Soba Noodles with Wild Mushrooms in Parchment

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Soba Noodles with Wild Mushrooms in Parchment

 

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Serving Size : 4 Preparation Time :0:00

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Amount Measure Ingredient -- Preparation Method

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1 lemon

1 tablespoon olive oil

2 teaspoons butter

2 cups sliced onion

1/2 pound button mushrooms -- sliced

1/4 pound tree oyster mushrooms -- quartered

1/4 pound fresh shiitake mushrooms -- quartered

1/2 ounce dried porcini mushrooms -- softened, then drained

3/4 teaspoon salt

1/8 teaspoon black pepper

1/8 teaspoon nutmeg

Pinch dried red pepper flakes

1 pound garnet yam -- peeled then cut in julienne strips

1 red bell pepper -- cut in small dice

1/2 cup porcini stock

3 large garlic cloves

6 ounces soba noodles

3/4 cup cooked garbanzo beans

10 black olives -- pitted and sliced (preferably calamata)

1/2 cup fresh basil -- shredded

1 cup grated Parmesan or Gruyere -- (optional)

 

Yield: 4 servings * Prep Time: 40 minutes * Cooking Time: 15 minutes

 

In Giuliano Bugialli's book, Foods of Italy, he includes a mouthwatering

photograph of his recipe for " Pasta al Cartoccio, " which served as inspiration

for this dish. Porcini bouillon is essential to give the dish its rich flavor.

If you do not have it, add 1 tablespoon almond butter to the stock. Though the

parchment presentation is certainly more elegant, this recipe works very well

when prepared ahead and baked in a casserole dish.

 

1. Grate the zest and squeeze the juice from the lemon and set both aside. In a

12-inch skillet, heat the oil and butter over medium high heat until the butter

begins to bubble. Add the onion and cook, stirring constantly, until it

glistens, about 1 minute. Reduce the heat to medium low and continue to cook,

stirring often, until the onions have caramelized, about 15 minutes. The onions

should turn a light brown and be sweet; they should not burn.

 

2. Increase the heat to medium and add the mushrooms. Cook, stirring constantly,

for about a minute, then pour the lemon juice over them. Add the salt, pepper,

nutmeg, and pepper flakes, then continue to cook, stirring frequently

until the mushrooms soften, about 10 minutes. Stir in the yam, bell pepper, and

stock and continue to cook for 5 minutes. Remove from the heat and squeeze in

the garlic through a garlic press. Stir in the lemon zest and set aside.

 

3. Bring 2 quarts of water to a rolling boil. Stir in the noodles and cook

stirring occasionally, until they are almost al dente, about 8 minutes. (The

noodles will continue to cook in the oven, so do not overcook them at this

stage.) Immediately drain the noodles and stir them into the mushroom mixture.

Add the garbanzos, black olives, and basil. Taste and adjust the seasonings.

 

4. Preheat the oven to 400F. Cut 4 heart-shaped pieces of parchment (by folding

the parchment in half) that measure 13 inches tall by 10 inches at the widest

part of the heart. Place one heart open on the work surface, point facing you.

Arrange 1/4 of the noodle mixture evenly in the center of the right half of the

heart. Fold the parchment over the filling and crimp the edges to seal the

package shut. (To crimp, hold the pouch with one hand on the edge of the heart

at the top of the folded edge. Make a small fold-inward towards the filling. The

fold should angle slightly towards the sealed edge of the pouch so that the fold

appears triangular in shape. Move the securing hand to hold the pouch in place

at the new fold, then make a second angled fold, beginning in the center of the

first fold. Repeat this half-layered folding around the entire edge of the heart

to the tip, then twist to seal the tip.) Fold the paper over the noodles and

pinch the edges to seal. Place the parchment packets on a baking sheet and bake

until puffed and lightly browned, about 15 minutes. The parchment pouches can be

prepared and refrigerated up to 8 hours in advance. Serve each parchment on a

individual plate and provide a knife or scissors for cutting open the paper at

the table. Serve the grated cheese alongside.

 

Variations

 

1. If you wish to serve this in a more casual manner, instead of using

parchment, simply transfer the noodle mixture to a lightly oiled casserole.

Cover and bake at 350F. for 25 minutes. Serve at once.

 

2. For a more refined taste, peel the garbanzos; by squeezing them between your

fingertips until the bean pops out. Discard the skins.

 

3. Combine 1/3 cup pesto (page 176) with 3 tablespoons water, mixing until

smooth. Omit the olives and fresh basil from the recipe above, then mix the

pesto paste into the noodles just before arranging them in the parchment. Bake

as directed above.

 

 

Source:

" ISBN 0-89594-738-2 "

 

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Per Serving (excluding unknown items): 315 Calories; 8g Fat (21.0% calories from

fat); 12g Protein; 56g Carbohydrate; 5g Dietary Fiber; 5mg Cholesterol; 860mg

Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit;

1 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0