan immediately after adding the carrots.

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.

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.

Soup with champignons and vermicelli recipe with photos – Eat at Home

Like almost all mushroom soups, champignon soup with noodles cooks very quickly and turns out very tasty. Another important advantage is that, as a rule, all the products necessary for this soup are “within walking distance” at any time of the year.

Recipe author: K. Kryn
After cooking you will receive 4 servings
Cooking time: 20-30 minutes

Ingredients

Champignons – 200-300 g
Potatoes – 4-5 pcs. (medium size)
Vermicelli – 1 handful
Carrots – 1 pc. (small size)
Greens (parsley and dill) – 4-5 sprigs each
Salt – 1 teaspoon (without top)
Water
Vegetable oil (for frying)
Sour cream (for dressing the finished dish)

Step by step recipe

Let the mushroom broth simmer. Wash the champignons and cut them into small pieces, put them in a 3-liter pan, add cold water 4-6 cm below the edge of the pan, put on high heat, bring to a boil and cook further over low heat.
While the mushroom broth is cooking, prepare the potatoes. Peel the potatoes and cut into small pieces.
Place the potatoes into the pan. The time it takes to prepare the potatoes is quite enough to pre-cook the champignons, and therefore, as soon as the potatoes are peeled and cut, they should immediately be poured into the mushroom broth, increasing the heat under the pan. Stir, bring to a boil, cover and reduce heat.
Prepare roasted carrots. Pour vegetable oil into a dry, cold frying pan 2-3 mm above the bottom and place over medium heat. While the pan is heating up, peel the carrots and cut into thin strips. Pour the carrots into the heated oil, stir, spreading over the entire surface of the pan, cover with a lid, reduce heat and simmer for 5 minutes.
While the carrots are stewing, add salt to the soup and add vermicelli. Increase the heat under the pan, add salt, stir, add vermicelli, stir, bring to a boil, reduce heat and cover with a lid.
Check the carrots for readiness. If the carrot pieces are easily broken with the edge of a spoon, the frying pan should be removed from the heat and left with the lid closed.
Chop the greens. Finely chop the parsley and dill with a knife.
Check the potatoes for readiness. If the potato pieces can be easily mashed with the back of a spoon on the side of the pan, you are good to go.
Add roast and herbs to the soup. Increase the heat, add the roast into the soup, stir, pour the herbs into the soup, stir, bring to a boil, reduce the heat, cover with a lid and let simmer for 2-3 minutes.
Champignon soup with noodles is ready! When serving, the soup can be seasoned with sour cream.

Mushroom soup

The nutritional value:

Calories: 26 kcal.
Proteins: 1.3 g.
Fat: 1.8 g.
Carbohydrates: 1.7 g.

Bon appetit!

Source:

Recipe for champignon soup with vermicelli

Mushrooms are a storehouse of vitamins and microelements for our body. Therefore, soups based on them are not only incredibly appetizing and nutritious, but also very healthy. There are a huge number of recipes for first mushroom dishes, because this product goes well with many ingredients and gives an excellent aroma.

The option with the addition of pasta will be original and satisfying. We suggest taking the most accessible and long-familiar mushroom - champignon, and preparing a delicious lunch with it, using our simple tips and step-by-step photos, as well as a video on the site.

Recipe for soup with champignons and vermicelli

First of all, prepare the broth. To do this, immerse the defrosted chicken fillet in cold water and put it on fire. When it boils, add bay leaf, salt and pepper to taste. We continue to cook.
At this time, prepare the remaining ingredients: peel and finely chop the onion, wash the champignons thoroughly, peel and cut into thin slices, chop the greens.
Heat the butter in a frying pan and sauté the onion over low heat for 2-3 minutes. Then add mushrooms to it, mix and fry for another 10 minutes.
Boil the eggs for 10 minutes after boiling, remove them from the heat, cool under cold water and peel them. We cut each into several pieces coarsely.
We strain our broth. Let the meat cool slightly and cut it into small pieces.
Boil the vermicelli separately. To do this, put 1 liter of water in a saucepan and bring it to a boil, lower the noodles into it and wait until the liquid boils again, stirring constantly. Immediately after this, drain the pasta in a colander.
Next, add chicken meat, mushrooms with onions and boiled noodles to our broth. Bring to a boil. Cook for a few minutes.
Throw finely chopped herbs into the soup and remove it from the heat. Let it stand covered for about 10 minutes. Pour our delicious dish into plates, adding pieces of boiled egg to it.

