Best Mushroom Soba Buckwheat Noodles With Four Mushroom Sauce Recipes

SOBA NOODLES WITH MUSHROOMS

Soba Noodles With Mushrooms image

This cold dish may be served as an appetizer or as a side salad. It is perfect before a Japanese meal but don't think of it as purely Asian it goes well with many meals. I like it at room temperature. When you adjust the seasoning you may want to add a bit more soy, a touch more oil or even a bit of salt.. Make it ahead and allow the flavors to meld for an hour or so. If Soba noodles are not available you may substitute with wheat pasta (something like Cappini) The Soba noodles I refer to in the ingredient list are soft not dried and require very little boiling do not over cook them

Provided by Bergy

Categories Vegetable

Time 23m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 lb soba noodles (buckwheat noodles)
3 portabella mushrooms, parboiled for 3 minutes and drained, slivered
3 shallots, peeled & minced
1 tablespoon fresh ginger, grated
1/2 cup chicken stock or 1/2 cup vegetable stock
3 tablespoons regular soy sauce
1 teaspoon sesame oil
1 tablespoon mirin or 1 tablespoon honey
1 tablespoon sesame seeds, toasted

Steps:

Cook the noodles in boiling water until they are just tender- test after 3 minutes, drain and plunge into ice cold water, rinse& drain- set aside.
Toss slivered mushrooms with the Shallots& Ginger.
Toss with the noodles.
Mix together the stock, soy, sesame oil& Mirin or honey, mix.
Pour over the noodles and mix well, taste& adjust seasoning.
Arrange on 4 plates.
Sprinkle with toasted sesame seeds& serve.
For vegetarians use the vegetable stock.

Nutrition Facts : Calories 455, Fat 3.6, SaturatedFat 0.6, Cholesterol 0.9, Sodium 1728.9, Carbohydrate 93.6, Fiber 1.4, Sugar 1.9, Protein 21

MUSHROOM SOBA (BUCKWHEAT NOODLES) WITH FOUR-MUSHROOM SAUCE

Mushroom Soba (Buckwheat Noodles) With Four-Mushroom Sauce image

Provided by Nancy Harmon Jenkins

Categories side dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1/4 pound oyster mushrooms (pleurotes)
1/4 pound fresh shiitakes
1/4 pound chanterelles
1/4 pound white button mushrooms
1 package enoki mushrooms, for garnish
3 tablespoons butter
2 tablespoons dark soy sauce
2 tablespoons sake
1/2 cup dashi stock (see recipe)
1 pound mushroom-flavored or regular soba (buckwheat noodles) available in Japanese groceries and health-food stores
2 tablespoons chopped parsley, for garnish

Steps:

Wash all mushrooms and pat dry. Remove stems, and cut all mushrooms (except enoki garnish) into bite-sized pieces.
Melt butter in a large skillet. When butter is hot, add the mushrooms, except the enoki, and saute over medium-high heat for a few minutes. Add soy sauce, sake and dashi. Reduce heat to low, cover, and cook 15 minutes. Add more dashi if necessary.
Bring an ample amount of water to a boil. Add the soba, stir well and cook until al dente. Drain in a colander, and transfer to serving bowl.
Pour mushroom sauce over the soba and toss well. Garnish with enoki tops and chopped parsley.

Nutrition Facts : @context http, Calories 518, UnsaturatedFat 3 grams, Carbohydrate 93 grams, Fat 10 grams, Fiber 3 grams, Protein 21 grams, SaturatedFat 6 grams, Sodium 1393 milligrams, Sugar 2 grams, TransFat 0 grams