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The rich taste and aroma of any mushroom dish has been familiar to many since childhood, when the whole family went into the forest on a quiet hunt. The collected gifts of nature were happily stored for future use so that they could 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 prepare both a very satisfying dinner and a less high-calorie lunch.
Boletus mushrooms are simply ideal for preparing various noodle dishes
Secrets of cooking noodles with porcini mushrooms
Preparing mushroom noodles is not difficult, but in order for the dish to be successful, it is important to choose and prepare the main ingredients correctly.
To prepare first and second courses, you can use store-bought pasta. But the most delicious option will be with homemade noodles.
Boletus mushrooms can be taken fresh, frozen or dried. However, the preparation of this ingredient before cooking will vary.
To preserve the taste and aroma as much as possible, fresh porcini mushrooms are used immediately after collection. They are thoroughly washed and cleaned. Boletus mushrooms should not be soaked, otherwise they will become saturated with moisture and become tasteless.
When using frozen mushrooms, you do not need to defrost them first. If they were prepared in sliced form, then they can be immediately sent into boiling water.
But before preparing noodles with dried porcini mushrooms, they must be soaked in water. Typically the soaking time is 1-2 hours. Only after this procedure will dry boletus mushrooms in the finished dish be more tender and soft.
Porcini mushroom noodle recipes
Porcini mushrooms go perfectly with noodles. Therefore, there are a considerable number of 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. To prepare mushroom noodle soup, you will 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:
- The soup starts with mushrooms. They are thoroughly washed and cleaned, then cut into medium-sized pieces.
- Also peel and cut the onion.
- Place the frying pan on the stove, pour olive oil into it and add butter.Then they add the onion, sauté it until golden brown, then add the mushrooms and lightly salt it. Fry, stirring constantly for 10-15 minutes.
- Proceed with the rest of the vegetables. Peel and cut the potatoes, then the carrots (the pieces should not be made too small). Then the vegetables are transferred to a saucepan and poured with broth.
- When the mushroom fry is ready, transfer it to the pan. Place on the stove and bring to a boil. Reduce heat and cook for 20 minutes.
- After this, add vermicelli to the pan (you can use other pasta for soups if desired) and cook for another five minutes. Then salt, add bay leaf, fresh herbs, and remove from the stove.
Noodle soup with fresh porcini mushrooms is very rich and aromatic
Recipe for frozen porcini mushroom noodles
You can also make a delicious noodle soup from frozen boletus. For this you will need:
- water or broth (vegetable or meat) – 1.5 l;
- frozen porcini mushrooms – 300 g;
- potatoes (large) – 2 pcs.;
- onion – 1 pc.;
- carrots (medium) – 1 pc.;
- bell pepper (frozen red) – 1 pc.;
- noodles – 50 g;
- vegetable oil – 2 tbsp. l.;
- spices (salt, pepper) - to taste.
Step-by-step preparation 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.
- Move on to other vegetables. Peel and finely chop the onion, then peel the carrots and cut them into strips.
- Pour vegetable oil into a frying pan and place it on the stove. Add the onion and fry it until golden brown. Add 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 mushrooms are placed 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 frozen, then it will have less influence on the final taste, but will still give the soup a beautiful color.
- As soon as all the vegetables are lightly fried, you should add a small amount of broth from the pan to them and simmer a little until soft.
- After 15 minutes, the mushrooms and potatoes are cooked, noodles and stewed vegetables are poured into them.
- Mix everything thoroughly, add spices (salt, pepper) to taste and let it simmer for another five minutes after boiling.
Fresh herbs not only decorate the soup, but also give it an unusual aroma.
Mushroom noodles made from dried porcini mushrooms
In addition to soups, main courses made from boletus mushrooms are also tasty. An example is a recipe for noodles made from dry porcini mushrooms with cheese.
For the dish you will need:
- wide noodles (tagliatelle) – 300 g;
- dried boletus mushrooms – 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, after draining all the liquid, they are transferred to a saucepan and poured in 4 tbsp. water and boil for 10 minutes after boiling.
- Pour the broth into another pan, and after cooling the boletus mushrooms themselves, cut them into small pieces.
- Boil the tagliatelle in the poured broth until tender. Salt, then drain in a colander.
- The onion is peeled and finely chopped. Place the frying pan on the stove, pour oil into it and sauté the onion until golden brown. Add porcini mushrooms to it and 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 attractive when cooked, but it does not have the same incredible taste as homemade noodles. A dish made from it with boletus mushrooms turns out 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 thoroughly washed and finely chopped. Place a deep frying pan (you can use a cauldron) on the stove, put butter in it. Place the porcini mushrooms next and simmer them over low heat.
- While the boletus mushrooms are stewing, prepare homemade noodles. Pour flour into a bowl, make a well and pour in the egg along with water. Knead the stiff dough.
- They let it sit for five minutes, and then roll it out into a thin cake. Sprinkle with flour, bend it 3-4 times, then cut into strips. To prevent it from sticking together, you can dry it slightly.
- Place stewed boletus mushrooms in a saucepan, pour broth over them, place on the stove and bring to a boil. Homemade noodles are thrown into the boiling broth. Cook for 4-5 minutes.
By adding fresh herbs when serving, the taste of mushroom noodles will be much brighter
Recipe for noodles with porcini mushrooms and creamy sauce
Mushroom noodles with creamy sauce will please everyone with its delicate and refined taste. You can prepare this dish using the following ingredients:
- fresh boletus - 500 g;
- dried boletus - 50 g;
- cream – 300 ml;
- onions – 2 pcs.;
- tomato – 1 pc.;
- thin noodles (spaghetti) – ½ cup;
- 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:
- The onions are peeled and cut into large half rings. The tomatoes are washed and also cut into large slices. Parsley leaves are separated from the stems.
- Place a saucepan on the stove and melt a spoonful of butter in it. Add onion and fry until transparent. Then add tomato, parsley and dry porcini mushrooms.
- Saute for several minutes, then pour in wine, cream and broth (you can use vegetable, meat or mushroom broth if desired). Bring, stirring, to a boil and leave over low heat until reduced by half.
- Start with fresh porcini mushrooms. They are thoroughly washed, cleaned and finely chopped. The garlic is peeled and cut into slices. Place butter in a frying pan and add garlic. Lightly fry it until it gives off enough aroma, then remove it.
- Spread the mushrooms after. Fry them in butter, then in olive oil until golden brown. Salt and pepper to taste.
- Separately, boil the spaghetti in salted water, drain in a colander and rinse.
- The prepared sauce is passed through a sieve and brought to a boil again. Then it is whisked and poured into the spaghetti. Everything is mixed. When serving, add fried porcini mushrooms on top.
The creamy sauce is just the perfect complement to any mushroom dish.
Calorie content of vermicelli with porcini mushrooms
The calorie content of vermicelli with mushrooms may vary depending on the recipe.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 creamy sauce have a calorie content of about 120 kcal.
Conclusion
Noodles with porcini mushrooms are a rather interesting duo that allows you to create unusual and very tasty dishes. Thanks to the variety of recipes, this combination can be used to prepare a hearty lunch or a quick dinner.
