Sunday, July 1, 2012

Cremini Mushroom Soba

Here's another mushroom noodle dish. Yes, we love our mushrooms and noodles. However, it's unlike the others. It doesn't have any Asian ingredients other than the soba. I intended to make a variation of the 'Japanese' Cold Noodles with Yuzu, but remembered that we're low on rice vinegar. Since we had cremini mushrooms, I thought it'd be interesting to try a Western cold noodle dish. Halfway through roasting the mushrooms, I came up with the idea to toss them in soba and use the mushroom 'juice' as the sauce. Surprisingly, it went really well with the soba. With only mushrooms, butter, olive oil, rosemary, garlic, salt, and pepper, the sauce is subtle but flavorful. Not wanting the greens to overpower the mushrooms, they went into a salad with tomatoes and a balsamic vinaigrette instead.

This is an original dish by yours truly, so measurements are approximate. Please continue reading for the recipe.

Cremini Mushroom Soba
2 bundles of soba
1 large package of crimini mushrooms (or baby portobello), washed and quartered
~1 teaspoon of fresh rosemary sprigs, chopped
~3 garlic cloves, coarsely chopped
~2 tablespoons of butter 
~2 tablespoons of olive oil
salt and pepper, to taste

1) Preheat oven to 400°F.

2) Combine mushrooms, rosemary, garlic, butter, olive oil, salt, and pepper in a large bowl and toss.

3) Transfer ingredients into an oven safe dish with tall sides to collect 'juice.'

4) Roast for 15 minutes, stirring occasionally.

5) While mushrooms are roasting, cook soba according to package.

6) Drain noodles immediately and run them under cold water to stop cooking.

7) Once noodles are cold and drained, transfer them to a large bowl.

8) Once mushrooms are cooked, allow them to cool to room temperature. Put in refrigerator for a couple of minutes, if necessary.

9) Add mushrooms and sauce over noodles and mix until coated.

*Step 8 may be skipped if you want to eat it warm.

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