Buckwheat noodles “soba” with mushrooms. Culinary blog

A variation on the theme of traditional Russian cuisine – buckwheat porridge with mushrooms. The taste is native, but it looks more elegant. Cooking faster than writing a recipe.
For one pack of soba noodles (these are five to six servings) you will need:

  • A good handful of dried porcini mushrooms or a standard bag of frozen champignons
  • 1 large onion
  • 50 g butter
  • a pinch of granulated sugar
  • salt to taste

If your mushrooms are dried, then we begin by thoroughly washing them and soaking them in warm water for several minutes.
Meanwhile, we cut the onions in half rings, take the mushrooms out of the water (do not
drain), rinse again and cut into strips.

If you chose frozen champignons, then drop them in a frying pan and cover with a lid – when the ice has melted and the mushrooms will float in the liquid as in the soup, start the countdown – let the frying pan stand for three minutes on the fire, and then remove it. The liquid from the mushrooms is still useful to us – do not pour it.

Now you need a second pan. Melt the butter on it, add chopped onion and mushrooms, fry over medium heat for several minutes with salt and sugar. Boil the noodles at the same time. If you do not like to get confused in long noodles, break the bundle in half.
The standard cooking time is ten minutes, but it is better to remove from the heat after nine minutes. Pour the “broth” into another pan (it is still useful), Rinse the noodles with cold water, and then lightly fry in butter in a pan. You can add a spoonful of soy sauce for a more expressive color, but do not overdo it. While the noodles are fried, add water to the pan with mushrooms, in which the mushrooms were soaked (pre-filtering so that sand does not get into the dish) and a little broth from the noodles.

While the noodles are fried, simmer the mushrooms over low heat. Then in a pan with noodles we transfer the mushroom sauce, mix the noodles with mushrooms. Turn off the fire. We add a little broth left over from cooking the noodles. Leave the pan under the lid for a couple of minutes. While the noodles are steaming, you can add a little color if you wish – add a handful of finely chopped green onions. A good company dish will also make lightly stewed cubes of zucchini or zucchini. The dish is ready. We shift into a bowl and carry it to the table. Beauty and tasty.

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