Steamy Kitchen Recipes | RSS Feed http://steamykitchen.com Steamy Kitchen Food Blog: fast recipes, simple recipes, with fresh ingredients to create delicious meals. Fri, 24 Jul 2015 17:57:41 +0000 en-US hourly 1 http://wordpress.org/?v=4.2.3 Japanese Noodles with Shimeji Mushroom http://steamykitchen.com/3169-japanese-noodles-with-shimeji-mushroom.html http://steamykitchen.com/3169-japanese-noodles-with-shimeji-mushroom.html#comments Wed, 22 Apr 2009 15:27:40 +0000 http://steamykitchen.com/blog/?p=3169 Here’s what you’ll learn: 20-minute easy Japanese mushroom noodle dish Use any type of mushrooms Use any type of pasta or noodles As promised, here is the start of my Japanese Mushroom Recipe Collection. The first recipe I made was a super-simple noodle dish that came from one of my favorite Japanese cookbooks – The Japanese Kitchen by Kimiko Barber. For my ...

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Here’s what you’ll learn:

  • 20-minute easy Japanese mushroom noodle dish
  • Use any type of mushrooms
  • Use any type of pasta or noodles

As promised, here is the start of my Japanese Mushroom Recipe Collection. The first recipe I made was a super-simple noodle dish that came from one of my favorite Japanese cookbooks – The Japanese Kitchen by Kimiko Barber.

For my photos, I used a mixture of these two Japanese Shimeji mushrooms:

japanese-white-beech-mushroomjapanese-brown-beech-mushroom

Though, if you don’t have access to Shimeji mushrooms, substitute with sliced fresh shiitake mushrooms or enoki mushrooms.

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Japanese Noodles with Shimeji Mushroom Recipe

Servings: 4 Prep Time: 10 minutes Cook Time: 10 minutes
japanese-noodles-shimeji-mushroom-032

Ingredients:

7 ounces dried Japanese style noodles (udon or soba...or you could use spaghetti)
1/2 cup olive oil (or other cooking oil)
2 garlic cloves, minced
6 ounces shimeji mushrooms, base discarded, mushrooms separated
2 tablespoons soy sauce
2 teaspoons miso paste
salt and pepper
2 tablespoons finely minced parsley

Directions:

Bring a large saucepan of water to a boil and cook the noodles according to package instructions. 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 saute until the mushrooms are soft. Lower the heat and add a ladleful of cooking water from the noodles, the soy sauce, and the miso paste. Stir until the miso is dissolved well. Adjust seasoning with salt and pepper and bring the sauce to simmer.

Drain the noodles and add them to the sauce. Stir well to coat every noodle and serve with chopped parsley

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