Rice noodles with mushrooms and soy sauce. Frozen porcini mushroom soup. Mushroom noodles with porcini mushrooms

Step 1 out of 5

Rice noodles were wild to me. I decided to try to cook it. Visually it resembles a glass thread. And it is prepared differently from regular spaghetti. So, I had marinated milk mushrooms and fresh champignons. Milk mushrooms can be replaced with any other pickled forest mushroom. If you have dried mushrooms, you can take them. Heat vegetable oil in a frying pan.

Step 2 out of 5

Cut the onion into cubes.

Step 3 out of 5

Fry the onion in a frying pan. When it's browned, add the champignons to the pan. Fry the champignons until almost done, 10 minutes. You can add a little water if the liquid released from the mushrooms has already evaporated. Now add milk mushrooms (or your mushrooms). For those who use dried ones: they need to be washed and soaked in boiling water. Remove mushrooms from water. Squeeze. Add to the pan. Do not pour out the mushroom broth. In the process of preparing rice pasta, we will add regular boiled water. You can replace water with this decoction. When our mushrooms are cooked, pour cream into the pan. Cream added to hot butter should be at room temperature. If the cream is cold, it will certainly curdle and you will have your gravy interspersed with cottage cheese. Season the contents of the pan with salt and pepper to taste. You can add spices according to your taste and preferences.

Step 4 out of 5

Add dry rice noodles (pasta) to the pan. Cover the pan with a lid. The steam will soften them. Now try to mix without breaking. The rice pasta quickly becomes soft, but it will be ready in about 5 minutes. Stirring, cook it in the gravy. As the gravy cooks down, add water or mushroom broth. There should be enough water for the pasta to reach perfect condition.

Ready!

Check for salt and spices. The dish is ready. You can add a little butter for a delicate taste. Divide the dish among portioned plates. Add some greens and vegetables. You need to eat this beneficial dish with a fork. If necessary, help yourself with a spoon. The aroma is amazing. The dish is very tasty and tender. Rice noodles are only vaguely similar to spaghetti in appearance, but they taste completely different.

Fragrant and satisfying noodles with porcini mushrooms will give you a boost of energy for the whole day after lunch. This dish can be prepared using various recipes, many of which are suggested on the next page. Homemade noodles with porcini mushrooms can be a complete meal, or it can be an option for soup or a main course.

The material describes how to cook noodles with porcini mushrooms correctly, without ending up with an incomprehensible mess. There are many suggested ways to cook tasty noodles with porcini mushrooms yourself in your kitchen. Learn new interpretations of old forgotten recipes. Experiment and delight your household with delicious and nutritious dishes.

The ingredients for making noodle soup with dried porcini mushrooms are the following products:

• 300 g homemade noodles
• 2 carrots
• 1 onion
• 30 g butter
• 5–6 porcini mushrooms (dried)
• 2 liters of water
• 1 bunch of dill or parsley

For the noodles:

• 200 g flour
• 1/2 cup water
• 3 eggs

According to the recipe for noodles with dried porcini mushrooms, first prepare the dough, for this, pour the flour onto the table in a heap, make a hole on top, pour in eggs, mashed with salt, water and knead a stiff dough.

Let the dough stand and roll it out very thinly (like paper) with a rolling pin.

When rolling, dust the dough with flour.

Cut the dough into ribbons 5–6 cm wide and fold the ribbons one on top of the other, sprinkling with flour.

Chop the noodles, cutting the ribbons crosswise as finely as possible.

Shake the noodles on the table so that each noodle is separated from the other, and let dry.

After this, the noodles are ready to season the soup with.

When the mushrooms have softened, remove them with a slotted spoon, cool, finely chop and add back to the strained broth.

Chop the carrots and onions and fry them in butter, add them along with the noodles to a pan with boiling mushroom broth and cook until tender.

Place chopped dill or parsley into plates.

