Description
Invited to participate in my little experimental culinary experience, or the act of creative improvisation, whichever is closer...))) In fact, the dish is simple, suitable for fast days with no oil.
Ingredients
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Mushrooms
12 piece
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Carrots
1 piece
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Vermicelli
250 g
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Tomato paste
70 g
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Salt
-
Soy sauce
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Black pepper
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Dill
-
Parsley
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Green onions
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Water
2.5 l
Cooking
Here are our ingredients. Some of them, as already mentioned, use to your taste and desire.
Wash, peel and cut mushrooms, three grated carrots (I rubbed on a fine).
Now put the mushrooms in a saucepan (nonstick or with a thick bottom) and without adding no water, no oil, just simmer them, stirring lightly until shampinonchiki begin to extract the juice.
Add carrots, salt, spices, soy sauce, all stir and simmer for another couple of minutes. Fire if was a big turn down. I apologize for the "foggy" pictures.
Now add the water, I had a pan for 5 litre of water I added about 2.5 liters (up to the middle of the pan) and adding the fire, bring to a boil.
Fill the noodles, boil until cooked noodles (I got the bundle it was stated 4 minutes). Add tomato paste, mix well and keep for a few more minutes, the dish was thicker.
Turn off, add chopped green onion and give a little brew. The cooking time is, unfortunately, not spotted, about an hour, I guess. When serving you can add more green onions. Bon appetit!
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