Shimeji mushrooms are a popular mushroom in Japan with wonderful umami flavour. They grow at the bottom of Japanese oaks and red pines. When raw they have a somewhat bitter taste, but the bitterness disappears completely upon cooking. The cooked mushrooms have a pleasant, firm, slightly crunchy texture and a slightly nutty flavour. They love soups, stews and noodle dishes, and can be sauteed and slow roasted.
Udon and Shimeji Mushrooms with a Miso Mushroom Broth
udon noodles – 80g for 2 people
200 g shimeji mushrooms
2 cloves garlic, chopped
1 Tblspn peanut oil
1 Tblspn spring onions, sliced
1.5 tspn white miso
2 Tblspn peanut oil
1 Tblspn toasted sesame oil
1 Tblspn tamari (Japanese light soy sauce)
1 small tspn sugar
large pinch white pepper
3 Tblspn water from soaked black mushrooms or dried porcini mushrooms
0.25 – 0.5 cups of the cooking water from the noodles
Soak 3 Chinese dried black mushrooms in water for at least 1 hour. Reserve the mushrooms for other dishes and keep the liquid for the miso broth.
Prepare the mushrooms by removing the base parts. Separate the mushrooms, brushing away any dirt.
Mix the miso broth ingredients and reserve. Note that the broth is quite salty, so no salt is required anywhere else in the recipe.
Cook the udon noodles, according to the directions, or see here for instructions. When the noodles are cooked, add a little of the cooking liquid to the miso broth.
Heat 1 Tblspn oil over low heat and add the chopped garlic. Saute gently over low heat until fragrant. Add in the mushrooms and saute until the mushrooms are soft.
Mix enough of the miso broth to wet the noodles and provide some sauce. Turn the heat to medium and heat through.
Add the drained udon noodles to the broth and toss to combine well. Serve, garnished with the chopped spring onions if desired.