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Noodles in Mushroom Broth

Make a wonderfully tasty, fragrant dinner—and treat your family! Noodles in mushroom broth is a dish that will win over anyone who loves Italian pasta and mushrooms. Unlike traditional recipes where the noodles are cooked separately, here you boil them right in the mushroom broth along with everything else. It comes out delicious—the noodles soak up the flavors and aromas of the mushrooms, onion, garlic, and rosemary. Give it a try!

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Noodles in mushroom broth
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 18 % 2 g
Fats 27 % 3 g
Carbohydrates 55 % 6 g
57 kcal
GI: 50 / 50 / 0
  • First, prep the ingredients: wash the mushrooms, pat them dry with a paper towel, and cut them up—small ones simply in half, larger ones into several pieces; peel and finely chop the onion; peel the garlic cloves and press them or grate them on a fine grater; wash the rosemary and spinach and pat them dry, then finely chop the rosemary and leave the spinach whole. Now you can get to cooking: 1. Heat a large, deep skillet over medium heat with the olive oil. Once the oil is hot, add the chopped onion and cook, stirring, for a few minutes. 2. Now add the chopped garlic and rosemary and cook for about 5 minutes until golden, adding a spoonful of mushroom broth as you go. 3. Add the cut mushrooms, pour in the soy sauce, stir, and cook for 10 minutes until the mushrooms are tender, stirring now and then. 4. Pour in the remaining mushroom broth and the milk (dairy or plant-based, such as soy). Stir, then add the noodles right away, sprinkle in the nutritional yeast (optional), and add a spoonful of Dijon mustard. Cover the skillet and bring it to a boil. 5. Once it boils, lower the heat to a minimum. Cook the noodles to al dente (8–10 minutes), stirring occasionally so they don't scorch. If you'd rather they weren't firm, cook them until soft (10–14 minutes)—go by your own taste. 6. Two minutes before the noodles are done, add the chili flakes, salt, ground black pepper, and thyme. Drizzle the noodles with lemon juice, lay the whole spinach leaves on top, stir, and leave covered until done. Serve hot, divided among bowls. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Onion - 41  kcal/100g
  • Forest mushrooms - 21  kcal/100g
  • Whole cow's milk - 68  kcal/100g
  • Milk 3.5% fat content - 64  kcal/100g
  • Milk 3.2% fat content - 60  kcal/100g
  • Milk 1.5% fat content - 47  kcal/100g
  • Concentrated milk 7.5% fat content - 140  kcal/100g
  • Milk 2.5% fat content - 54  kcal/100g
  • Garlic - 143  kcal/100g
  • Spinach - 22  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Rosemary - 131  kcal/100g
  • Thyme - 101  kcal/100g
  • Dried thyme - 276  kcal/100g
  • Thyme - 276  kcal/100g
  • Pressed yeast - 109  kcal/100g
  • Soy sauce - 51  kcal/100g
  • Noodles - 135  kcal/100g
  • Lemon juice - 16  kcal/100g
  • Olive oil - 913  kcal/100g
  • Sea salt - 0  kcal/100g
  • Chili pepper - 40  kcal/100g
  • Mushroom broth - 3  kcal/100g
  • Dijon mustard - 143  kcal/100g

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