MUSHROOM SOBA (BUCKWHEAT NOODLES) WITH FOUR-MUSHROOM SAUCE

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

Provided by Nancy Harmon Jenkins

Time 30m

Yield 4 servings

Number Of Ingredients 11

Previous Next

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