Cooking time: 1 hour

Number of servings: 8

Energy value

calorie content - 103.8 kcal;
fats - 5.3 g;
proteins - 2.4 g;
carbohydrates - 11.6 g.

Step-by-step description of the process

Wash the potatoes thoroughly, peel and cut into cubes. Place a pan of water on the fire, bring to a boil and add the potatoes. Cook for 15 minutes.
Remove the peel from the onions and carrots. Finely chop the onion and grate the carrots on a medium grater.
Wash the mushrooms under cold running water, clean them and cut them into thin slices.
Heat vegetable oil in a frying pan, sauté onions and carrots for 5 minutes. Add champignons to them, mix and fry for another 7 minutes.
Add the fried mushrooms and vegetables to the potatoes after 10 minutes of cooking. Bring to a boil.
Add vermicelli and cook everything together for 10 minutes.
Wash and finely chop the greens. 5 minutes before it’s ready, put it in our soup. Salt and pepper to taste.
That's it - the nutritious and light soup is ready! Let it brew a little, pour it into plates and serve.

These first courses are very easy to prepare.

Therefore, even a novice cook can easily and quickly cook a hearty mushroom dinner.

Using a multicooker, if you have one, will make the task even easier. Be sure to try to diversify your menu with nutritious soups with champignons. It's really healthy and incredibly tasty. Bon appetit!

Source:

How to make champignon and vermicelli soups: step-by-step recipes for chicken and other dishes

Encyclopedia "Mushroom-Info"Mushroom dishesChampignon dishesChampignons with vermicelli: recipes for mushroom dishes

Some housewives prepare champignon soup exclusively with noodles, others prefer to add potatoes, and still others use both of these ingredients - the result is certainly excellent.

To make cooking faster, you can use store-bought pasta.

But if you have enough time, you can prepare vermicelli for soup with champignons yourself.

Champignon and chicken soups with vermicelli

Chicken soup with champignons and vermicelli.

Ingredients:

1.5 liters chicken broth
100 g champignons
100 g grated cheese
50 g small vermicelli
1/2 parsley
pepper
salt

Wash the champignons, peel them, cut into thin slices.

Wash the greens and chop them.

Bring chicken broth to a boil in a pot, add prepared champignons, vermicelli, salt and pepper, and boil until tender.

To make the taste of chicken soup with champignons and noodles more rich, it is recommended to add grated cheese and herbs to it at the end of cooking.

Chicken soup with champignons and vermicelli in Hungarian style.

Ingredients:

100 g fresh champignons
1.2 kg chicken
200 g vermicelli
60 g celery root
25 g parsley root
black peppercorns
salt to taste
parsley

Cut the prepared chicken into small portions, put in a pan, add cold water, put on fire, bring to a boil, drain the water, rinse the meat in running cold water, put back in the pan, add cold water, put on fire, bring to a boil. and cook over low heat at a low boil.
Cut peeled vegetables and mushrooms into cubes and place in boiling soup. When the meat is cooked until half cooked, add black peppercorns, salt and parsley.
1-2 minutes before the end of cooking, add vermicelli, previously cooked until tender in salted water, bring to a boil and remove from heat.
Before serving, add chopped parsley to bowls of soup prepared with vermicelli and champignons according to this recipe.

Vegetable soups with champignons and vermicelli

Now check out a selection of step-by-step recipes for preparing vegetable soups with champignons and noodles.

Champignon soup with vermicelli, vegetables and herbs.

Ingredients:

200 g champignons
30 g vermicelli
1 small carrot
1 leek root
parsley
thyme
Bay leaf
salt to taste

Before you start preparing the soup, you need to soak the champignons for 2 - 3 hours. After this, rinse them, peel them and chop them finely.

