Best Wild Mushroom Noodle Soup Recipes

Wild Mushroom Noodle Soup image

Provided by Katherine Sacks

Yield 4-6 servings

Number Of Ingredients 15

For the Mushroom Broth:
1 1/2 ounces dried porcini mushrooms
6 garlic cloves, gently smashed
1 small bunch thyme
2 bay leaves
1/2 teaspoon whole black peppercorns
For the Mushroom Soup:
1 1/2 cups medium egg noodles
Kosher salt
12 ounces wild mushrooms, cut into 1/4" pieces if large
2 medium carrots, peeled, cut into 1/8"-thick slices
2 stalks celery, cut into 1/8"-thick slices
3 scallions, thinly sliced, green and white parts separated
Freshly ground black pepper
2 tablespoons celery leaves, coarsely chopped

Steps:

Make the Mushroom Broth:
Submerge porcini mushrooms in 3 quarts cold water in a large bowl. Let stand at room temperature at least 2 hours or chill overnight.
Pour mushrooms and liquid into a fine-mesh sieve set over a wide heavy pot, gently pressing mushrooms to extract as much liquid as possible. Reserve mushrooms for another use.
Add garlic, thyme, bay leaves, and peppercorns to pot and bring to a simmer over medium-high heat. Reduce heat to medium-low and gently simmer, stirring occasionally, until broth is reduced to 6 cups, about 1 hour. Strain broth through fine-mesh sieve into a large bowl; discard solids. Return broth to pot.
Assemble the Mushroom Soup:
Cook noodles in a large pot of boiling salted water, stirring occasionally, until just al dente, 7-8 minutes. Drain; rinse under cold water.
Meanwhile, bring Mushroom Broth to a simmer over medium-high heat. Add wild mushrooms, carrots, celery stalks, scallion whites, 1 tsp. salt, and 1/8 tsp. pepper; simmer until tender, about 5 minutes.
Add noodles and scallion greens to soup; season with salt and pepper. Transfer to a large serving bowl and top with celery leaves.
Do Ahead
Soup (without noodles) can be made 3 days ahead. Let cool, transfer to an airtight container, and chill.

Wild Cream of Mushroom Egg Noodle Bake, Hold the Canned Soup image

Yield 4 servings

Number Of Ingredients 21

Cream of Mushroom Sauce
1 tablespoon extra-virgin olive oil (EVOO) (once around the pan)
2 tablespoons unsalted butter
12 button mushrooms, brushed off with a damp towel and chopped
2 tablespoons all-purpose flour
1 cup chicken stock or broth
1 cup whole milk or cream
1/8 teaspoon freshly grated or ground nutmeg
Salt and freshly ground black pepper
Casserole
2 tablespoons EVOO (twice around the pan)
1 shallot, thinly sliced
2 portobello mushroom caps, halved and thinly sliced
1/2 pound fresh mixed wild mushrooms, such as shiitakes, oysters, and wood-ears, stems trimmed and caps thinly sliced
1 tablespoon fresh thyme leaves, finely chopped (from 4 sprigs)
Salt and freshly ground black pepper
1/3 cup dry white wine (eyeball it), or more stock
1 pound extra-wide egg noodles
1 to 2 tablespoons unsalted butter, softened
3/4 pound Gruyère or Emmentaler cheese, shredded
3 tablespoons chopped fresh chives (12 to 15 chives)

Steps:

Bring a large pot of water to a boil for the egg noodles.
To make the mushroom sauce, heat a medium sauce pot over medium heat. Add the EVOO and the butter. When the butter melts, add the chopped button mushrooms and cook for 5 minutes, until just tender. Sprinkle in the flour and cook for 1 minute. Whisk in the chicken stock and bring to a bubble, then stir in the whole milk. Reduce the heat to low and gently simmer. Season the sauce with nutmeg, salt, and pepper.
To make the casserole, heat a nonstick skillet over medium-high heat. Add the 2 tablespoons of EVOO, then the shallots and mushrooms. Cook the mushrooms for 8 minutes, or until tender. Season with the thyme, salt, and pepper, and deglaze the pan with the wine or a little stock. Reduce the heat to medium low and let the liquid cook off.
Preheat the broiler to high.
While the mushrooms cook, drop the egg noodles into the boiling water, salt the water, and cook the noodles al dente, with a bite to them. Drain the noodles and return them to the hot pot. Add the creamy sauce to the pot and toss the noodles to coat in the sauce.
Lightly coat a casserole dish with the softened butter, then transfer the cream of mushroom noodles to the dish and top with the mushroom ragout and the shredded cheese. Place the casserole under the broiler and melt and bubble the cheese until brown at the edges. Garnish with chives and serve.