Soba with mushrooms (Buckwheat noodles with mushrooms)

Category: Dishes from cereals and flour products
Kitchen: japanese
Soba with mushrooms (Buckwheat noodles with mushrooms)

Ingredients

Soba buckwheat noodles 300 g
dried chinese black mushrooms 50 g / 1 briquette
shiitake fresh 100 g / I don't have
green onions 1 high beam
garlic 1 clove
Sesame oil 1 tbsp. the spoon
lemon juice 1 tbsp. the spoon
soy sauce 3 tbsp. spoons
sugar 1 tbsp. the spoon
For hot oil
vegetable oil 1 glass
red chili 1 pod

Cooking method

  • The dish cooks very quickly. But a little preparation is needed. It is necessary to prepare spicy oil in advance. Cut the pepper in half, do not peel it off! Put in a tightly closed bottle (I have a can) and pour 1 glass of vegetable oil. And leave at room temperature for 2-3 days. The oil takes on an amazing aroma and pungency.
  • The source of this recipe recommends dried Chinese mushrooms to cook very simply and quickly, pour boiling water over and use after 10 minutes. But we are not looking for easy ways and we will cook for a long time and correctly. To do this, put a tiny briquette of mushrooms in a large enough pan, pour cold water almost to the edges of the pan. The mushrooms will open in 1.5 hours. Drain the water, rinse the mushrooms thoroughly, they say there is sand there. I had no sand. And pour it over again for a day. But already in a smaller saucepan. Place on the bottom shelf of the refrigerator. So, they say, the mushroom fully reveals both its shape and taste. Drain the water, chop the mushrooms coarsely enough.
  • Then everything is very quick and simple. Chop the garlic. Finely chop the onion. Heat 1 tablespoon of hot oil in a frying pan, fry the mushrooms for 4 minutes. Add garlic, onion, lemon sco, soy sauce, sugar. Cook, stirring for 3 minutes.
  • Boil soba in boiling salted water (3-4 minutes), discard in a colander, then transfer to a saucepan, pour over with sesame oil. Place ready-made mushrooms, stir and serve.
  • This is a very light and delicious food!

Note

Spicy vegetable oil, I think, will come in handy in the future. Very interesting oil!
Source: Grocery School. Collection of recipes № 21 November 2011

Summer resident
As always interesting and original. (y) Bookmarked. I still can't dare to try black mushrooms. They look scary
celfh
Tan, I would never taste them either. But this year, my friend brought a whole package as a gift. Today I cooked for the first time. We loved the mushrooms sooooo much. After soaking, they resemble our stitches. But this is only in appearance. They have a completely different structure. They are not soft, oh, I don't even know what to compare with. You just have to try.
Summer resident
The next time I buy seaweed for sushi, I will venture to try mushrooms with buckwheat noodles. I just love soba with olive oil and fresh parsley.
celfh
Quote: Summer resident

I just love soba with olive oil and fresh parsley.
And today I also cooked it for the first time. I liked it too
Gaby
Tanyusha, what an interesting recipe, I will say about soba that you opened America to me, until today I did not know about this and did not see it in supermarkets, but spicy butter is more real, but how long is it stored? Such mushrooms are familiar to me and I really like, only I have not seen them on sale for a long time.
celfh
Vika, we have soba noodles where all the goods for sushi are laid out. I don't know how much vegetable oil is stored, but no less than ordinary oil. I made a glass, I think it will leave quickly. After all, you can not only fry on it, but you can also add to various salads
Caprice
Can you cook this dish with non-Chinese fresh mushrooms? I just have a pack of sobs and fresh portobelos from the market.
celfh
Quote: Caprice

I just have a pack of sobs and fresh portobelos from the market.
And why not ... you can cook. And I think it will be very tasty. Only it will have a slightly different taste
Portobello ... how beautiful it sounds: girl_love: On our mushroom forum, Izrailetyans only talk about boletus at this time of the year. I'll go see what portabello is
I looked, it looked like champignons. And the taste? For some reason it seems to me that it is more elastic than champignon.
Caprice
Quote: celfh

I looked, it looked like champignons. And the taste? For some reason it seems to me that it is more elastic than champignon.
And it also tastes like mushrooms. The color is only different, the cap is brown. Little is different.

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers