Soba Noodles with Quick Pickled Mushrooms

In Australia, we usually eat our noodles hot, but in Japan, noodles – especially soba noodles – are often consumed cold. They are flavoursome, textural and refreshing, and a great base or carrier for other flavours.

This dish pairs some quick pickled Shimeji mushrooms, carrots, radishes, snow peas and nori seaweed with the noodles. It is an Ottolenghi recipe from Plenty More and is is a great Summer dish.

Yotham says:

Cold noodles are a Japanese art form. On a trip to Tokyo a few years ago I queued with a bunch of suited businessmen to have lunch in one of the city’s most renowned soba noodle restaurants. It was incredibly humbling to watch a bunch of very busy people putting aside time to sit quietly for half an hour and completely immerse themselves in the appreciation of the profound subtlety of the noodles. Enlightenment still escapes me but I’ve had my own little life moments in various London noodles bars in recent months.

I ordered a “Cold Soba Noodle Bowl” in Sydney recently, looking forward to the noodles. Sadly it was 99% shredded raw veggies, and 1% noodles. This dish fixes that ratio with a more balanced serve of noodles with the herbs and vegetables. Delicious!

Similar recipes include Glass Noodles with Spinach, and Glass Noodles with Green Mango Salad.

Browse all of our Soba Noodle dishes and our Shimeji recipes. Our recipes from Plenty More are here. Or explore our recipes for Late Summer.

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Black Barley with Mushrooms and Roti-Style Yoghurt Flatbreads

Black barley is a terrific find, it is nutty and dark in flavour and cooks easily in 35 – 45 minutes. I came across it at Goodies and Grains in Adelaide Central Market while I was stocking up with a few items. It is an African barley just becoming available more locally. It is excellent in soups, salads, vegetarian “stews” (let’s call it a ragout) like this one and even with tostadas and such like. As a base for other ingredients, it is excellent – try Black Barley with this Charred Okra dish.

Today we are using it to replace pearl barley (you can do that in any recipe). Ottolenghi has a recipe for Barley and Mushrooms in his book Plenty. We first made this around 2011, when my daughter and her family came back from London. There was much celebration. Barley and mushroom is a soothing combination – it is well known in Italy where a type of risotto, orzotto, is made from barley and mushrooms. The delight of the dish is mainly a textural thing, with the barley both gently breaking and enhancing the mushroomy gloopiness. This recipe uses 3 types of mushrooms, and today we used porcini, shiitake and pearl mushrooms, as I had pearl mushrooms left over from making a Soba Noodle and Mushroom dish.

Ottolenghi’s recipe also has some roti-like flatbreads made from wholewheat flour and mixed with yoghurt. These are rolled out and cooked on a tawa, flat griddle or frying pan. They are super easy to make and go with any dish similar to this one. You can also use any Mexican or Middle Eastern flatbread to compliment the barley if you are out of time to make your own. Or some frozen roti from your Indian Grocery.

It is Ottolenghi Cooking the Books Day on the blog – one of two days per month where we publish the latest recipes we have tried in our project of cooking from Ottolenghi’s books – those we have cooked directly and those we have been inspired by. Currently we are cooking from Plenty More, but not ignoring his other books completely. Note that I often massage the recipes to suit what is available from our garden and pantry. For the original recipes, check his books and his Guardian column.

It is a very wintery dish – perfect for brisk Autumn days through to Winter.

Similar recipes include Mushrooms with Black Glutinous Rice, Charred Okra with Barley, Barley and Porcini Risotto, and Barley Pilaf with Mushrooms.

Browse our Black Barley recipes, all of our Barley dishes and our Mushroom recipes. Our Ottolenghi dishes from Plenty are here. We have written about our experiences cooking through his Plenty More book. Or explore our Early Autumn dishes.

We use Australian measurements: 1 tspn = 5ml; 1 Tblspn = 20ml; 1 cup = 250ml.
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Mushrooms in Terracotta

Mushrooms! They are at their best baked in the oven, especially when the weather is still cold in the evenings – there is something about their earthiness that is filling, warming and comforting. Our most favourite baked mushrooms are with vine leaves, but this recipe comes a close second, and is perfect for Autumn and early Winter, when fresh vine leaves are no longer available.

Use a mix of mushrooms, or field mushrooms, shiitake mushrooms, button mushrooms or Swiss brown mushrooms. They are tossed with rosemary, garlic, butter and oil, and baked in a terracotta dish which is the most perfect way to cook mushrooms.

Similar recipes includeΒ Mushrooms with Black Glutinous Rice, Mushrooms, Garlic and Shallots with Lemon Ricotta, Mushrooms Baked in Vine Leaves, Caramelised King Oyster Mushrooms, Pearl Mushrooms with Thyme, and the perfect Shiitake Mushroom Sauce.

Browse all of our Mushroom recipes and all of our Baked dishes. Or explore our Late Autumn recipes.

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