Mushroom Noodles

Soups | Russian cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Mushroom Noodles

Ingredients

Dried Chinese mushrooms - 1.1 oz
Carrot - 1 piece
Potato - 1 piece
Parsley - 1 piece
Bay leaf - 1 piece
Dill - 2 sprigs
Thyme - 2 sprigs
Allspice berries - to taste
Onion - 1 head
Wheat Flour - 1.8 oz
Whole egg - 1 piece
Salt - to taste
Ground Black Pepper - to taste
Sour Cream - to taste

Step by Step guide

Step 1

Prepare all the ingredients.

Step 2

Rinse the mushrooms and soak them in 500 ml of water for 20 minutes, then strain the water through cheesecloth and set it aside.

Step 3

Chop the larger pieces of mushrooms into smaller bits, and leave the smaller ones as they are.

Step 4

Place the mushrooms in a pot, add a halved onion, coarsely chopped parsley root, a bundle of tied dill and thyme, a bay leaf, and allspice.

Step 5

Pour in 1 liter of water along with the soaking water from the mushrooms (making sure not to include any sediment from the bottom, as it may contain sand).

Step 6

Bring to a boil, skim off the foam, and simmer the broth for about half an hour.

Step 7

In the meantime, prepare the noodles: knead the dough with flour, egg yolk, and a pinch of salt. If the mixture is too dry, add a little water. Roll it into a tight ball, cover, and let it rest for 20 minutes.

Step 8

Divide the dough ball in half, and roll each half into smaller balls. Roll one of the balls out on a floured surface into a sheet about 2–3 mm thick. Cut the sheet into strips of pasta that are 5 mm wide.