Rice noodles with porcini mushrooms

Products:

• 225 g rice noodles (rice sticks)
• 2 tbsp. spoons of vegetable oil
• 1 clove garlic, finely chopped
• 2 cm ginger root, chopped
• 4 shallots, finely chopped
• 70 g porcini mushrooms, chopped
• 100g firm tofu, cut into 1.5cm cubes
• 2 tbsp. tablespoons light soy sauce
• 1 tbsp. spoon of rice wine
• 1 tbsp. spoon of Thai fish sauce
• 1 tbsp. spoon of peanut butter
• 1 tbsp. spoon of chili sauce
• 2 tbsp. tablespoons dried peanuts, chopped
• chopped basil leaves (for garnish)

Soak the rice noodles in water for 15 minutes (or according to package instructions). Heat oil in a large frying pan (or wok). Fry the garlic, ginger and shallots for 1-2 minutes until light brown. Add mushrooms and fry them for 2-3 minutes. After this, put the tofu in a frying pan and fry it until a brown crust forms. Mix soy sauce, rice wine, fish sauce, peanut oil and chili sauce. Pour the dressing into the pan. Put the noodles there and mix them with the sauce. Serve the dish hot, sprinkled with nuts and chopped basil.

Lapshevnik with porcini mushrooms


Noodles:

• 300 g flour
• 2 eggs
• 2 tbsp. l. water

Ground meat:

• 100 g dried white mushrooms
• 2 onions
• 6 tbsp. l. butter
• 2 tbsp. l. tomato puree
• 4 tbsp. l. grated cheese

Knead a stiff dough from flour, eggs, water and salt, let it rest for 20 minutes and roll it out very thinly with a rolling pin. Let the dough dry, chop finely, dry well, spreading it on a towel. Boil the noodles in salted water, drain in a colander and rinse with cold water. Boil the soaked mushrooms, rinse and chop. Chop the onion and fry in butter, then add mushrooms, tomato puree, salt and pour in a little meat broth. Cover the dish with a lid and simmer the contents for 5-6 minutes. Place the noodles on the bottom of a greased form, sprinkle with oil, sprinkle with cheese, put mushrooms, top with another layer of noodles, sprinkle with oil again, sprinkle with cheese and lightly bake in the oven. Serve in the same form.

Noodles with porcini mushrooms and cheese


What you will need:

• 300 g homemade noodles
• 6 dried porcini mushrooms
• 2 onions
• 100 g cheese
• 4 glasses of water
• 5 tbsp. l. vegetable oil
• ½ bunch of greens

Wash the mushrooms, soak for 2 hours and boil in the same water. Drain in a colander, cool, cut into strips. Finely chop the onion, sauté in vegetable oil, add mushrooms, fry until golden brown. Add water to the mushroom broth (to make 1 liter of liquid), salt, bring to a boil and boil the noodles. Drain in a colander.

Mix noodles with mushrooms and onions, sprinkle with grated cheese and chopped herbs.

Noodle pudding with canned porcini mushrooms


Ingredients:

• 2 cups canned porcini mushrooms
• 400 g flour
• 6–8 tbsp. spoons of water
• 3 eggs
• 3 tbsp. spoons of vegetable oil
• vegetable oil for greasing the mold
• 1 tbsp. spoon breadcrumbs

Sift the flour onto a board, beat the eggs into it, add salt, water, and knead into a stiff dough. Divide the dough into several parts, roll out thinly, dry, then cut each part in half, sprinkle with flour, roll into a tube, slide to the edge of the board and cut the noodles with a sharp knife. Spread the noodles on a board to dry. Boil water in a large low saucepan, add salt, add noodles, stir and cook, covering the pan with a lid. When the noodles are cooked, place them in a sieve, pour hot water over them, let the water drain, and place them on a dish. Lightly simmer the mushrooms, cut into slices, in vegetable oil. Grease the mold with vegetable oil, sprinkle with breadcrumbs and place noodles and mushrooms in alternating layers. The first and last layer must be noodles. Bake the pudding in a low oven until it is lightly browned. Cool the finished pudding, tip it onto a dish and serve with tomato sauce.

