A delicious moreish mushroom miso crowd pleaser.
Submitted by Dai-Wen, one of our customers and amazing cook.
There's 2 main elements to this moreish dish, once you've got these elements prepped, you assemble it together in the end.
- Mushroom miso sauce + udon
ELEMENT 1: MUSHROOM MISO SAUCE + UDON
- 2 packs mixed mushrooms
- 3 eschallots, diced finely
- 4 garlic, smashed and chopped
- 2 tablespoons soy sauce
- 2 tablespoons miso paste (shiro), or to taste
- 4 tablespoons mirin
- 50g +50g butter
- 100ml cream - optional
- 3 bricks of frozen udon
- 2 tablespoons + 1 tablespoon olive oil
- Clean and cut up all the mushrooms, except oyster mushrooms which are to be hand torn.
- Heat up olive oil and half the butter (50g) in a pan. A third at a time, put mushrooms in the pan on high heat and brown. Don't disturb them at all when you first put them in for 3 minutes, to help create a golden crust on the edges. Over crowding the pan will stew the mushrooms instead of crisping. Once the mushrooms are done, set aside.
- Heat a tablespoon of olive oil in the same pan, and put in escallots and garlic. Cook for 3-5 minutes on low to medium heat until translucent and fragrant - don't burn the garlic.
- Put on a boiling pot of water, add lots of salt to the water (if using pasta), if using udon, omit the salt. If cooking pasta, do it at the same time you begin the mushroom sauce, and cook until just before aldente (usually a minute before packet instructions). If cooking frozen udon, start the cooking process when the mushroom sauce is finished, the udon is ready when the noodles separate - this only takes a minute or two.
- Put mushrooms back into the pan with the escallots and garlic, and add in miso, soy and mirin. Add black pepper in aggressively, and cook until most of the liquid dries up. If using cream, add in cream after this step.
- Add in the pasta/udon into the mushroom mixture. Add in the rest of the butter and a ladleful (1/2 cup) of the water used to cook pasta/udon. If using udon, salt or soy sauce may need to be added here, depending on the saltiness of the soy sauce or miso brand, as the pasta water would have been salty. Add more starchy water if needed, it should be loosey goosey.
- Toss and toss and tosssss until the mushroom sauce clings on to the noodles.
ELEMENT 2: TOPPINGS
- 4 eggs, onsen
- 1 sheet nori seaweed, roasted and cut into strips
- 2 shallots, sliced finely
- Toasted sesame seeds
- Optional extras if you're feeling extra fancy - uni, ocean trout, tobiko, parmesan cheese
To make onsen eggs, in a small saucepan, bring 1000ml of water to the boil, then put in 4 large eggs and 200ml of tap water. Put on the lid, turn off the fire, and leave for 17 minutes. If you want to serve the egg clean, without the jiggly bits, crack the egg into a separate bowl first, scoop out the egg.
Toast one large sheet over a naked flame over the stove - to do this cut the square into 4 smaller squares. Hold them all together on one corner, flip constantly over the flame so that most sides get toasted. Make sure not to burn. this only takes 4-6 'goes' over the flame. Use scissors to cut into thin strips. Alternatively, use the Korean roasted seaweed that comes in little packets, and cut into strips without the flame step.
PUT THE ELEMENTS TOGETHER
When serving, top the noodles with sliced green onions, nori, sesame seeds, parmesan and any eggs you want to top with (onsen hens eggs, uni, trout roe or tobiko).
There you go, A DELISH MOREISH FEED.