It wasn’t until about two years ago that mushrooms and I were properly introduced. Before then I thought of them as the slightly ugly vegetable that I didn’t really know what to do with. As you know I’ve come a long way in my food exploring and now I love them. They’re one of my favourite goodies in sukiyaki at Sono Japanese and my favourite way to enjoy a steak is with mushroom sauce.
They’re such a great addition to a meal and I love how they seem so hearty and meaty but are so low and calories – the 150g mushrooms in this recipe have just 45 calories – and they’re fat-free. What I didn’t know was that they’re also really good for immunity and they tick all the boxes for a super food. No more eating the latest craze, (goji berries anyone?), just grab some mushies.
I’m usually pretty lazy when we have a barbeque and end up doing basic steamed veges or salad (not much though I’m not lettuce lover) but I’ve decided to branch out a bit. This mushroom and soba noodle salad is super easy to make and re-heats well making it perfect to prepare ahead of time. I served it with barbequed chicken breasts and it was a hit. Next time you’re asked to bring salad, surprise your host with something different.
I bought my mushrooms from my favourite mushroom stall at the Eagle Farm markets. These guys have the best mushrooms (in my opinion) and the stall holder is very friendly. We had a big chat and he gave me some mushroom-cooking tips.
I got a little snap-happy with the mushrooms. My camera just seems to love brown and earthy tones. The textures and patterns on the mushrooms are just so pretty.
I very roughly chopped up the mushrooms and cut the bottoms off the enokis so they would separate.
This is a very easy recipe to throw together but you have to be organised from the start. Make sure all the ingredients are measured out and have a pot of boiling water bubbling ready for the noodles and the kettle boiled ready for the mushrooms.
Start by adding the sesame oil, ginger and garlic to a warm pan then heat it stirring. Be very careful as the garlic tends to jump out of the pan a bit. Now throw the noodles in the boiling water. You only want them to be in there for 3 minutes so set the timer. After one minute, add the chili to the frying pan.
The mushroom man at the markets taught me a new trick to cook mushrooms. I used to always cook them in the pan and often ended up with soggy, not very tasty mushrooms. He told me that the best way to cook them is to plunge them into boiling water for 30 seconds. That’s it, they’re cooked!
I put then in a strainer over a shallow bowl and poured the boiling water over the top. Using the strainer made it much easier to get them out of the water in time.
Transfer the noodles to the pan and stir them around.
Add all the sauces and turn off the heat. Stir them through until the noodles are coated.
Add the cooked mushrooms and toss them through as well.
Place the mushroom noodles on a serving plate. Alternatively, you can leave them to cool and then refrigerate until you’re ready. They need about 2 minutes in the microwave. They’re still good if prepared ahead but even better fresh from the frying pan.
Sprinkle them with fried shallots and sesame seeds and serve them up. Enjoy!
What about you? Do you like mushrooms? Which ones are your favourites?
Warm mushroom and soba noodle salad a Claire K Creations original recipe
serves 4 as a side dish
- 1/2 tsp sesame oil
- 1/2 tsp crushed ginger
- 1/2 tsp crushed garlic
- 2 tbsp oyster sauce
- 1 tbsp soy sauce
- 1 chili, chopped
- 150g mixed mushrooms, roughly chopped
- 90g dry soba noodles
- sesame seeds and fried shallots to serve
Set a pot of water on the stove to boil and boil the kettle as well. You will also need a shallow bowl that will fit the mushrooms in it and a strainer that will fit in the bowl.
Place the mushrooms in the strainer and set them over the bowl so they’re ready.
Measure out all the ingredients before you start.
Heat a large frying pan over medium heat and then add the sesame oil, garlic and ginger. Cook them for one minute.
Put the soba noodles in the pot of boiling water and set a timer for 3 minutes.
Add the chili to the frying pan and stir it through.
Pour the boiling water from the kettle over the mushrooms and leave them to sit for 30 seconds then drain them.
After the noodles have cooked for 3 minutes, transfer them to the frying pan. Add the oyster sauce and soya sauce, stir them through and then turn off the heat.
Add the mushrooms and toss them through.
Place the noodles and mushrooms on a serving plate and sprinkle with sesame seeds and fried shallots to serve.