Crafting Homemade Mushroom Noodles

The urge and whims of finding mushrooms today were extremely high. Out with the camera in cold, luckily bright, and dry weather.

I entered the mossy woodland.

All I could see was an old dead mushroom on top of a mossy stump by the stream.

I went home not satisfied.

Even this dog that I met felt sorry for me :)

Back home, I started fiddling with my dried mushrooms and took my dried Bay Boleteout.

I did not know what to do with it. Noodles were a good idea, but I wanted it in the actual strands, rather than just using it as a garnish. I wanted to make something special from this rare find of a mushroom.

They were not crispy anymore, so I had to put them in the dehydrator for 15 minutes.

Then they turned crispy enough to blitz them into a flour.

Then I passed them through a fine sieve.

I will call this mushroom flour.

I mixed 2 cups of white flour and 1/4 cup of mushroom flour.

I added 3 eggs, a teaspoon of salt, a tablespoon of olive oil, and a tablespoon of water.

I kneaded until the dough turned smooth.

I wrapped it in cling film and let it rest in the fridge for 30 minutes.

I rolled it until it was thin.

Almost like fabric or leather material.

Then I manually cut it into noodles; I had no noodle maker so I used a pizza cutter. It was fun; I enjoyed the cutting the most.

Then I separated them.

I dusted them with flour so they wouldn't stick together.

I boiled them for only 5 minutes; homemade ones are fast to cook.

Then I arranged them in a bowl with spring onion, pak choi, ham, chillies, and a dollop of chili oil and I poured the hot broth over.

A squeeze of lemon and mixed them.

"It was amazingly delicious.

The umami flavor of Bay bolete, soft noodles, crunchy vegetables, chewy ham, and a kick of heat from chili oil all went well together.

We stuffed ourselves and were very satisfied.

Happy Friday, Everyone!
Mariah. 😊

My contribution to fungifriday by @ewkaw
(all photos and words are my own)