While clearing out my cupboard today, I found a small pouch of dried Enoki mushrooms that I had forgotten about.
ones I foraged and preserved last year.
Wild Enoki or velvet shank (Flammulina velutipes) is a winter mushroom with a shiny orange cap and velvety dark stem. It has a mild, slightly sweet flavour and a firm texture when cooked.
I had just enough to inspire me to create something. I planned to make mushroom udon noodles from scratch.
Udon is a thick Japanese noodle, traditionally served hot or cold. I often find it a little too plain for my taste, so I like to tweak the recipe to deepen its flavour with a touch of wild mushroom.
What pleased me most was a surprising discovery: I decided to crisp up the dried Enoki in the dehydrator to make grinding easier. I was amazed by the aroma, almost like cocoa powder! When I tasted the finely ground mushroom, it was sweet and nutty, and would beautifully complement the subtle noodle dough.
I grind them into powder.
Strain to get the fine powder.
Recipe:
🥢 Wild Mushroom Udon Noodle Salad 🍄
Ingredients:
2 cups (250g) all-purpose flour
½ tsp salt
100–120ml lukewarm water (adjust as needed)
Cornstarch or flour for dusting
For the salad ( add your preference)
Shredded Carrots
Mangetout (steamed or boiled)
Arame (sea vegetable)
Coriander
Spring onion
Sesame seeds
Soft Boiled egg
Dressing: (add more if preferred, stronger)
2 tbsp soy sauce
2 tsp rice vinegar or lemon juice
1/2 tsp toasted sesame oil
1/2 tsp honey
Optional: grated ginger or a pinch of chilli flakes
👩🍳 Instructions:
Make the dough:
Mix the flour, mushroom powder and salt.
Add water gradually into the flour, mixing with chopsticks or your hands until it forms a shaggy dough.
Knead the dough for 10 minutes until smooth. It will be stiff -that’s normal.
Rest the dough:
Cover with wet cloth and let rest at room temperature for 1–2 hours.
Knead & roll:
After resting, knead again briefly to soften.
Divide the dough in half.
Roll out to 3–4mm thick on a floured surface.
Dust with plenty of flour and cut into 5–6mm wide strips.
Gently pick them.
Cook the noodles:
Boil in plenty of water for 8–10 minutes, stirring occasionally.
Rinse well under cold water to remove starch.
🍽️ TO SERVE
Toss the udon in a dressing of soy sauce, rice vinegar, toasted sesame oil, and a touch of honey.
Layer the shredded carrots, arame (sea vegetables), soft-boiled egg, and spring onions, then serve them alongside stir-fried mangetout, sprinkled with toasted sesame seeds. Topped with a soft-boiled egg.
The great thing is you can add whatever you like to make it your own! - or simply add broth if you prefer it soupy.
Chewy, thick udon noodles with a satisfying bite. Comforting, filling, and infused with a delicious mushroom flavour that pairs well with everything.
My share in @fungifriday by @ewkaw
Have a lovely day!
Mariah 💗🍄