Buckwheat noodles with mushroom sauce

Buckwheat noodles with mushroom sauce

Category: Dishes from cereals and flour products

Ingredients
For noodles
Wheat flour (preferably durum)	150 gr.
Buckwheat flour	75 gr.
Egg	2 pcs.
For the sauce:
Mushrooms (preferably forest)	300-400 gr.
Onion	2 pcs.
Milk (cream)	250 ml.
Wheat flour	1 tbsp. l.
Salt

Cooking method

• We will need the following set of products:
• 
• Pour both types of flour into the combine and pour in one egg. The knife is for chopping, not mixing.
• 
• We check the dough for moisture. To do this, take a lump and squeeze it in your hand. It is still rather dry.
• 
• Add another egg. But in parts. Yolk first. And we check the dough for moisture. If it's a little dry, then add protein. If (which is extremely rare) again a little dry, then just a little bit more water. Something should be like this:
• 
• We transfer the dough to the board.
• 
• We roll a sausage out of it.
• 
• The dough does not require flaming. Then we put the dough in a plastic bag and put it in the refrigerator. For about an hour. It is possible for a day.
• 
• Then take out the dough and roll it out. You can manually,
• 
• but it is possible with the help of a mechanical assistant.
• 
• We spread the strips on the table to rest and dry slightly.
• 
• Then fold the dough in half. Cut off the edges.
• 
• Cut the noodles. And mix the scraps again, roll out and cut the vermicelli.
• 
• We put the extra noodles in nests on a baking sheet and put them to dry in the oven at 30-40 degrees with convection. From time to time, you need to stir it slightly.
• 
• Then we take mushrooms and onions.
• 
• Fry in this order: first onions, then mushrooms. Then add flour and fry again.
• 
• We want the flour to disperse well. No lumps. Fill with milk or cream. Stir. As soon as the first gurgles go, we immediately reduce the heat to a minimum. We continue to stir. The sauce should thicken. If you like a not very thick sauce, then add less flour.
• 
• Bon Appetit!
• 

Note

When I was little, I didn't like buckwheat. But my mother reasonably believed that buckwheat is very useful for a growing child's body.
But I loved all kinds of pasta. Especially with the sauce. And, so, if the sauce with mushrooms - could eat anything !!!!
And Mom went to the trick.
She ground buckwheat in flour in a hand mill and made delicious noodles.

For some reason I called her stewed. By analogy with stewed milk that I adore. Apparently their tastes seemed similar to me.

We used to make these noodles on Mom's day off. A lot at once, for future use. I took an active part. If my mother cut ordinary noodles and pasta, then I - Christmas trees, flowers, bears, etc.
And sometimes the mummy made dumplings from this dough. It's also delicious, believe me!
I still remember the clean towels spread on the tables and on them thin, medium and wide noodles, vermicelli, my figures are being dried ...
Mommy dried her pasta in the open air, not in the oven. It was my duty to stir them up from time to time. I really enjoyed this activity.
I loved to cook noodles with my mother. It was OUR time. Her and mine. We talked, joked. Mom usually told stories from her life. About my half-starved, but happy childhood.
It was then that I found out that at the age of 16 my mother had left her native nest in distant Olenegorsk to a cramped little room with her sister and her family in order to get a passport. In the villages at that time, the passport was not issued ... And the passport is freedom.
It was then that Mommy told how she met my dad. How he looked after her, literally carried her in his arms ... And so on.
And I talked about myself ... I shared my childhood secrets.

The apotheosis of this action was a plate of delicious, steaming noodles.
(But my figurines seemed the most delicious to me. Of course! I made them myself!)

[Irina]

Irina, thanks for the next story and (I have no doubt) delicious food! All your stories and recipes should be collected in a separate book. I would buy it first.

How lovely! I’ll have to do it, otherwise I’m spoiled, they don’t roll noodles for a long time!
Great recipe! Thank you so much!!

[Irina]

They were looking for a recipe for buckwheat noodles, but in the morning it's ready, there is a recipe.
Irina, Thank you! for a tasty treat

[toffee]

toffee, unusual and cool) such a sauce for any noodles is a godsend) I just don't like buckwheat)

[gala10]

All your stories and recipes should be collected in a separate book. I would buy it first.

Yes, the stories are ordinary, everyday. And the recipes are simple. Homemade. No special frills.
Everything is like everyone else. So the book would not be interesting.

gala10, Rada-dms, OlgaGera, Innushka, thanks for your attention to the recipe!

So the book would not be interesting.

Oh-oh-oh, how modest we are ...

And the recipes are simple. Homemade.

This is just interesting !!! There are enough sophistication everywhere now, but the simple, homely, primordial is forgotten. And this is very sad.
When our mothers-grandmothers-great-grandmothers were cooking, there were no current products. But they fed their families hearty and tasty. It is a pity that this invaluable experience is disappearing into oblivion.

[boys]

There are enough sophistication everywhere now, but the simple, homely, primordial is forgotten.

