Noodles in mushroom broth

First we prepare the ingredients:

- wash, dry with a paper towel and cut the mushrooms into pieces: small ones can be simply halved, and large ones into several parts,

- peel the onion, then finely chop it,

- peel the garlic cloves and pass them through a press or three on a fine grater,

- rosemary and spinach are washed, dried with a towel, after which we finely chop the rosemary, and leave the spinach whole.

Now you can proceed directly to cooking the dish itself:

1. Heat a large and deep frying pan over medium heat with olive oil. When the oil is well warmed up, put the chopped onion in it, fry for a few minutes while stirring.

2. At this stage, add the chopped garlic and rosemary, fry for about 5 minutes until golden brown. In the process, add a spoonful of mushroom broth.

3. Put the chopped mushrooms in a frying pan, pour soy sauce, mix and cook for 10 minutes until the mushrooms are soft. Do not forget to periodically stir the contents of the pan.

4. Pour the remaining mushroom broth, milk, which can be taken both cow and vegetable, for example, soy. Mix and immediately spread the noodles, pour in nutritious yeast (optional), add a spoonful of Dijon mustard. Close the pan with a lid, bring the contents to a boil.

5.When the liquid boils, reduce the heat to a minimum. We cook the noodles until "al dente" (8-10 minutes), mix from time to time so that it does not burn. If you do not want the noodles to be firm, you can cook until soft (10-14 minutes). In this matter, we focus on our taste.

6. 2 minutes before the noodles are ready, pour chili flakes, salt, ground black pepper, thyme. Pour lemon juice over the noodles, spread whole spinach leaves, mix and leave until the end of cooking under the lid.

Serve the dish hot, spread out on serving plates.

Bon appetit!