Asian Noodles with Chanterelle and Brown Butter Sauce
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Serves 4
INGREDIENTS
  • 8 ounces Chinese style dry noodles
  • ⅓ cup unsalted butter
  • 1½ tablespoons packed garlic, mashed
  • 8 ounces chanterelle mushrooms, thickly sliced
  • 2 teaspoons soy sauce
  • 2 teaspoons Worcestershire sauce
  • Sea salt and fresh ground pepper, to season
  • 1 tablespoon Italian parsley, chopped
DIRECTIONS
  1. Bring a large pot of salted water to a boil and add noodles; cook, stirring occasionally, until al dente, about 4-5 minutes. When done, immediately reserve ½ cup pasta cooking water (This is an important step, don't skip!) Drain and rinse noodles according to your noodle package instruction. Set aside.
  2. Brown the butter: Melt the butter over medium high heat. It will start to foam, and change color. Keep cooking until the color turns to medium brown and the smell is nutty. Turn the heat down to medium low.
  3. Immediately add the garlic into the brown butter, stirring often, and then add mushroom, cook for 2 minutes, or until softened, fragrant and darkened.
  4. Using a slotted spoon, transfer cooked garlic mushroom to a bowl. Set aside.
  5. Add noodles to the pan. Pour in the reserved noodle water. Add soy sauce and Worcestershire sauce. Cook until all liquid adhere to the noodle and hardly visible on the pan. Remove pan off the heat. If necessary, season with salt and pepper.
  6. Top your noodle with cooked mushroom. Garnish with parsley.
Recipe by Flavor and Friends at http://flavorandfriends.com/asian-noodles-with-chanterelle-and-brown-butter-sauce/