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April 16, 2010 / Sarah

Day of the Mushroom


Next time I make this, I won’t cook so much pasta – a pound is a lot for this recipe!  Also, I think I might add some crushed red pepper flakes to give it a little spice.  I’ve included these changes in the recipe below.

Shiitake, Leek and Sesame Noodles
Adapted from Rachael Ray

Salt and Pepper
3/4 pound whole wheat linguine
1/2 cup canola oil
3/4 pound shiitake mushrooms, thinly sliced
2 large leeks, chopped and well rinsed
One 1 1/2-inch piece fresh ginger, peeled and cut into matchsticks
4 cloves garlic, thinly sliced
1/2 teaspoon crushed red pepper flakes
1 cup shelled edamame
1/2 cup dry sherry
2 tablespoons toasted sesame seeds
1 tablespoon toasted sesame oil

  1. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente, about 11 minutes.  Drain, reserving 1 cup of the cooking water.  Transfer pasta to a large bowl.
  2. In a large, deep skillet, heat the oil over medium-high heat.  Add the shiitakes and cook until browned, about 7 minutes.  Add the leeks and wilt for 2 minutes.  Stir in the ginger, garlic, and red pepper flakes and cook for 1 minute.  Stir in the edamame and heat through.  Stir in the sherry and season liberally with salt and pepper.
  3. Stir in the reserved pasta water, sesame seeds, and sesame oil.  Remove from heat and add to the bowl with the pasta.  Toss to combine.
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