The first cookbook I ever bought was the Betty Crocker Cookbook (I have the tenth edition; the fact that there’s a newer one out is making me feel kind of old). It’s still the cookbook I turn to most often, for the hummus that I bring to potlucks, the deviled eggs Mike makes whenever we have a party, and comfort foods like au gratin potatoes and macaroni and cheese. It’s also the resource that I use for seemingly simple bits of information that I can never quite memorize: how long to boil eggs, the oven temperature for baking spaghetti squash, and how much water to use when cooking jasmine rice. Since transitioning to a mostly vegetarian diet, I tend to get most of my new recipes from vegetarian cookbooks or the Internet, but I recently came across an intriguing recipe for teriyaki noodles in the Betty Crocker Cookbook‘s short vegetarian chapter. I wasn’t so much interested in the teriyaki or the noodle part. What caught my eye were the mushrooms. Since I am quite capable of downing an entire half-pound package for dinner, a vegetarian recipe calling for substantial quantities of three types of mushrooms is high on my list of must-try recipes.
Since my grocery store didn’t carry the soba noodles that the receipe called for, I used the recommended substitution of whole-wheat spaghetti noodles with good results. Be sure not to leave out the dried mushrooms: although they make up a small portion of the mushrooms by volume, their smoky flavor provides a complex flavor throughout the dish.
1/2 ounce dried shitake mushrooms
1 tablespoon sesame seeds
7 ounces dry whole-wheat thin spaghetti noodles
1 tablespoon olive oil
1 large onion, thinly sliced (about 3 cups)
8 ounces white mushrooms, sliced
8 ounces baby portabello mushrooms, sliced
1/4 cup teriyaki sauce
1/4 cup chopped fresh cilantro
Place dried mushrooms in small bowl and cover with hot water. Soak for 20 minutes or until soft. Drain and squeeze mushrooms to remove excess water, remove stems, and slice.
Meanwhile, toast sesame seeds in a medium skillet over medium heat, shaking pan frequently, until golden brown, about 5 minutes. Remove from heat.
Prepare noodles according to package directions and drain.
Meanwhile, heat a large skillet over medium-high heat. Add oil and tilt to evenly coat. Add onions and cook, stirring frequently, until onions are soft and starting to brown, about three minutes. Reduce heat to medium and stir in shitake, white, and baby portabello mushrooms. Cook, stirring frequently, until mushrooms begin to soften, about three minutes. Add teriyaki sauce and partially cover pan. Cook for two minutes, or until mushrooms are tender. Add noodles and toss until noodles are coated with teriyaki sauce.
Serve garnished with cilantro and toasted sesame seeds.