Throw the mushrooms into a pan of boiling water, add vermicelli, grated carrots, chopped leeks, bay leaves, herbs, and thyme. Add some water to the pan. Add salt and cook for 10 minutes over low heat.

Then remove the mushrooms, rub the vegetables through a sieve and bring to a boil again.

Soup with 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, champignons or umbrella mushrooms
vermicelli

For vermicelli:

160 g flour
1 teaspoon melted butter
2–3 tbsp. spoons of water

Knead the flour with other products until a viscous dough is formed, then roll it out in a thin layer on a board and cut into strips. The dough is easier to cut if it is allowed to dry slightly while rolled out.

Place thinly sliced vermicelli in boiling salted water and cook until it floats 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.

To prepare soup with champignons and noodles according to this recipe, add roots and mushrooms cut into strips, cut in half or into four parts, into boiling broth and cook until tender. Add separately boiled vermicelli to the finished soup.

Soup of fresh champignons with vermicelli, carrots and celery.

Ingredients:

400 g fresh champignons
40 g vermicelli
80 g onions
60 g carrots
parsley root
celery root
35 g butter
40 g sour cream
dill or parsley
salt to taste

Thoroughly clean the champignons, rinse, cut into thin strips, place in a saucepan, add water, add butter, cover with a lid and simmer, stirring for 20 - 30 minutes. Don't forget to stir periodically. Peel onions, carrots, parsley root, celery root, rinse, cut into strips and fry in butter.

After the specified time, add vermicelli, fried vegetables to the stewed mushrooms, pour in 1.5 liters of water, add salt, bring to a boil, cook over low heat for 10 minutes.

Mushroom soup with vegetables.

Ingredients:

200 g fresh champignons
30 g vermicelli
2 carrots
2–3 potatoes
2 eggs
1 teaspoon butter
1 bay leaf
ground black pepper and salt to taste
parsley

To prepare a delicious mushroom soup from champignons with vermicelli according to this recipe, you need to peel and cut the mushrooms into slices. Peel the carrots, rinse and cut into slices.

Pour 1.5 liters of water into a saucepan, add salt, add prepared mushrooms and carrots, put on fire, bring to a boil and cook for about 20 minutes.

Source: https://foodszone.ru/idei/sup-s-shampinonami-i-vermishelyu-retsept-s-foto.html

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.

Description of preparation:

This is a classic mushroom noodle recipe.
The result is a rich and satisfying soup with a wonderful aroma. By the way, a little trick - if you want the broth to be clear, first boil the noodles in a separate pan. To do this, boil a liter of water and put the noodles in it, stirring until it comes to a boil, then drain in a colander. After which the noodles are sent to the soup. Good luck! Purpose: For lunch Main ingredient: Mushrooms / Champignons / Noodles Dish: Soups Diet: Vegetarian food / Recipes for weight loss

Vegan noodle bowls

These noodle bowls are topped with an amazing homemade sesame sauce, enjoy on its own as a delicious vegetarian main dish or side 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!

For those of you who want to do this by raiding your pantry for what you have on hand, or for those who don't have access to shelf-stable noodles, feel free to add your favorite alternatives.

Ramen, Lo Mein, Udon and a variety of other noodles make great last-minute substitutes.

I recently tried this recipe and fell head over heels in love with these chewy golden noodles and their flavorful sauce. They are great and also great served with shrimp, chicken, beef or tofu.

Hope you enjoy it as much as we do!

Cooking time: 18 min. Number of servings: 2 pcs.

Recipe ingredients:

9 ounces leek
6 – 8 ounces chopped cremini mushrooms
3 chopped onions
1 teaspoon oil of choice (avocado, coconut, sesame, etc.)
6 – 8 oz fresh shelf life noodles or use your favorite noodles!
5 ounces fresh baby spinach
salt and pepper to taste

FOR THE SAUCE:

1 teaspoon sesame seeds
1/4 cup soy sauce
1 teaspoon sesame oil
1 tablespoon rice wine vinegar
1 teaspoon honey or vegan brown rice syrup
1 teaspoon water
1/8 – 1/4 tsp crushed red pepper flakes

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.