Asian Noodles with Chanterelle and Brown Butter Sauce
ONE SIMPLE WORD: SIMPLE 🙂
If I were a dish, I definitely would not be this dish. Like I said (in case if you didn’t read the headline, so here it is again 😉 it’s simple. It’s that kind of meal that you makes think, “how can this be so yummy yet so simple, I almost feel guilty for being already done.” But yes people… It’s that simple and that delicious.
I wish I were this dish, again if I were a dish. Simple, delicious, elegant (or can be elegant if you stylishly twirl the noodles, like a pro does,) and earthy. I’m not that cool, I suppose. I’m particular, putting it mildly, and definitely not earthy. But let’s not analyze how I see myself, because it ain’t a pretty picture I’m drawing for you.
Instead… let’s talk about this great dish. If you haven’t made the jump to cook Chinese dried noodles, it’s time. Give your ‘in the box’ pasta noodles a rest for a little bit. After all, isn’t pasta a great great great great great great (stop it!) grandchild of ancient Asian noodles? Didn’t our boy, Marco Polo, bring and introduce it to Italy during the 13th century?
Off the trail, forgive me, let’s continue talking about the food:) Chanterelle mushrooms, can you resist not to get them when their beautiful trumpet shape and gorgeous color keep calling you, “take me home.” This meaty yet tender mushroom, that can stand on her own foot – well, stem – while being sautéed, releases such incredible peppery flavor and aroma. Accompanied by glorious brown butter (which makes everything delicious) and ‘don’t leave home without it’ garlic, topped with just a sprinkle of fresh parsley, taking this uncomplicated noodle meal a home run.
The secret to this quick to make meal is to brown the butter. When you brown your butter, it adds toasted and nutty flavors to your sauce. Now, how do you perfectly brown butter? Well, the way I do it, I have the butter starts at room temperature. And then I cut them into tablespoon size, so they melt at the same rate. Use a light colored pan to help detect the butter change of color, if necessary. And once the butter is laying on the slightly hot pan, give yourself a little wrist exercise, STIR. And keep stirring until… the bubble and foam subsides and then the color starts to change to light brown. Watch it like a hawk.
When the color just starts changing, turn off the heat. Swirl your pan, to release the heat (it’s cool you feel like you’re channeling chef Edward Lee… :). Keep swirling if necessary – you’ll burn more calories that way too – win win situation. Remember, when in doubt, pour the butter out of the pan. This process is pretty much the only “high maintenance” part of this wonderful meal, but I promise it’ll pay off.
All right people, you can do this! So, let’s make it happen 🙂
- 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
- 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.
- 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.
- Immediately add the garlic into the brown butter, stirring often, and then add mushroom, cook for 2 minutes, or until softened, fragrant and darkened.
- Using a slotted spoon, transfer cooked garlic mushroom to a bowl. Set aside.
- 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.
- Top your noodle with cooked mushroom. Garnish with parsley.
