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The rich taste and aroma of any mushroom dish is familiar to many since childhood, when the whole family went to the forest for a quiet hunt. The collected gifts of nature were prepared with pleasure for future use in order to pamper their relatives at any time. And today, recipes for mushroom dishes are quite popular, including noodles with porcini mushrooms. After all, this combination allows you to cook both a very hearty dinner and a less high-calorie lunch.
Boletus is just perfect for preparing various noodle dishes.
Secrets of cooking noodles with porcini mushrooms
Preparing mushroom noodles will not be difficult, but in order for the dish to succeed, it is important to correctly choose and prepare the main ingredients.
For the preparation of the first and second courses, you can use pasta purchased in the store. But the most delicious option will be the one with homemade noodles.
Boletus can be taken both fresh and frozen or dried. However, the preparation of this ingredient before cooking will differ.
To preserve flavor and aroma as much as possible, fresh porcini mushrooms are used immediately after harvest. They are thoroughly washed and cleaned. Do not soak the boletus, otherwise they will be saturated with moisture and become tasteless.
When using frozen mushrooms, you do not need to defrost them first. If they were prepared in a sliced form, then they can immediately be sent to boiling water.
But before cooking noodles with dried porcini mushrooms, they must be soaked in water. Typically, the soak time is 1-2 hours. Only after this procedure, dry boletus in the finished dish will be more tender and soft.
Porcini Mushroom Noodle Recipes
Porcini mushrooms are just perfect with noodles. Therefore, there is a considerable number of very different dishes where these two ingredients are present.
Recipe for noodles with fresh porcini mushrooms
Fresh porcini mushrooms are often used for cooking first courses. And to make mushroom noodle soup, you need the following ingredients:
- broth (chicken or vegetable) - 3 l;
- potatoes (large) - 4 pcs.;
- vermicelli (spider web) - 80 g;
- fresh porcini mushrooms - 400 g;
- olive oil - 3-4 tbsp l .;
- butter - 2 tbsp. l .;
- carrots - 1 pc.;
- onions - 1 pc.;
- bay leaf - 2 pcs.;
- salt to taste;
- fresh herbs to taste.
Preparation method:
- They begin to cook the soup with mushrooms. They are thoroughly washed and peeled, then cut into medium-sized pieces.
- Onions are also peeled and cut.
- Put a frying pan on the stove, pour olive oil into it and add butter. Then they send the onion, sauté it until golden brown, then spread the mushrooms, lightly salt. Fry, stirring constantly for 10-15 minutes.
- Start with the rest of the vegetables. Peel and cut potatoes, then carrots (the pieces should not be made too small). Then the vegetables are transferred to a saucepan and poured over with broth.
- When the mushroom frying is ready, they also transfer it to a saucepan. Put on the stove and bring to a boil. Reduce heat and simmer for 20 minutes.
- After that, add vermicelli to the pan (you can use other pasta for soups if desired) and cook for another five minutes. Then salt, add bay leaves, fresh herbs, and remove from the stove.
Noodle soup with fresh porcini mushrooms turns out to be very rich and aromatic
Frozen porcini mushroom noodles recipe
Frozen boletus can also be used to make delicious noodle soup. This will require:
- water or broth (vegetable or meat) - 1.5 liters;
- frozen porcini mushrooms - 300 g;
- potatoes (large) - 2 pcs.;
- onion - 1 pc .;
- carrots (medium) - 1 pc.;
- bulgarian pepper (red frozen) - 1 pc .;
- noodles - 50 g;
- vegetable oil - 2 tbsp. l .;
- spices (salt, pepper) - to taste.
Step-by-step cooking steps:
- The potatoes are peeled, washed and cut into medium slices. Then it is transferred to a saucepan, filled with water and placed on the stove.
- Start with other vegetables. Peel and finely chop the onion, then peel the carrots and cut them into strips.
- Vegetable oil is poured into a pan, put on the stove. Spread the onion and fry it until golden brown. Add the carrots and continue to fry for another 2-3 minutes, stirring constantly.
- While the vegetables are being fried, the potatoes should boil during this time. Frozen boletus is spread in boiling water. Then the contents are allowed to boil again and the heat is reduced so that it does not stop boiling.
- During frying, bell peppers, cut into strips, are also added to the pan. It is best to use it in frozen form, then it will have less effect on the final taste, but at the same time it will give the soup a beautiful color.
- Once all the vegetables are lightly fried, add a small amount of broth from the pan to them and simmer a little until soft.
- After 15 minutes, the mushrooms and potatoes were boiled, noodles and stewed vegetables are poured to them.
- Mix everything thoroughly, add spices (salt, pepper) to taste and let it boil for another five minutes after boiling.
Fresh herbs not only decorate the soup, but also give it an unusual aroma.
