Japanese Noodles with Shimeji Mushrooms
The beauty of this recipe, you can use any pasta or noodles, and any mushrooms you like. I made this on 22 May 2017 and it is excellent!
Ingredients
- 200 grams Japanese noodles, Udon, Soba, or even spaghetti, (8 oz)
- 1/2 cup olive oil
- 2 cloves garlic, smashed and minced
- 150 grams Shimeji mushrooms, base discarded, mushrooms separated, (5 oz)
- 2 tablespoons soy sauce
- 2 teaspoons miso paste, or 3-4 anchovy fillets
- 2 tablespoons fresh parsley, finely chopped, or 2 teaspoons dried
- salt and pepper, to taste
- cherry tomatoes, halved, optional
Instructions
- Bring a large saucepan of water to a boil and cook the noodles according to package instructions (I would use Fettuccine). Meanwhile, heat the oil in a skillet over a low heat and add the garlic cloves. Saute until fragrant, about 30 seconds.
- Turn up the heat and add the Shimeji mushrooms and cook until the mushrooms are soft. Lower the heat and add a ladle of cooking water from the noodles, the soy sauce, and the miso paste, if no miso paste, I would use 3-4 anchovy fillets mashed into a paste. Stir until the miso (or anchovies) is dissolved well. Adjust seasoning with salt and pepper and bring the sauce to simmer.
- Drain the noodles well and add them to the sauce. Stir well to coat every noodle and serve with chopped parsley sprinkled on top.
Notes
Low cost.
Adapted from an internet recipe.