For ➍200 g soba noodles*
10 cl oil
2 garlic cloves, minced
150 g shimeji mushrooms, base discarded, mushrooms separated
1 tbs soy sauce
2 ts miso paste
salt & pepper
2 tbs finely minced parsley
Bring a large saucepan of water to a boil. Cook the noodles according to package instructions.
Meanwhile, heat the oil in a skillet over a low heat. Add the garlic cloves. Saute until fragrant, about 30 s.
Turn up the heat.
Add the shimeji mushrooms. Saute until the mushrooms are soft. Lower the heat. Add 1 tbs of noodles' cooking water, the soy sauce, and the miso paste. Stir until the miso is dissolved well. Adjust seasoning with salt and pepper. Leave the sauce to simmer.
Wash the noodles with cold water to remove the starch. Drain the noodles and add them to the sauce.
Stir well to coat every noodle. Serve with chopped parsley.
*Use spaghetti instead.
The shimeji mushrooms grow on the base of trees. They're very tasty, with a peppery flavor, but should not be served uncooked. They're great in stir-fries, or with fish, scallops or white meat. The pioppini mushroom is the European variety.
Read another shimeji recipe.