Recipe for noodle soup with fresh porcini mushrooms

The ingredients for preparing noodles with fresh porcini mushrooms are the following products:

• 1 liter of meat broth
• 400 g fresh white mushrooms
• 1 cup flour (for noodles)
• 1 egg
• 1/4 cup water
• 2 tbsp. spoons of ghee

According to the recipe for making noodle soup with porcini mushrooms, you must first cook the meat broth. Rinse the mushrooms thoroughly in running water, chop finely, place in a small saucepan, add melted butter and simmer over low heat. While the mushrooms are stewing, prepare the noodles: pour the flour onto a board, make a hole in it, pour in the egg, then water and knead into a stiff dough. Roll it out with a rolling pin into a thin layer, dry it a little and cut into strips.

Next, according to the recipe for making noodle soup with fresh porcini mushrooms, put the prepared boletus mushrooms in a saucepan, pour in the broth, put on the fire and, when it boils, pour in the cooked noodles. Cook noodle soup with fresh porcini mushrooms over low heat.

To prevent the broth from becoming cloudy, you can boil the noodles separately.

Noodles with porcini mushrooms


Ingredients:

• 400 g meat broth
• 110 g porcini mushrooms
• 80 g flour
• 1 egg
• 20 g water
• 20 g ghee

Boil meat broth. Rinse the mushrooms thoroughly in running water, chop finely, place in a small saucepan, add melted butter and simmer over low heat. While the mushrooms are stewing, prepare the noodles: pour the flour onto a board, make a hole in it, pour in the egg, then water and knead into a stiff dough. Roll it out with a rolling pin into a thin layer, dry it a little and cut into strips. Put the prepared mushrooms into the pan, pour in the broth, put on the fire and, when it boils, add the cooked noodles. Cook over low heat. To prevent the broth from becoming cloudy, you can boil the noodles separately.

Mushroom noodles with porcini mushrooms

Boil the dried mushrooms, remove from the broth and cut into strips. Finely chop the onion and fry in oil until golden brown. Add fried onions and noodles to the boiling mushroom broth, add salt and pepper to taste, and cook until the noodles are done.

Before serving mushroom noodles with porcini mushrooms, add boiled boletus and parsley.

Compound:

• dried porcini mushrooms – 50 g
• onion – 1 pc.
• butter – 50 g
• noodles – 100 g
• parsley
• pepper

Mushroom noodles: recipe No. 2

Look in the recipe with photos to see how noodles with porcini mushrooms, potatoes and herbs are prepared.

Ingredients:

• 1 1/2 cups noodles
• 12 pcs. potatoes
• 50 g dried porcini mushrooms
• 2 carrots
• 1 parsley root
• 1 celery root
• 1 leek
• 3 onions
• bunch of greenery
• 5 allspice peas
• 1 – 2 bay leaves
• butter
• parsley
• dill

Boil broth with roots and a bunch of herbs, strain, boil, add noodles, boil, add salt. Add ground black pepper, separately boiled potatoes, separately boiled finely chopped mushrooms, butter, herbs, add mushroom broth to taste, and serve.

Noodles with porcini mushrooms


Ingredients:

• 40 g dried white mushrooms
• 1 carrot
• 30 g parsley roots
• 1 onion
• 60 g leeks
• 30 g butter
• 30 g greens
• 2.5 l broth

Cut the roots and onions into strips, saute with fat skimmed from the broth or with butter. Prepare homemade noodles, dry them and sift them through a sieve. Put the roots into the boiling broth, and after the broth boils again, add the noodles. To maintain the transparency of the soup, first immerse the noodles in hot water for 1 minute, place on a sieve and, when the water has drained, transfer to the broth. Cook the noodles in the broth for 15–20 minutes. Chop the cooked mushrooms and add them to the soup when adding the noodles.

