Lenten homemade noodles with mushrooms - a dish for lenten menu with forest salted mushrooms. Pasta made from wheat flour is easy to prepare at home, for fast noodles you need nothing but flour, water and a drop of vegetable oil.
Wheat noodles (lean) are made from wheat flour of the highest grade. The moisture content of the flour varies, so the amount of water indicated in the recipe can be either increased or decreased.
In summer and autumn, you can cook these noodles with fresh forest mushrooms, and in winter and spring homemade products will be useful. Salty (not pickled!) Mushrooms are suitable for the recipe, it is important to wash them well or soak them in cold water.
- Cooking time: 1 hour
- Servings: 4
Ingredients for lean homemade noodles with mushrooms
For homemade noodles:
- 200 g of wheat flour (+ flour for rolling and sprinkling);
- 50 ml of water (approximately);
- 7 ml of olive oil.
For the sauce:
- 350 g of salted mushrooms;
- 150 g onions;
- 30 grams of dried carrots;
- 1 cube of mushroom broth;
- 2 cloves of garlic;
- 35 ml of olive oil;
- salt, pepper, dill.
Method of cooking homemade noodles with mushrooms
Measure out the right amount of flour, we weigh. If there is no scale, then in a faceted glass of flour 130 g, and in a glass made of thin glass - 160 g.
Make a small depression in the flour, pour cold water and olive oil.
We knead the noodle dough with our hands, which should not stick to the hands and the table when ready. If it turns out to be tight, add cold water.
Ready dough roll into a bowl, cover with a salad bowl and leave alone for 20 minutes, no need to clean the refrigerator.
Sprinkle the cutting table, rolling pin and hands with flour. Roll out the dough for noodles thinly, try not to tear the sheet. If the experience is not enough, you can divide the bun into two parts and roll out each separately. Rolled dough turns out like a piece of soft cloth.
Next, turn the dough flap into a tube and cut into strips. The width of the noodles at the discretion of the hostess - from 1 centimeter to very thin strips.
Sprinkle noodles with flour, leave on the board for another 20 minutes.
For the mushroom sauce, finely chop the onions.
Wash salted mushrooms with cold water, put on a board and chop with a sharp knife. Dried mushrooms are also suitable for this sauce - boil them until cooked and mince.
Next, heat the olive oil in a skillet or pan, add chopped onion, fry for 5-7 minutes until transparent.
To the onions we throw the sliced mushrooms, add the crushed cube of mushroom broth, dried carrots, mix, fry on a small fire for another 10 minutes, until the moisture evaporates.
Then add garlic cloves passed through a garlic press, pour salt to taste, pepper with black pepper, mix, cook for 3 minutes, remove from heat.
Heat 2 liters of water in a saucepan to boil, add salt, throw noodles into boiling water. Cook for 5 minutes, discard in a colander.
Mix noodles with mushroom sauce.
Lean homemade noodles with mushrooms served hot to the table, sprinkle with dill before serving.
Homemade noodles can be dried and stored in a box, but it’s better to cook them right away - it will taste better.
Lean homemade noodles with mushrooms are ready. Enjoy your meal!