Mushroom noodles from dried porcini mushrooms
In addition to soups, the second courses of boletus are also delicious. An example is the recipe for dry porcini mushroom noodles with cheese.
For the dish you will need:
- wide noodles (tagliatelle) - 300 g;
- dried boletus - 100 g;
- onions - 2 pcs.;
- hard cheese - 100 g;
- water - 4 tbsp.;
- vegetable oil - 5 tbsp. l .;
- greens, salt to taste.
Cooking method:
- First, dried porcini mushrooms are soaked for two hours. Then, draining all the liquid, they are transferred to a saucepan, pour 4 tbsp. water and boil for 10 minutes after boiling.
- The broth is poured into another pan, and the boletus themselves, after cooling, are cut into small pieces.
- In the poured broth, boil the tagliatelle until tender. Salt, then discard in a colander.
- Peel and chop the onion. Put a frying pan on the stove, pour oil into it and saute the onion until golden brown. Add porcini mushrooms to it, fry for 3-5 minutes.
- Mix hot noodles with fried mushrooms, sprinkle everything with grated cheese and fresh chopped herbs.
Cheese perfectly complements the combination of porcini mushrooms with noodles
Homemade noodles with porcini mushrooms
Store-bought pasta looks appealing when cooked, but it doesn't taste like homemade noodles. The dish made from it with boletus turns out to be much tastier and brighter.
Ingredients:
- broth (meat or mushroom) - 400 ml;
- boletus - 110 g;
- butter - 20 g;
- flour - 80 g;
- water - 20 ml;
- egg - 1 pc.;
- salt to taste.
Step by step recipe:
- Porcini mushrooms are washed thoroughly and chopped finely. Put a deep frying pan (you can use a cauldron) on the stove, put butter in it. Spread porcini mushrooms next and stew them over low heat.
- While the boletus is stewing, they prepare homemade noodles. Pour flour into a bowl, make a depression and pour in an egg along with water. Knead the tough dough.
- They let him stand for five minutes, and then roll out a thin cake. Sprinkled with flour, it is bent 3-4 times, then cut into strips. To prevent it from sticking together, you can dry it slightly.
- Put the stewed boletus in a saucepan, pour them with broth, put on the stove and bring to a boil. Homemade noodles are poured into the boiling broth. Cook for 4-5 minutes.
By adding fresh herbs when serving, the mushroom noodle flavor will be much brighter
Recipe for noodles with porcini mushrooms with creamy sauce
Mushroom noodles with creamy sauce will please everyone with their delicate and exquisite taste. And you can cook this dish from the following ingredients:
- fresh boletus - 500 g;
- dried boletus - 50 g;
- cream - 300 ml;
- onions - 2 pcs.;
- tomato - 1 pc.;
- thin noodles (spaghetti) - ½ tbsp.;
- dry white wine - ½ tbsp.;
- garlic - 1 clove;
- butter - 2 tbsp. l .;
- olive oil - 1 tbsp l .;
- parsley - 1 bunch;
- broth - ½ tbsp.;
- salt, pepper - to taste.
Cooking method:
- Onions are peeled and cut into large half rings. The tomatoes are washed and also cut into large slices. The parsley leaves are separated from the stems.
- Put a saucepan on the stove and melt a spoonful of butter in it. Spread the onion and fry until transparent. Then add tomato, parsley and dry porcini mushrooms.
- Paste for several minutes, then pour in wine, cream and broth (you can use vegetable, meat or mushroom if desired). Bring, stirring, to a boil, and leave over low heat until boiled in half in volume.
- Start with fresh porcini mushrooms. They are thoroughly washed, cleaned and finely cut. The garlic is peeled and cut into slices. Put butter in a frying pan and add garlic. It is lightly fried until it gives off enough flavor, then removed.
- Spread out after the mushrooms. Fry them in butter, then in olive oil until golden brown. Salt and pepper to taste.
- Separately boil spaghetti in salted water, discard in a colander and rinse them.
- The prepared sauce is passed through a sieve and brought to a boil again. Then it is whisked and poured into the spaghetti. All are mixed. When serving, spread fried porcini mushrooms on top.
Creamy sauce is just perfect to complement any mushroom dishes
Calorie noodles with porcini mushrooms
The calorie content of noodles with mushrooms, depending on the recipe, can be different. If we take the classic mushroom noodle soup as a basis, then its nutritional value is approximately 28 kcal, but noodles with porcini mushrooms with a creamy sauce have a caloric value of about 120 kcal.
Conclusion
Noodles with porcini mushrooms is a rather interesting duet that allows you to create unusual and very tasty dishes. Thanks to the variety of recipes, this combination can be used for preparing a hearty lunch or a quick dinner.
