This recipe originally came from Smitten Kitchen, it called for Shimeji mushrooms (which I don't even know what they are), we substituted fresh oyster and king and shiitake mushrooms. We also used fresh udon mushrooms. This turned out really good, quite tasty, even for me, as I don't really like mushrooms (or have grown to like them since I got married). We also substitute coriander for the original parsley, and lowered the amount of oil (it originally called for 1/2 cup oil, and even with only 1/4 cup, it still seemed a little oily). But still tasty.Udon Noodles with Oyster, King and Shiitake Mushrooms
200 g fresh udon noodles
1/4 cup olive oil (or other cooking oil)
4 garlic cloves, minced
6 ounces fresh oyster and king and shiitake mushrooms, base discarded, mushrooms separated
2 tablespoons soy sauce
2 teaspoons miso paste
salt and pepper
2 tablespoons finely minced coriander
Bring a large saucepan of water to a boil and cook the noodles according to package instructions. Meanwhile, heat the oil in a skillet over a low heat and add the garlic cloves. Saute until fragrant, about 30 seconds.
Turn up the heat and add the mushrooms and saute until the mushrooms are soft. Lower the heat and add a ladleful of cooking water from the noodles, the soy sauce, and the miso paste. Stir until the miso is dissolved well. Adjust seasoning with salt and pepper and leave the sauce to simmer.
Drain the noodles and add them to the sauce. Stir well to coat every noodle and serve with chopped coriander.