Soup with porcini 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
• noodles

For the noodles:

• 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 the chopped noodles in boiling salted water and cook until they float 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. Place the roots and mushrooms cut into strips, cut in half or into four parts, into the boiling broth and cook until tender. Add separately boiled noodles to the finished soup.

Noodles with porcini mushrooms in creamy sauce

To prepare noodles with porcini mushrooms in creamy sauce, you need the following ingredients:

• Medium size chicken – 1 carcass
• Homemade noodles – 200 g
• Dried mushrooms – 5–6 pieces
• Butter – 50 g
• Chicken eggs – 2 pieces
• Flour – 1 tablespoon
• Sour cream – 1 glass
• Carrots – 1 piece
• Parsley root – 1 piece
• Salt and ground black pepper to taste

Boil the noodles in salted water and drain in a colander. Pour 2 cups of water over the mushrooms and boil (do not throw away the broth). Chop the boiled mushrooms, set aside 2 tablespoons for the sauce, and mix the rest with noodles, hard-boiled chopped eggs, butter, salt and pepper.

Stuff the prepared chicken with noodles and mushrooms and sew up the belly with thread. Place the carcass in a saucepan, pour in the broth obtained from cooking mushrooms, put chopped roots in it and simmer the duck until cooked. To prepare the sauce, saute the flour in a frying pan, pour in the broth in which the chicken was stewed, and mix well. Add chopped mushrooms, set aside for the sauce, sour cream, bring the mixture to a boil and remove from heat. Remove the threads from the finished chicken, free it from the minced meat, and place it on a dish. Spread the minced meat around. Pour the prepared sauce over the dish.

Funchoza is a dish of Asian cuisine, which is increasingly found in the everyday life of the Slavs. Funchoza with mushrooms and vegetables is especially popular. But in any version, this is a bright, hearty salad made from “glass” vermicelli or noodles with the addition of vegetables, mushrooms, meat or seafood. The emphasis of this dish is on the thin “glass” vermicelli, which is prepared from the starch of mung beans, cassava, canna, yam, and rice. A very cheap option would be products made from corn or potato starch.

Glass noodles are an interesting dish that you can eat with pleasure on days of dieting and fasting. And although the calorie content of funchose in its raw form is 351 kcal, it decreases with heat treatment. How many calories are in funchose with additives will depend on other components, but the boiled noodles themselves will have only 80 kcal.

If you decide to cook a dish with funchose, the main thing to remember is that web vermicelli should be made from starch and not from wheat. And the additional ingredients for the dish are selected according to your taste: oyster mushrooms or champignons, a variety of vegetables, pork or shrimp.

A classic Korean vegetable recipe for funchose can be found here.

But we will dwell in more detail on mushroom options.

Funchoza with vegetables and champignons - step-by-step recipe with photo

A tasty and satisfying vegetarian funchose with vegetables with the addition of champignons will not leave any gourmet indifferent. After all, the abundance of vegetables with hearty mushrooms will feed any lover of hearty lunches and avid meat eaters. Moreover, preparing a delicious lunch at home will not be difficult.

Ingredients:

1. Rice vermicelli – 300 g
2. Champignons – 400 gr
3. Bell pepper - 1 pc.
4. Carrots - 1 pc.
5. Onion - 1 pc.
6. Garlic - 2-3 cloves
7. Sesame - 3 pinches
8. Vegetable oil - 5 tbsp. spoons
9. Soy sauce - 3 tbsp. spoons
10. Black pepper - 1 teaspoon
11. Salt - to taste

Be prepared for the fact that out of all the variety of these recipes, you will like each of them. You will prepare mushroom soup each time according to a new recipe; perhaps you will add a few ingredients of your own, bringing the recipe to your usual everyday taste of food.

Some recipes are from frozen porcini mushrooms, and some are from frozen boletus mushrooms, but they are also considered white. Cream is added to some recipes for a milder taste, and some recipes with cereals and roasting have a more spicy aroma of seasonings.

