Creamy Lemon-Miso Udon with Chanterelles & Sage Pangrattato by Tanerxaydin

Ingredients

• 400 g (1 pack) cooked udon noodles
• 250 g chanterelle mushrooms
• 1 tbsp olive oil
• 20 g butter
• 80 ml cooking cream
• 1 tbsp white miso paste
• 1 garlic clove, smashed
• 6-8 fresh sage leaves
• Zest and juice of 1/2 organic lemon
• 1/2 cup pasta water, or as needed
• 1/2 tsp salt, to taste
• 1/4 tsp black pepper, to taste
• 40 g panko breadcrumbs (for pangrattato)
• 1 small garlic clove, finely minced (for pangrattato)
• 1 tbsp olive oil (for pangrattato)
• 6 fresh sage leaves, finely chopped (for pangrattato)
• 1 tbsp fresh parsley, finely chopped (for pangrattato)
• 1/4 tsp salt (for pangrattato)

Instructions

1. Cook udon noodles in salted water according to package directions, if raw, or heat gently if pre-cooked. Reserve 1/2 cup of pasta water
2. To make the Sage Pangrattato: Heat 1 tbsp olive oil in a small pan over medium heat. Add minced garlic and chopped sage; cook for a few seconds until fragrant. Add the panko breadcrumbs and toast, stirring frequently, until golden brown and aromatic, about 3-5 minutes. Remove from heat, stir in chopped parsley and 1/4 tsp salt. Set aside.
3. For the sauce: Clean the chanterelle mushrooms and halve any large pieces. In a wide pan, heat 1 tbsp olive oil over medium-high heat. Sauté the mushrooms for 2-3 minutes until they begin to brown.
4. Add 20g butter, the smashed garlic clove, and 6-8 whole sage leaves to the pan. Cook for another 2-3 minutes until the mushrooms are golden and aromatic. Season with 1/2 tsp salt and 1/4 tsp black pepper.
5. Lower the heat to low. Add the 1 tbsp miso paste and a splash (about 1/4 cup) of the reserved pasta water. Stir until the miso is smooth and dissolved into the liquid.
6. Stir in the 80ml cooking cream, lemon zest, and lemon juice. Gently simmer the sauce for 1-2 minutes until slightly thickened.
7. Add the cooked udon noodles to the sauce and toss gently until the noodles are evenly coated and glossy. Add more reserved pasta water, 1-2 tablespoons at a time, if needed to loosen the sauce to your desired consistency. Adjust seasoning with additional salt and pepper if necessary.
8. Plate the noodles, spoon over any remaining sauce, and generously top with the crispy Sage Pangrattato. Serve immediately.