Soy Mushroom Noodles

This is one of those don’t knock it till you try it dishes. Buttered “lazy dinner” noodles just got one-upped. Soy sauce and mushrooms bring an umami depth that develops and deepens alongside the butter and Parmesan cheese. With the freedom to choose any noodle you like, you can really take this dish in whatever direction you want.

Ingredients:

• 1 lb. mixed fresh mushrooms, such as shiitake, oyster or maitake
• 3 tbsp extra-virgin olive oil
• 6 tbsp unsalted butter, divided
• 6 garlic cloves, thinly sliced
• 1/4 cup low-sodium soy sauce
• 18 oz. fresh ramen or udon noodles, or 12 oz. dried spaghetti
• 1 1/2 oz. grated Parmigiano-Reggiano
• 1 lemon
• Kosher salt and freshly ground black pepper 

Instructions:

1. Heat large dutch oven over medium-high heat. Coat with olive oil. Once oil just begins to get hot and smokey, add all mushrooms at once and give a good stir to coat in oil. Season lightly with salt. Cook, stirring only every 2 to 3 minutes or so, until mushrooms are golden brown and crisp all over, about 10 to 14 minutes.
2. Reduce heat to medium-low and add 2 tbsp of butter and sliced garlic. Cook, stirring, until garlic is very fragrant but has not yet browned, 1 minute. Transfer mushrooms to plate.
3. Drop noodles into pot of boiling water. Cook until al dente, according to package. (Save noodle water)
4. Add remaining 4 tbsp of butter, soy sauce and 3/4 cup of noodle water. Bring liquid to a simmer and then remove pot from heat, cover with lid and keep warm.
5. Using tongs, add noodles to pot of soy butter. Return soy butter pot to medium-low heat and start adding handfuls of grated Parmigiano to noodles tossing with tongs as you go and adding more noodle water until all parm has been incorporated and sauce is very creamy, saucy and glossy.
6. Add the mushrooms back into the pot and lots of pepper, toss again, and loosen with more noodle water as needed.
7. Remove from heat and finely grate zest of lemon into pot. Taste, and add more salt if needed.

Tip: Sprinkle a little Furikake on top for a crunchy umami boost!