rasted teriyaki mushrooms and broccolini soba noodleso



roasted teriyaki mushrooms and broccolini soba noodles , .


"I have a love-hate relationship with mushrooms. When cooked right I think they’re meaty and flavorful, but after eating too many of their soggy, slimy counterparts I put them in the ‘things I don’t cook or eat often’ category and left them there. "


I have a love-hate relationship with mushrooms. When cooked right I think they’re meaty and flavorful, but after eating too many of their soggy, slimy counterparts I put them in the ‘things I don’t cook or eat often’ category and left them there.

Total Time: 30 Minutes, Servings: 4 Servings

Ingredients :
    Mushrooms:
  • 3 8 oz containers of button mushrooms
  • 1 tbs high heat oil
  • 1 tbs rice wine vinegar
  • 2 tbs honey
  • 2 tbs tamari gluten free soy sauce or soy sauce
  • 1 tsp grated ginger
  • Soba Noodles & Vegetables:
  • 1 package of gluten free buckwheat soba noodles
  • 1 tbs olive oil
  • 2 cloves garlic minced
  • ½ shallot diced
  • 2 bunches broccolini ends cut off and if the stems are thick cut them in half lengthwise
  • 5 stalks kale cut into shreds
  • Sauce For Soba Noodles:
  • ¼ cup tamari gluten free soy sauce or soy sauce
  • 2 tablespoons olive oil
  • Juice of 1 lemon
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon honey
  • 1 teaspoon sriracha
  • 1 tsp grated ginger
  • Toppings:
  • sesame seeds
  • green onions chopped
  • hot peppers chopped



Instructions :
  • Preheat oven to 425 and line a baking sheet with parchment paper. Pop stems off the mushrooms, wipe any dirt with a paper towel, cut each mushroom in half, and place them in a large bowl. Whisk together the mushroom glaze ingredients. Pour the glaze over the mushrooms in a bowl and mix until all the mushrooms are evenly coated. Pour the mushrooms onto the parchment lined baking sheet and place them in the preheated oven for 15 minutes. Remove and toss so they cook evenly. Roast for another 15 minutes.
  • Meanwhile, cook soba noodles to package directions and heat a large skillet with 1 tbs olive oil over medium heat. Add minced garlic and diced shallot and cook for 1 minute. Add broccolini, kale, and salt and pepper to taste, and cook until just tender, about 5 minutes.
  • While vegetables and noodles are cooking, whisk together the soba noodle sauce ingredients in a bowl.
  • Add cooked noodles to the pan of broccolini and kale, add the sauce, and stir until all the vegetables and noodles are evenly coated in sauce.
  • Place a portion of noodles and vegetables into bowls and top them with the roasted mushroom. Garnish with sesame seeds, hot peppers, and green onions



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Comment 8462 / Based On 8462 Total User

Rated 4.8 / Based On 8462 Customer Reviews
I have a love-hate relationship with mushrooms. When cooked right I think they’re meaty and flavorful, but after eating too many of their soggy, slimy counterparts I put them in the ‘things I don’t cook or eat often’ category and left them there.

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