All recipes presented with full descriptions and photos, which will allow you to choose at the initial stage exactly the recipe that seems best to you. Try cooking and find the most ideal taste for you.

How to make frozen porcini mushroom soup - 15 varieties

The unusual taste of frozen porcini mushroom soup will please everyone. This soup can be prepared every day for lunch.

Ingredients:

• Porcini mushrooms (frozen) - 400 g.
• Carrots - 2 pcs.
• Onions - 2 pcs.
• Semolina - 1 tbsp. L.
• Potatoes - 5 pcs.
• Vegetable oil.
• Salt.
• Greenery.
• Sour cream.

Cooking method:

Thaw the mushrooms and cut them into small pieces.

Boil the mushrooms for 20 minutes. Prepare the vegetables. Add potatoes to the broth, and then fried carrots and onions.

Add semolina. Can be served.

The homemade taste of this soup will not leave any of your relatives indifferent. They will ask you to make this soup again and again.

Ingredients:

• Porcini mushrooms (frozen) - 200 g.
• Egg noodles - 60 g.
• Potatoes - 2 pcs.
• Onions - 2 pcs.
• Carrots - 1 pc.
• Sunflower oil - 2 tbsp. l.
• Tomato paste - 2 tbsp. l.
• Salt.
• Pepper.
• Bay leaf.

Cooking method:

Add frozen mushrooms to boiling water. Cook for 20 minutes, then remove and cut into pieces. Place mushrooms and grated potatoes into a common pan.

Prepare roasted carrots and onions. Add roast to soup. 10 minutes before readiness, add noodles and spices to taste.

Easy to prepare delicious soup. The video recipe will help you quickly prepare this soup.

Ingredients:

• White mushrooms - 300g.
• Potatoes - 4 pcs.
• Onion - 1 pc.
• Greens to taste.
• Nettle.

Cooking method:

Thaw the mushrooms and chop finely. Add mushrooms to boiling water and simmer for 30 minutes. Add potatoes and onions.

Add finely chopped herbs and nettles.

The taste of this soup is very rich, but the main attention is drawn to the taste of wild mushrooms. Very appetizing and filling.

Ingredients:

• White mushrooms -200g.
• Chicken 200g.
• Beans -80g.
• Potatoes-3 pcs.
• Celery -100g.
• Carrots - 1 pc.
• Onion - 1 pc.
• Nettle-50g.

Cooking method:

Boil the beans first. Add chicken and cook until done. Add pre-cooked wild mushrooms to the prepared broth.

Prepare all the vegetables and chop them coarsely. Add to the broth and cook until done.

Add chopped herbs and spices just before serving.

This dish is quick and easy to prepare. It is recommended to serve this dish with sour cream and white bread. The soup turns out very tasty and aromatic.

Ingredients:

• Frozen mushrooms - 500 gr.
• Butter - 1 tbsp. l.
• Carrots - 1 medium-sized.
• Potatoes - 3 tubers.
• Heavy cream - 500 ml.
• Onion - 1 pc.
• Seasonings, salt.

Cooking method:

Prepare all ingredients. Boil the potatoes and mushrooms in a slow cooker, setting the cooking mode to 25 minutes. Fry onions and carrots in butter. Add mushrooms from the multicooker to the frying and fry them for 3 minutes. Grind the potatoes from the multicooker in a blender.

Place all the vegetables in the slow cooker and set the cooking mode to 5 minutes. Before serving, sprinkle with herbs and add sour cream.

This soup requires a large amount of mushrooms, but the soup tastes like mushrooms. This is the secret of this recipe.

Ingredients:

• Fresh mushrooms (white, champignons) - 500 g.
• Large potato tubers - 4 pcs.
• Carrots - 1 pc.
• Onion - 1 pc.
• Olive oil - 4 tbsp. l.
• Butter - 2 tbsp. l.
• Freshly ground black pepper - ¼ tsp.
• Sea salt - ½ tsp.

