Mushrooms … A food treatment for depression? I’ve read some of the research….Maybe. It seems to help alleviate mine at times. Or maybe it’s the focus of cooking that helps. Either way, I started experimenting with mushroom pasta when I wanted something healthy, meatless, and super quick to make after a long day at work. I use the earthy taste of soba noodles because it is more nutritious than regular pasta.
Ingredients
(Serves 1)
- 1 small tub or 5-8 ounces of sliced white button, Crimini, or Shiitake mushrooms — if using Shiitake it’s best to remove the tough chewy stems and eat the caps. (In cover picture, I’m using white button)
- 1 package of soba noodles (made with yam seems to taste better) for one person
- 2 to 3 fresh garlic cloves finely chopped
- Sprinkling of finely-minced Italian parsley
- 1/4 to 1/3 cup Chardonnay wine
- [optional] 2 squeezes (or 1 teaspoon) of anchovy paste
- 1/2 tablespoon of unsalted butter (I prefer European)
- Salt
- Black pepper
- Pinch of red pepper flakes
- 1/3 cup of fresh finely-powdered Parmesan cheese
Directions
Rinse the mushrooms quickly in cold water. If it’s still in its tub, I’ll fill it up with water, give it a good swish, and immediately drain it. (If the mushrooms release a lot of water during cooking, just raise the temperature slightly to let the water evaporate then return to the regular temperature and add the Chardonnay.)
Heat pan to low-medium or medium heat and add the butter. Next, add the mushrooms and sprinkle salt (I grind salt over the mushrooms around 4-5 times), a sprinkling of black pepper, and finely-minced Italian parsley and stir every now and then.
While mushrooms are cooking, heat a small pot of water. When the water starts to boil, add a generous amount of salt then add the soba noodles and cook for 4 minutes. Stir the noodles from time to time so it doesn’t stick to the bottom of the pot.
When mushrooms are halfway cooked (you’ll know because it will start to darken and droop a bit away from its firmness), add the garlic and Chardonnay wine, anchovy paste, and a pinch of red pepper flakes. Stir now and then. You’ll know when the mushrooms are cooked when they fully soften.
Rinse the cooked soba noodles under cold water and transfer it to a plate. Add the mushroom sauce on top of the noodles and then sprinkle some fresh powdered Parmesan cheese and enjoy.
[Note: If you want to make a different variation of this dish while cooking, try adding a small teaspoon of freshly minced ginger (not too much) when it’s time to add the garlic. Have fun experimenting!]
Elle Peyarre - The Magazine 