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
- 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.
- 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.
- 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.