Egg Noodles with Mushroom Sauce and Dill - photo 1
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Egg Noodles with Mushroom Sauce and Dill

Pikantne Main Dishes Regional Cuisine of Poland 40 min Medium 40 wyświetleń ~33.77 PLN * - (0)
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Description

Creamy egg pasta with a mix of sautéed mushrooms and fresh dill is a classic of Polish cuisine in a modern rendition. The dish combines the earthy aroma of mushrooms and (optionally) dried porcini with delicate cream and a lively hint of dill – the result is a velvety sauce with a full, slightly floral aroma. Perfect for a family dinner or a simple, impressive meal. Serve hot, preferably with a generous amount of finely chopped dill and freshly ground pepper; it pairs wonderfully with a light arugula salad or pickled cucumber for a contrast of acidity. Visually, the dish has a rustic character: the creamy sauce envelops wide ribbons of pasta, and the green dill adds a fresh, spring-like touch.

Ingredients Used

Ingredients (14)

Servings:
4
  • Egg noodles 400 g
  • Butter 50 g
  • Rapeseed oil 15 g
  • Onion 1 szt. (~150 g)
  • Garlic 2 ząbki (~10 g)
  • Mushrooms 400 g
  • 18% cream 200 ml
  • Vegetable broth 250 ml
  • Wheat flour 10 g
  • Dill 30 g
  • 🌿 Przyprawy
  • Salt 6 g
  • Black pepper 4 szczypty (~2 g)
  • ✨ Opcjonalne
  • Dried porcini mushroom 15 g
  • Lemon juice 10 ml
💰 Szacowany koszt dania: ~33.77 PLN (8.44 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Prepare all the ingredients. Wipe the mushrooms with a damp cloth and slice them into pieces about 4-5 mm thick. If you are using dried porcini, place it in a bowl and pour 100 ml of hot water over it, let it sit for 15-20 minutes, then chop it finely and keep the soaking water. Peel the onion and chop it into small cubes (about 5 mm). Peel the garlic and chop it finely or press it through a garlic press. Rinse the dill, dry it, and chop it very finely.

Ingredients: dried porcini mushroom, Onion, Garlic, dill
Use a cutting board and a sharp chef's knife (20 cm) to slice the mushrooms evenly. Soaking dried mushrooms will evenly release their aroma – if the soaking water is very dirty, strain it through a sieve.

Pasta

2

Bring a large amount of water (about 4–5 l) to a boil in a pot with a capacity of at least 5 l. When the water starts to boil, add salt to taste — recommendation: about 10 g of salt per 1 l of water, which is approximately 40–50 g for 4–5 l. Add the pasta to the boiling water and cook according to the package instructions (usually 6–8 minutes for fresh egg pasta, 8–10 minutes for dried) until al dente: when cut, the inside should be soft but with a slight resistance.

Ingredients: Egg noodles
Use a large pot (5 l) and a wooden spoon to stir the pasta at the beginning of cooking to prevent it from sticking. Drain and reserve about 100 ml of the pasta cooking water before draining – it will help combine the sauce with the pasta.

Mushroom sauce

3

Heat a large skillet (diameter 26–28 cm). Pour in the rapeseed oil and add 30 g of butter (leave the rest for finishing). When the butter melts and starts to sizzle slightly (about 1 minute), add the chopped onion. Sauté over medium heat for 4–5 minutes, until the onion becomes soft and translucent (glassy).

Ingredients: Rapeseed oil, Butter, Onion
The best is a wide skillet with a thick bottom — it distributes heat evenly. Use a wooden spatula for stirring to avoid damaging the skillet's coating.
4

Add the chopped mushrooms (and soaked and chopped porcini along with the drained water, if using) to the sautéed onion. Fry over medium-high heat for 8–10 minutes, stirring every 1–2 minutes, until the mushrooms begin to brown and the released water evaporates. Properly sautéed mushrooms are golden at the edges and not swimming in sauce.

Ingredients: dried porcini mushroom, Butter, Rapeseed oil
Do not overcrowd the pan – if there are too many mushrooms, it's better to fry them in batches, otherwise they will steam instead of browning. Use a metal or silicone spatula.
5

Reduce the heat to medium, add the minced garlic and sauté for 20–30 seconds — until it starts to smell fragrant but does not brown. Then sprinkle in the flour and stir for 1–2 minutes to eliminate the raw taste of the flour and create a light roux. If you used the soaking water from the mushrooms, add it now (strain it through a sieve).

Ingredients: Garlic, Wheat flour, dried porcini mushroom
Garlic cooks very quickly — be careful not to burn it; burnt garlic gives a bitter taste. Use a whisk or spoon to thoroughly combine the flour with the fat.
6

Gradually pour in the warm vegetable broth while whisking until a smooth sauce forms. Add the cream and mix well. Cook over low heat for 5–7 minutes until the sauce thickens and has a creamy, slightly sticky consistency – it should coat the back of a spoon. If the sauce is too thick, add 2–3 tablespoons of the reserved pasta cooking water.

Ingredients: Vegetable broth, 18% cream, Egg noodles
Keep the heat low so the cream doesn't start to boil. Use a wooden spoon to check the consistency – the sauce is ready when it freely coats the spoon and has a silky sheen.

Assembly and seasoning

7

Add the remaining butter (about 20 g) to the sauce, finely chopped dill, salt, and pepper to taste. Mix and taste — if you want, add 5–10 ml of lemon juice to enhance the flavor of the mushrooms. Transfer the drained pasta directly to the pan with the sauce and mix vigorously for 1–2 minutes, adding 1–2 tablespoons of pasta cooking water to ensure the sauce coats the pasta well.

Ingredients: Butter, dill, Salt, Black pepper, Lemon juice, Egg noodles
Use a large wide skillet or mixing bowl to combine the pasta and sauce. Stir vigorously to ensure the sauce evenly coats the pasta and no dry strands remain.

Serving

8

Place the hot pasta with sauce on warmed plates, sprinkle with additional fresh dill and freshly ground pepper. Serve immediately to maintain the creamy consistency of the sauce and the freshness of the dill.

Ingredients: dill, Black pepper
If you want, serve with thinly sliced pickled cucumber or simple arugula drizzled with oil for a contrast of acidity. Use flat plates with a diameter of 24–28 cm for an elegant presentation.

Fun Fact

💡

Dill and mushrooms are a traditional Polish combination — dill often appears in side dishes for fish and potatoes, and when paired with mushrooms, it gives dishes a specific, fresh aroma known in home cooking.

Best for

obiad rodzinny kolacja dla gości wiosenna kolacja

Tips

🍽️ Serving

Serve hot, immediately after mixing the pasta with the sauce. For a fresher taste, add a bit of chopped dill on the plate and drizzle the dish with a few drops of lemon juice just before serving. A light arugula salad or pickled cucumbers pairs well with the dish.

🥡 Storage

Store in an airtight container in the refrigerator for up to 2 days. When reheating, warm it over low heat with a few tablespoons of pasta cooking water or broth to restore the creamy consistency; avoid vigorous boiling to prevent the cream from curdling.

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