Servings: 4 | Prep: 15 min | Cook: 20 min
Ingredients
400 g udon noodles, fresh, frozen, or dried
200 g (about 3 cups) fresh and cleaned matsutake mushrooms (peel if needed), roughly chopped or sliced, or about 20 g dried matsutake (rehydrated; see Tips & Variations)
2 French shallots, thinly sliced
40 g (3 tbsp) butter
1 garlic clove, minced
30 ml (2 tbsp) mirin
15 ml (1 tbsp) rice vinegar
250 ml (1 cup) mushroom broth
45 ml (3 tbsp) miso
125 ml (1/2 cup) 15% cooking cream or 35% cream
100 g (about 4 cups, loosely packed) baby spinach
50 g (1/2 cup) freshly grated Parmesan, plus more to taste
One chopped green onion for garnishing
Freshly ground black pepper, to taste - salt for the pasta water but no need for more salt because of the miso and parmesan
Instructions
In a large pot of boiling salted water, cook the udon according to the package directions until tender but still chewy. Reserve 125 ml (1/2 cup) of the cooking water, then drain the noodles.
Meanwhile, in a large skillet, bring 1 cm of water to a boil and toss the Matsutake mushrooms in. Let simmer until dried. Add one tablespoon of butter and lower heat to medium-high until the matsutake are cooked golden and tender, about 4 to 6 minutes. Season lightly with pepper, then transfer the mushrooms to a plate.
In the same skillet, melt 2 tbsp of butter, add the shallots and cook over medium heat until softened, about 2 to 3 minutes. Add the garlic and cook for 30 seconds, stirring.
Add the mirin and rice vinegar and stir to deglaze the skillet. Let them bubble briefly, but do not let the pan become dry. Add the mushroom broth, bring to a boil, and reduce by about half.
Lower the heat. Whisk the miso with the reserved udon cooking water until smooth, then stir it into the skillet with the cream. Warm gently without boiling. Add the Parmesan and stir until the sauce is smooth.
Add the baby spinach and stir until just wilted. Return the matsutake to the skillet, then add the udon and toss to coat. If needed, add more hot water a little at a time until the sauce is silky and clings to the noodles.
Divide the noodles among shallow bowls and serve immediately with extra Parmesan and green onions, if desired.
Tips & Variations
- To use dried matsutake, soak about 20 g in warm water for 20 to 30 minutes. Drain and pat dry before cooking. Strain the soaking liquid through a fine-mesh sieve or coffee filter, then use some in place of the mushroom broth.
- Miso varies in saltiness, so taste the sauce before adding extra salt. A white or yellow miso makes a gentle, mellow sauce; red miso gives it a deeper, more robust flavor.
- For a spicy, crunchy truffle finish, top each bowl with a little Umami Crisp Truffle just before serving. Start with a small amount so it complements rather than covers the matsutake.
About Matsutake
Matsutake are prized for their distinctive aroma and firm texture. In this creamy udon dish, they bring a fragrant, savory note that pairs especially well with miso. Handle them gently and let their flavor shine.
