Lenten Homemade Noodles with Mushrooms

There's a special kind of comfort found in a bowl of homemade noodles, and this recipe for Lenten Noodles with Mushrooms is comfort food at its finest. Rooted in Eastern European traditions of simple, hearty meals, this dish proves that you don't need complex ingredients to create incredible flavor. Making pasta from scratch might sound intimidating, but this water-based dough is surprisingly simple to prepare. Paired with a deeply savory and earthy mushroom sauce, it becomes a satisfying meal that's perfect for a cozy family dinner, and it's naturally vegan!

Lenten homemade noodles with mushrooms

Cooking: 1 hour

Quantity: 4 Servings

Per serving

Calories: 305 kcal

Proteins: 7.5 g

Fats: 15 g

Carbohydrates: 35 g

For the homemade noodles:

• 200 g all-purpose flour (+ more for rolling and dusting)
• 50 ml water (approximately)
• 7 ml olive oil

For the sauce:

• 350 g solyonye griby (salted mushrooms)
• 150 g yellow onion
• 30 g dried carrots
• 1 mushroom bouillon cube
• 2 garlic cloves
• 35 ml olive oil
• salt, pepper, dill

How to Make Lenten Homemade Noodles with Mushrooms

Measure out the required amount of flour by weight. If you don’t have a scale, a standard 250 ml faceted glass holds about 130 g of flour, while a 200 ml thin-walled glass holds about 160 g.

Make a small well in the flour, then pour in the cold water and olive oil.

Adding water and olive oil to the flour

Knead the noodle dough with your hands until it no longer sticks to your hands or the work surface. If it feels too stiff, add a little more cold water.

Form the finished dough into a ball, cover it with a salad bowl, and let it rest for 20 minutes at room temperature. There’s no need to refrigerate it.

Kneading the dough for homemade noodles

Dust your work surface, rolling pin, and hands with flour. Roll the noodle dough out very thinly, being careful not to tear the sheet. If you’re new to this, you can divide the dough ball into two pieces and roll each one out separately. The rolled-out dough should resemble a piece of soft fabric.

Rolling out the dough into a thin sheet

Next, roll the sheet of dough into a log and slice it into strips. The width of the noodles is up to you—from 1 centimeter to very thin strands.

Sprinkle the noodles with flour and let them rest on the board for another 20 minutes.

Slicing the noodles

For the mushroom sauce, finely chop the onions.

Slicing the onion

Rinse the solyonye griby (salted mushrooms, a traditional Eastern European method of preserving mushrooms in brine) under cold water, place them on a cutting board, and chop them with a sharp knife. You can also use dried mushrooms for this sauce—simply boil them until tender and then pass them through a meat grinder.

Chopping the mushrooms

Next, heat the olive oil in a sauté pan or skillet. Add the chopped onion and sauté for 5-7 minutes until translucent.

Add the chopped mushrooms to the onion, along with the crumbled mushroom bouillon cube and dried carrots. Mix well and cook over low heat for another 10 minutes, until the moisture has evaporated.

Sautéing the onion. Adding mushrooms, dried carrots, and a mushroom bouillon cube to the pan

Then, add the garlic cloves, passed through a garlic press. Season with salt and black pepper to taste, stir, and cook for 3 more minutes before removing from the heat.

Adding garlic, salt, and black pepper

Bring 2 liters of water to a boil in a large pot. Salt the water and add the noodles. Cook for 5 minutes, then drain in a colander.

Combine the cooked noodles with the mushroom sauce.

Boiling the homemade noodles and mixing them with the mushrooms

Serve the Lenten homemade noodles with mushrooms hot, garnished with fresh dill before serving.

Lenten homemade noodles with mushrooms