At first I wanted to object, but then I thought about it and, perhaps, I agree.

Moscow's second cousins ​​came to see me in the summer. I ask them:
-What is better to cook for breakfast?
They answer:
-Maybe sushi? ..
I was even confused at first. Not because I don't know how to cook them or there are no ingredients, no. Just sushi for breakfast .... And they are not tasty (only my IMHO).
I say that I will not cook sushi. Is that personally for them for a snack for an afternoon snack.
- Maybe bake pancakes?
They grimaced:
- Fi, pancakes.
I say:
- Let's come to an agreement: I will cook both. What we like best, we will eat every morning.

Pancakes won!
And I told them those 2 weeks that they stayed with us, every morning a different heat. How the nephews were surprised that pancakes are tasty and varied. You will laugh, but boys even rewrote some recipes for ourselves.

And it would seem - banal pancakes ...

[Irisha]

Irisha, one more yummy and wonderful childhood memories, and how much warmth there is! Noodles with such a sauce definitely bookmark!

[toffee]

toffee, very interesting! My son loves buckwheat very much, and I regularly bake bread with buckwheat flour, but I didn't make noodles. And also with forest mushrooms! Cool.
And now I'm starting to think - maybe, for complete happiness, I need a machine for rolling out the dough ...

And now I'm starting to think - maybe, for complete happiness, I need a machine for rolling out the dough ...

I don't really like modern kitchen appliances. I only bought a bread maker for myself to knead the dough. And the rest gave it away.
My daughter gave me a dough rolling machine. I hardly used it at first. And now I tasted it. (By the way, you don't even need to wash it. Just wipe it with a cloth after use)

So buy, don't be disappointed.

[toffee]

I scored some buckwheat noodles today. Of the several recipes I tried, I stopped at this option. I really like this dough at work, I have done it more than once. toffee, Irina, thank you for sharing. I'll get some wild mushrooms - I will definitely prepare the sauce according to your recipe.

[toffee]

toffee, Ira, thanks for the recipe! I liked it very much, EVERYTHING !!!

I made from green buckwheat, ground in a coffee grinder. The color and taste of course are completely different than that of fried buckwheat For those who do not like buckwheat, I recommend trying the green one - it is a completely different taste. I sent one portion of noodles to the freezer

Since childhood, I do not like buckwheat porridge, I carried it home in my pockets from kindergarten

We sell both green and fried buckwheat. They don't sell flour. So I can eat fried buckwheat only in a raw-dry form, not cooked, the taste is specifically nutty. I buy green buckwheat for flour and germination. Here I love to eat it cooked! Delicate, tasty, without a hint of Soviet buckwheat porridge

Sauce ... Delicious! The delicate taste of buckwheat noodles has faded. Indeed, with such a sauce you can eat anything

I poured milk into a small blender bowl and added a spoonful of flour to mix everything well. I do this for custard, I do not like to "play" with lumps

It's mushroom season now. And I often began to cook these noodles. The sauce with fresh mushrooms is incredibly aromatic !!!!

ABOUT! And I did one of these too. Out of ear, I heard a buckwheat noodle recipe on TV. I only remembered that the ratio of wheat and buckwheat flour should be 4: 1. When I took out the flour, I came across a package of durum and decided to take it. And with what to cook noodles? The freezer is full of mushrooms, and it's the end of February in the yard, it's time to dispose of them. This is how I got exactly the same recipe. And it's delicious!

[Irina]

I'll put off the noodles until later, but the sauce, from one photo of saliva ... I'll make the sauce today. Irina, tell me, what kind of mushrooms is better to take (if there is such experience) - boiled from a jar, boiled from a freezer or freshly frozen?

More aromatic, of course, are those that were frozen without boiling.
This is how I harvest most of the mushrooms. Only those that I boil for caviar before freezing. So they take up less space. After all, all the same then I "flavor" dried.

Thank you for quick answer!
Yes, yes, it's all about lack of space. Boiled everything is more compact. But then I found a few whites in the freezer entirely, (they fell over) so, I was just thinking how to make them more interesting, and then just the recipe surfaced from the bowels of the forum)))

Well, I would send the whites to the soup. I'm greedy! Boletus is not a waste.
Less noble mushrooms, but more aromatic, are better here. For example, aspen mushrooms, Polish white ... Which is simpler. This sauce sounds good even without boletus.

I would send whites to the soup

Yes, I would too, but the eaters do not want soup yet, capricious ones. And the place is already a passion, how you want to clean it up in the freezer. Vaughn, above:

The freezer is full of mushrooms, and it's the end of February in the yard, it's time to dispose of them

I'll go rummaging around, I think there were boletus boletus, only boiled.

No, well, if the home-grown people don't want soup with whites, then of course you can put them in the sauce.

No, well, if the home-grown people don't want soup with whites, then of course you can put them in the sauce.

Who's in the sauce? I laugh.

It depends on how they will behave. If it's bad, then you can start up the sauce. He will be rich.