Oyster Mushroom Noodles | Jono & Jules do food & wine

Ixta Belfrage’s e-book, Mezcla, is filled with actually new dishes with many taste combos we have by no means tried earlier than. These mushroom noodles are a superb instance of that. We used a mixture of oyster mushrooms and porcini mushrooms which labored properly, however oyster mushrooms are positively the way in which to go right here. You may make the sauce prematurely when you like.

Wine suggestion: Not solely is it mushroom season, it is also Beaujolais Nouveau week, so we have been fortunate sufficient to match this dish with a bottle from our pal Chris. The Lapalu Beaujolais Villages Nouveau was comfortable, darkish fruity and earthy.

Oyster mushroom noodles – serves 2 very generously as a primary course

• 200 g contemporary medium egg noodles (you probably have dried egg noodles, prepare dinner them first)
• 1 tsp finely grated lemon zest and a pair of tbsp juice
• 10 g chives, finely chopped
• 10 g dill, picked from the stems
• crème fraîche or bitter cream, to serve

FOR THE MUSHROOMS:

• 400 grams of oyster mushrooms
• 3 tbsp olive oil
• ½ tsp positive salt

FOR THE SAUCE:

• 40 grams of unsalted butter
• 2 tbsp olive oil, plus additional to serve
• 2 onions, very finely chopped
• ¾ tsp caraway seeds
• 1¼ tsp positive salt
• 2 cloves garlic, finely grated
• 500g hen inventory or vegetable inventory
• 2 ½ tsp English mustard
• 5 tablespoons of whipped cream

Preheat the oven to 200C scorching air/220C.

Tear the mushrooms in half. Line a big baking tray with parchment paper, add the mushrooms, oil and salt and blend together with your arms, spreading over the baking tray. Roast within the oven for 22-25 minutes, stirring midway by, or till golden brown and beginning to crisp across the edges. Put apart.

In the meantime, make the sauce. Place the butter, oil, onions, caraway seeds and ¾ tsp positive salt in a big sauté pan and place over medium warmth. Gently fry for about 12 minutes, stirring regularly, till tender and caramelized. Flip the warmth all the way down to the bottom setting and prepare dinner for one more 5 minutes, you are searching for a deep golden brown however not burnt or crispy. Place half of the onions on a plate and put aside. Add the garlic to the pan and prepare dinner, stirring, for 1 minute, then take away the pan from the warmth.

Add the inventory, mustard, cream, ½ tsp positive salt and loads of black pepper to the pan with the onions. Stir after which add half of the roasted mushrooms. Return to medium warmth and prepare dinner for 4 minutes. Stir the noodles into the sauce and prepare dinner for 3 minutes, or till the sauce has thickened barely and the noodles are scorching.

Stir within the lemon juice and half the spices. Place on a heat platter and garnish with the remainder of the herbs, lemon zest and mushrooms and onions you put aside earlier. Spoon over some crème fraîche or bitter cream and end with olive oil and black pepper.

(Unique recipe from Mezcla by Ixta Belfrage, Ebury Press, 2022.)