A great weeknight veggie dish with big flavours and minimal effort. While it doen’t look like much the udon noodles provide a wonderful counter-balance to the rich, salty, umami packed mushrooms, soy and sesame.
Wine Suggestion: This was a tough one to match and while we would have loved to try a Pinot based Champagne, like Laurent Lequart’s Blanc de Meunier, it was a weeknight and thought this was a bit much. However an excellent value northern Rhône, the Domaine Gerin La Champine Syrah, came to the rescue with an earthy, leathery character full of complementary pepper and pure fruit flavours.
Miso mushrooms with udon noodles – serves 4
- 3 tbsp miso paste
- 3 tbsp mirin
- 3 tbsp soy sauce
- 2 cloves of garlic, crushed
- 1 tbsp sesame oil
- 4 large portobello mushrooms
- 450g straight-to-wok udon noodles
- 1 tbsp toasted sesame seeds
- 4 scallions, finely sliced
Heat the oven to 180C.
Place the mushrooms on a large sheet of tin foil on a baking tray. Scrunch up the sides to create a sort of bag.
Mix the miso, mirin, soy, garlic and half the sesame oil together until smooth. Pour over the mushrooms and turn them over to coat in the mixture. Scrunch the tin foil to close the packet and bake for 30 minutes.
Just before the mushrooms are ready, get your wok on and heat the remaining splash of sesame oil. Toss the udon noodles in the wok until hot, then divide between 4 bowls. Spoon over the mushrooms and sauce and serve sprinkled with sesame seeds and scallions.
(Original recipe from BBC Good Food)
Jono & Jules do food & wine 
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