Mushroom Soba (Buckwheat Noodles) With Four-Mushroom Sauce
Updated August 18, 2015
- Total Time
- About 30 minutes
- Rating
- Comments
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Ingredients
¼ pound oyster mushrooms (pleurotes)
¼ pound fresh shiitakes
¼ pound chanterelles
¼ pound white button mushrooms
1 package enoki mushrooms, for garnish
3 tablespoons butter
2 tablespoons dark soy sauce
2 tablespoons sake
½ 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
Nutritional analysis per serving (4 servings)
95 grams carbs; 24 milligrams cholesterol; 526 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 6 grams saturated fat; 10 grams fat; 3 grams fiber; 1395 milligrams sodium; 21 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Wash all mushrooms and pat dry. Remove stems, and cut all mushrooms (except enoki garnish) into bite-sized pieces.
- Step 2
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.
- Step 3
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.
- Step 4
Pour mushroom sauce over the soba and toss well. Garnish with enoki tops and chopped parsley.
Private Notes
Comments
We needed a recipe that would use up a lot of mushrooms, and this did the trick. The mushrooms are delicious. If we find ourselves in similar circumstances again, I’d make less soba (maybe .5lb), as the ratio to sauce feels off.