Mushroom Soba (Buckwheat Noodles) With Four-Mushroom Sauce

Ingredients

• ¼ pound oyster mushrooms (pleurotes)
• ¼ pound fresh shiitakes
• ¼ pound chanterelles
• ¼ pound white button mushrooms
• 1 package enoki mushrooms, for garnish
• 3 tablespoons butter
• 2 tablespoons dark soy sauce
• 2 tablespoons sake
• ½ cup dashi stock (see recipe)
• 1 pound mushroom-flavored or regular soba (buckwheat noodles) available in Japanese groceries and health-food stores
• 2 tablespoons chopped parsley, for garnish

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    162 calories; 9 grams fat; 5 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 12 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 7 grams protein; 23 milligrams cholesterol; 500 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

4 servings

Preparation

1. Wash all mushrooms and pat dry. Remove stems, and cut all mushrooms (except enoki garnish) into bite-sized pieces.
2. Melt butter in a large skillet. When butter is hot, add the mushrooms, except the enoki, and saute over medium-high heat for a few minutes. Add soy sauce, sake and dashi. Reduce heat to low, cover, and cook 15 minutes. Add more dashi if necessary.
3. Bring an ample amount of water to a boil. Add the soba, stir well and cook until al dente. Drain in a colander, and transfer to serving bowl.
4. Pour mushroom sauce over the soba and toss well. Garnish with enoki tops and chopped parsley.

About 30 minutes