Cooking method:

Finely chop the onion. Heat olive oil and butter in a deep frying pan and fry the onion until translucent. Add mushrooms to the onion, salt and pepper, fry for 10-15 minutes until golden brown.

Peel the potatoes and carrots, chop them coarsely, add 2 liters of boiling water and cook for 5-7 minutes. Add mushrooms and cook for another 20 minutes over low heat.

Add the number of mushrooms according to your taste and discretion, but know that the more mushrooms, the more aromatic and tasty the soup will be.

Ingredients:

• White mushrooms.
• Water - 1.5 liters.
• Potatoes - 3-4 pcs.
• Onion and carrot - 1 pc.
• Peppercorns, garlic clove, sunflower oil, salt, sour cream on a plate.

Cooking method:

Cook the mushroom broth for 40 minutes. Fry the vegetables and add to the broth. Peel the potatoes, cut them and add them to the broth. Add spices to taste.

The taste of frozen mushroom soup with sour cream will remain in your memory for a long time. This soup would be good served with freshly prepared bread crumbs.

Ingredients:

• White mushrooms-300g.
• Potatoes-2 pcs.
• Carrots - 1 pc.
• Onion - 0.5 pcs.
• Vegetable oil.
• Greens to taste.
• Salt and pepper to taste.

Cooking method:

In a saucepan, fry onions and carrots in vegetable oil. Add porcini mushrooms to the roast and continue frying. Add potatoes and fry them.

Pour boiling water over everything, add spices to taste. Cook until the potatoes are ready. You can serve the dish by sprinkling it with fresh herbs and adding sour cream.

This is the first dish, good to serve when for your guests. The soft, mushroom taste of the creamy soup will not leave any of them indifferent. Be sure that each of your guests will ask you for the recipe.

The recipe is for 4 servings.

Ingredients:

• White mushrooms-300g.
• Potatoes - 2 pcs.
• Water - 1.5 l.
• Carrot-1 pc.
• Bow - 1 pc.
• Bell pepper - 1 pc.
• Chicken egg - 4 pcs.
• Cream 28% -80ml.
• Dill to taste.
• Salt and pepper to taste.
• Vinegar -1 tbsp.
• Vegetable oil - 2 tbsp.

Cooking method:

Fry onions, carrots, bell peppers and mushrooms. Peel the potatoes, cut into cubes and pour boiling water over them. Bring to a boil, add seasonings to taste and fry. Cook until done. Before removing the pan from the heat, add the cream and bring to a boil.

Separately cook poached eggs.

Pour water into a separate bowl and add vinegar. Poached eggs should be cooked separately. Remove the shell from the chicken egg. Place a tablespoon of a chicken egg into boiling water with vinegar and stir the water constantly. After 2 minutes, the egg should be removed. When the soup is ready, pour into bowls, add fresh herbs and a poached egg.

Chicken broth soup. Fragrant and rich in the flavors of mushrooms and seasonings. Very tasty and easy to prepare.

Ingredients:

• Mushrooms -900g.
• Chicken broth - 2l.
• Potatoes - 6 pcs.
• Carrots - 2 pcs.
• Onion -2 pcs.
• Butter.
• Salt and pepper to taste.

Cooking method:

Thaw mushrooms in a hot frying pan. Add vegetable oil and seasonings, fry the mushrooms.

Place potatoes and fried mushrooms in prepared chicken broth. Prepare roasted carrots and onions, seasoning to taste.

Add the roast to the broth. Bring to readiness and season the soup to taste.

Appetizing, hearty and aromatic mushroom soup. This soup is good to serve not only at lunchtime, but also for dinner.

Ingredients:

• Mushrooms -300g.
• Chicken meat - 250rg.
• Potatoes - 4 pcs.
• Carrots - 1 pc.
• Onion - 1 pc.
• Vermicelli - 50g.
• Salt and pepper to taste.

Cooking method:

Boil broth with chicken. Add seasonings to taste and add mushrooms to the broth. Peel the potatoes, cut into strips and add to the broth.

