The Porcini Mushroom in my humble opinion, is the king of mushrooms. They are a cult favorite in the culinary world for a reason. They are full of nutty, earthy, and deeply savory flavors. For this reason, porcini demands to be incorporated in an equally robust dish. These noodles are just that. The dried porcini is rehydrated then simmered in an umami-rich sauce that clings to the surface of the chewy noodles in the most beautiful way.
The rehydrating liquid is incorporated into the sauce, ensuring that no flavor gets lost in the rehydration process. The noodles are served with a handful of herbs for a touch of freshness and a drizzle of chili oil for a kick of heat. My favorite thing about these noodles has to be that they taste even better chilled, making them the perfect leftover meal! Although the meaty flavor of porcini mushrooms is ideal for this decidedly savory dish, it can be substituted for another rich mushroom like shiitake or Oyster Mushrooms.
- 1 oz. Dried Porcini, can be substituted with 4 oz. of fresh homegrown mushrooms of your choice
- 6 oz. dried noodles, (spaghetti, bucatini, or chinese egg noodle)
- 3 tbsp neutral oil
- 2 large shallots, thinly sliced
- 3 cloves garlic, minced
- 1½ cup cabbage, sliced
- 1 tsp red-pepper flakes, to taste
- Salt and black pepper
- 2 tbsp soy sauce
- 2 tbsp mirin
- 1 tbsp rice wine vinegar
- 2 tbsp white miso
- 1 tsp sesame oil
- ½ cup scallions, sliced on the bias
- ½ cup cilantro, roughly chopped
- 2 tsp toasted sesame seeds
- Chili oil to taste, optional
Bring 3 quarts of water to a boil for the noodles.
Start by soaking the porcini in 1 cup of boiling water for 20 minutes. Heat neutral cooking oil in a large skillet over medium heat. Add sliced shallots and cook until they become slightly soft and translucent, about 2 minutes. Add your soaked porcinis to the skillet and cook, occasionally stirring, until the shallots and mushrooms develop a brown color. This should take about 5-6 minutes. Strain and reserve the porcini soaking water. You can also start cooking your noodles at this point.
Add the garlic, cabbage, and soy sauce to the skillet. Stir fry for about 2 minutes. Deglaze the pan by adding mirin and rice wine vinegar. Mirin can be substituted with 1 teaspoon of sugar dissolved in 1 tablespoon of water. Rice wine vinegar can be substituted with white wine or sherry vinegar. Season with salt, pepper, and red-pepper flakes.
Add white miso and ¾ of reserved porcini soaking water (if using fresh mushrooms, use stock of your choice for this step). Let it simmer on medium heat until half the liquid evaporates. Add noodles cooked to al dente and remaining soaking liquid to the skillet. Toss until all the sauce thickens and noodles have become nicely coated. Add sesame oil and give the noodles one final toss.
- Serve in a bowl and top with a generous garnish of sliced scallions and cilantro. Finish with toasted sesame seeds and chili oil (or chili flakes).