WILD MUSHROOM BROTH WITH BUCKWHEAT NOODLES
Provided by Molly O'Neill
Categories dinner, pastas, project, soups and stews, main course
Time 45m
Yield 2 main course servings or 4 first course servings
Number Of Ingredients 6
Steps:
- Heat the vegetable oil in a large saute pan. Saute the morels over high heat until golden, about 3 to 5 minutes. Set aside.
- Pour the mushroom broth into a saucepan and simmer over medium heat until reduced by half, about 30 minutes.
- Add the soy sauce and the noodles, stir well and simmer until tender, about 5 minutes. Remove from heat. Stir in morels. Ladle into four bowls and garnish with scallions.
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Baikuntha Dawadi
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and it's also very affordable.
Khwezi Gule
[email protected]I wasn't sure about the buckwheat noodles at first, but they really grew on me. They have a great texture and they're really filling.
Mekhi Brock
[email protected]This recipe was easy to follow and the end result was delicious. I would definitely recommend it to others.
ASHRAF RAFI
[email protected]I love the combination of mushrooms and buckwheat noodles in this dish. It's a great way to use up leftover mushrooms.
ALEXJANDER ANGELO
[email protected]The broth was delicious and the noodles were cooked perfectly. I would definitely make this again.
Oken Osakue
[email protected]This mushroom broth is incredibly flavorful and comforting. The buckwheat noodles add a nice texture and heartiness. I also love the addition of the fresh herbs, which really brighten up the dish. Overall, this is a great recipe that I will definitel