Prepare frying carrots and onions and add to the broth. 10 minutes before readiness, add vermicelli to the broth.

The soup is ready, you can serve it seasoned with freshly chopped herbs and sour cream.

The most authentic mushroom soup. Soup according to this recipe has come to our table since ancient times. The taste of this soup forced everyone to cook this dish constantly and bring the recipe to our time.

Ingredients:

• Chicken broth - 1.5 l.
• Mushrooms (boiled frozen) - 600g.
• Potatoes-4pcs.
• Rice-200g.
• Carrots - 1 pc.
• Onion - 1 pc.
• Salt, pepper, bay leaf to taste.

Cooking method:

Place the prepared broth on the stove and bring to a boil.

Thaw the mushrooms in water and transfer to the broth. Peel the potatoes and cut them large. Add to broth.

Prepare stir-fry vegetables. Wash the rice. Place everything in the broth and bring the soup to readiness.

Don't forget to season the soup to taste by adding all the right spices.

Porcini mushrooms are very aromatic and the taste of mushroom soup will remain in your memory for a long time.

Ingredients:

• White mushrooms -300g.
• Potatoes 4 pcs.
• Carrot-1 pc.
• Bow - 1 pc.

Cooking method:

Add mushrooms to boiling water and cook until tender. Then remove the mushrooms from the prepared broth. Chop the potatoes and add to the broth.

Fry carrots and onions in a frying pan. Add mushrooms and finely chopped garlic to the fry. Add salt and pepper to taste.

Mushroom sourness, that’s the aftertaste you’ll be left with after this soup. Pleasant and delicate taste that you will want to taste again and again.

Ingredients:

• Porcini mushrooms -500g.
• Potatoes - 2 pcs.
• Carrots-2 pcs.
• Bow - 1 pc.
• Sorrel - a bunch.
• Fresh greens.
• Salt and pepper to taste.

Cooking method:

Boil mushroom broth. Add peeled and diced potatoes. Season the soup to taste.

Fry carrots and onions and then add them to the soup. When the soup is ready, add coarsely chopped sorrel and stir for 3 minutes.

Ingredients:

• Green onion - 4 feathers.
• Carrots - 1 pc.
• Onions - 1 pc.
• Bay leaf.
• Salt to taste.
• Butter - 2 tbsp.
• Vegetable oil - 1 tbsp.
• Dried mushrooms - 50 g.
• Large potatoes - 2 pcs.
• Barley - 0.5 tbsp.

Cooking method:

Steam the pearl barley in a water bath. Boil the mushroom broth and add pearl barley, cook for 20 minutes. Peel the potatoes, cut them and add them to the broth.

Prepare roasted carrots and onions and add to the soup. Add spices to taste and finely chopped herbs.

Wash Chinese (also called oriental) shiitake mushrooms under running cool water, then cut them into strips and pour boiling water over them. Cut onions and Chinese cabbage into half rings. In the end, the dish will turn out to be spicy and hot due to the addition of garlic, and if you want to get a tender dish rather than a spicy one, then you should reduce the amount of garlic and soy sauce.

Add a little oil to the pan (or simply wipe the pan with a cotton pad soaked in oil). You need very little oil. When the frying pan is well heated, you can put onions and mushrooms on it. They need to be fried together for 10 minutes, stirring constantly, and then add Chinese cabbage, salt, remove from heat and cover with a lid.

Chop the garlic very finely, add it to the pan with the mushrooms, cabbage and onions, add a little sesame oil. It is this, in combination with shiitake, that will give the dish a nutty taste and aroma. Then place the prepared rice noodles in the pan and fry all the ingredients together for 5 minutes, do not forget to stir the dish.

The dish is ready, enjoy! But before serving, don’t forget to sprinkle each serving with soy sauce and serve with chopsticks (instead of forks) to create an oriental mood at the table. Shiitake and funchose mushrooms do not need to be seasoned with butter or mayonnaise. This will only ruin the dish. All you need is a small amount of soy sauce and sesame oil.