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Click below to download : Pasta And Pastasauces - Wild Mushroom Noodles (Format : PDF)
Pasta And Pastasauces - Wild Mushroom Noodles
1 tbsp. safflower or corn oil12 cloves garlic, mashed with knife and very thinly sliced
8 dried black mushrooms, softened in hot water stems removed, caps thinly sliced
1/2 lb. shiitake mushrooms, stems trimmed, caps thinly sliced
1/2 lb. cremini mushrooms, stemmed/caps sliced
3 1/2 tbsp. Chinese rice wine, or sake
1 1/2 cups scallion greens, minced
3/4 lb. soba or thin noodles, such as spaghettini, cooked until tender, rinsed and drained
3 1/2 tbsp. soy sauce
1/4 cup fresh cilantro, chopped
Heat a wok or a heavy skillet over high heat. Add oil and heat until hot, about 30 seconds. Add garlic and black mushrooms and stir-fry until fragrant, about 15 seconds. Add fresh mushrooms and stir-fry for 1-2 minutes, until slightly softened. Lower heat to medium-high and add rice wine. Partially cover and cook for 3-1/2 minutes or until mushrooms are tender.
Uncover, add scallions, and cook to reduce liquid by half. Add cooked noodles and soy sauce and stir-fry briefly to mix. Add cilantro and toss to mix.
Transfer to a platter and serve.
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1 oz. dried shiitake mushrooms 2 tbsp. sake or dry sherry 2 tbsp. soy sauce 2 cups water 1 med. onion 2 red or yellow bell peppers -- or 1 of each 1 lb. fresh asparagus 2 tsp. dark sesame oil 2 tsp. fresh ginger -- grated 1/2 lb. udon noodles (can substitute linguine)2 tsp. cornstarch dissolved in 1 tbs cold water 2 scallions -- sliced on diagonal In a small saucepan, combine shiitake mushrooms, sherry or sake, soy sauce and water. Bring to a boil, then lower heat, cover, and simmer for 15 minutes. Set aside to cool. Meanwhile,
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