Creamy Mushroom Udon

Method6 steps · about 25 min

1. 1

   Step 1: If using the optional bacon, dice or cut all 3 rashers into lardons and place them in a cold pan. Cook over medium heat until crisp, golden and fully cooked, then lift onto a paper-towel-lined plate. If desired, reserve 1 tsp of the actual rendered fat for the aromatic phase. If omitting bacon, skip this step and use a clean pan for the sauce.

   Uses Optional 3 rashers streaky bacon, diced

2. 2

   Step 2: Peel and finely mince the shallot (1) and both garlic (2 clove) cloves. Add all 2 tbsp unsalted butter and 1 tbsp neutral oil to the sauce pan, plus the optional reserved 1 tsp bacon fat only if bacon was cooked and enough fat was rendered. Stir in the shallot, garlic and measured 1 tsp white miso. Sweat gently over medium heat until fragrant and the miso melts into the fat without browning.

   Uses 2 tbsp unsalted butter · 1 tbsp neutral oil · 1 shallot, finely minced · 2 clove garlic, finely minced · 1 tsp white miso paste · Optional 1 tsp actual rendered bacon fat from the earlier frying

   
3. 3

   Step 3: Clean and slice the mixed mushrooms (200 g) as appropriate for their varieties. Increase the heat to medium-high, add all 200 g mushrooms to the earlier miso-aromatic base and sauté until their released liquid evaporates and they are deeply golden and caramelized.

   Uses All earlier miso-aromatic base · 200 g mixed mushrooms, cleaned and sliced

   
4. 4

   Step 4: Pour all 250 ml heavy cream and 80 ml chicken stock into the earlier caramelized mushroom base. Bring to a gentle simmer and cook for 3–4 minutes, until slightly thickened and glossy. Stir in the measured 1 tsp light soy sauce, ½ tsp MSG and ½ tsp ground white pepper.

   Simmer mushroom cream sauce · 4 minUses All earlier caramelized mushroom base · 250 ml heavy cream · 80 ml chicken stock (unsalted or low-sodium) · 1 tsp light soy sauce · 0.5 tsp MSG · 0.5 tsp white pepper (freshly ground)

   
5. 5

   Step 5: Have the earlier mushroom cream sauce ready. Bring enough noodle cooking water to a boil and salt it to taste. Add the two servings of frozen PRECOOKED udon and heat for the source guide of 1–2 minutes, until loosened and hot through, following the actual packet if it needs longer. Drain, then immediately toss all the hot noodles with the entire earlier sauce and mushrooms until coated.

   Heat frozen precooked udon; check actual packet · 2 minUses All two servings of frozen precooked udon; mass/pack count unspecified · Noodle cooking water, as needed · Salt for noodle water, to taste · All earlier complete mushroom cream sauce

   
6. 6

   Step 6: Divide all the coated udon, mushrooms and sauce between 2 warmed bowls. If bacon was used, top with the earlier cooked crisp bacon, then add washed snipped chives and shaved Parmesan. Serve immediately.

   Uses All earlier coated udon, mushrooms and complete sauce · All optional earlier cooked bacon, only if prepared · Chives, washed and snipped · Shaved Parmesan garnish, amount unspecified