Ingredients: |
Ingredients: 1 oz. dried Porcini, can be substituted with 4 oz. of fresh homegrown mushrooms of your choice
6 oz. dried noodles, (spaghetti, bucatini, or chinese egg noodle)
3 tbsp neutral oil
2 large shallots, thinly sliced
3 cloves garlic, minced
1½ cup cabbage, sliced
1 tsp red-pepper flakes, to taste
Salt and black pepper
2 tbsp soy sauce
2 tbsp mirin
1 tbsp rice wine vinegar
2 tbsp white miso
1 tsp sesame oil
½ cup scallions, sliced on the bias
½ cup cilantro, roughly chopped
2 tsp toasted sesame seeds
Chili oil to taste, optional
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Directions: |
Directions:Bring 3 quarts of water to a boil for the noodles.
Start by soaking the porcini in 1 cup of boiling water for 20 minutes. Heat neutral cooking oil in a large skillet over medium heat. Add sliced shallots and cook until they become slightly soft and translucent, about 2 minutes. Add your soaked porcinis to the skillet and cook, occasionally stirring, until the shallots and mushrooms develop a brown color. This should take about 5-6 minutes. Strain and reserve the porcini soaking water. You can also start cooking your noodles at this point.
Add the garlic, cabbage, and soy sauce to the skillet. Stir fry for about 2 minutes. Deglaze the pan by adding mirin and rice wine vinegar. Mirin can be substituted with 1 teaspoon of sugar dissolved in 1 tablespoon of water. Rice wine vinegar can be substituted with white wine or sherry vinegar. Season with salt, pepper, and red-pepper flakes.
Add white miso and ¾ of reserved porcini soaking water (if using fresh mushrooms, use stock of your choice for this step). Let it simmer on medium heat until half the liquid evaporates. Add noodles cooked to al dente and remaining soaking liquid to the skillet. Toss until all the sauce thickens and noodles have become nicely coated. Add sesame oil and give the noodles one final toss.
Serve in a bowl and top with a generous garnish of sliced scallions and cilantro. Finish with toasted sesame seeds and chili oil (or chili flakes). |
This recipe for Miso braised king boletes is from