Mushroom Noodles

Ingredients

• Dried Chinese mushrooms 0 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 0 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.

Step 9

Do the same with the second layer, leaving the noodles to dry on the board while the broth is cooking.

Step 10

Remove the onion, bay leaf, parsley root, and herbs from the broth.

Step 11

Add the julienned carrot and diced potato.

Step 12

Cook the soup for 20 minutes, until the vegetables are tender. Add the noodles 3 minutes before it is done.

Step 13

Remove the soup from heat, season with salt to taste, and serve with sour cream.