Franconian-style Buckwheat Noodles with Mushroom Sauce

Ingredients

In this Franconian adaptation, the traditional Japanese Mori Soba is transformed into a heartier dish by incorporating a rich mushroom sauce. The original dish typically features cold buckwheat noodles served with a dipping sauce, while the Franconian version combines the noodles with a warm and flavorful mushroom sauce. The use of Franconian white wine and cream in the sauce adds a unique twist and enhances the richness of the dish. We alse have the original recipe for Mori soba, so you can check it out.

• 250g (8.8 oz) buckwheat noodles 250g (8.8 oz) buckwheat noodles
• 300g (10.6 oz) mixed mushrooms (porcini, cremini, etc.) 300g (10.6 oz) mixed mushrooms (porcini, cremini, etc.)
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons butter 2 tablespoons butter
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 cup (240ml) Franconian white wine 1 cup (240ml) Franconian white wine
• 1 cup (240ml) vegetable broth 1 cup (240ml) vegetable broth
• 1/2 cup (120ml) heavy cream 1/2 cup (120ml) heavy cream
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories: 380 kcal / 1590 KJ
• Fat: 18g (Saturated Fat: 9g)
• Carbohydrates: 42g (Sugars: 4g)
• Protein: 10g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   Cook the buckwheat noodles according to the package instructions. Drain and set aside.
2. 2.
   In a large skillet, melt the butter and olive oil over medium heat.
3. 3.
   Add the chopped onion and minced garlic to the skillet and sauté until translucent.
4. 4.
   Add the mixed mushrooms to the skillet and cook until they release their moisture and start to brown.
5. 5.
   Pour in the Franconian white wine and simmer until it reduces by half.
6. 6.
   Add the vegetable broth and simmer for another 5 minutes.
7. 7.
   Stir in the heavy cream and season with salt and pepper to taste.
8. 8.
   Simmer the sauce for an additional 5 minutes until it thickens slightly.
9. 9.
   Divide the cooked buckwheat noodles among serving plates and spoon the mushroom sauce over the top.
10. 10.
    Garnish with fresh parsley and serve hot.

Treat your ingredients with care...

• Buckwheat noodles — Cook the noodles according to the package instructions, but make sure not to overcook them as they can become mushy. Rinse them with cold water after cooking to remove excess starch.
• Mushrooms — Clean the mushrooms gently with a damp cloth or paper towel to remove any dirt. Slice them evenly to ensure even cooking.

Tips & Tricks

• For a more intense mushroom flavor, you can add a splash of mushroom soy sauce or a sprinkle of dried porcini mushroom powder to the sauce.
• If you prefer a lighter sauce, you can substitute half of the heavy cream with vegetable broth.
• Feel free to experiment with different types of mushrooms to add variety to the dish.
• Serve the Buckwheat Noodles with Mushroom Sauce alongside a fresh green salad for a complete meal.
• Leftovers can be refrigerated and reheated the next day, but the noodles may absorb some of the sauce, so you may need to add a little extra broth or cream when reheating.

Serving advice

Serve the Franconian-style Buckwheat Noodles with Mushroom Sauce hot, garnished with fresh parsley. Accompany the dish with a side of crusty bread to soak up the delicious sauce.

Presentation advice

To enhance the presentation, arrange the cooked buckwheat noodles neatly on the plate and spoon the mushroom sauce over them. Garnish with a sprig of fresh parsley for a pop of color.