I recently have started getting involved with our local permaculture group. If you’re not familiar, it’s all about growing what grows well in your area and using native species for food and medicinal herbs. I went to their mushroom growing workshop, and it was so informative and fun! We drilled logs, put in the spores and got them sealed. Everyone got to take three logs home with them so if all goes well I should be enjoying mushrooms in about a year. We made one oyster log and two shitake logs each!
I also bought some shitakes that they grew while I was there. This recipe showcased them beautifully! It has a nice mild flavor that lets the vegetables shine. Feel free to add hot sauce to taste. It also pairs nicely with a salmon filet.
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- Pinch red pepper flakes
- Dash harissa sauce, to taste
- 8 ounces soba noodles or whole wheat pasta
- 2 tablespoons coconut oil
- 2 cups loosely packed julienned carrots
- 1 1/2 cups thinly sliced white or yellow onions
- 1 pound asparagus, end trimmed, sliced on the bias 1/4-inch thick (about 3 cups)
- 3 cups 1/4-inch-thick slices shiitake mushrooms (from about 7 ounces)
- 1/2 tsp kosher salt, plus more to taste
- 2 cloves garlic, minced
- In a small bowl, mix the soy sauce, vinegar, sesame oil, red pepper flakes and harissa with 1/4 cup water. Set aside.
- Bring a large pot of water to a boil over high heat. Add the noodles and cook according to package directions
- Meanwhile, heat a large skillet over high heat and add the coconut oil and onion. Sauté for 5 minutes then add carrots, asparagus, garlic, and mushrooms. Add ½ teaspoon salt and immediately turn the heat down to medium.
- Cook, stirring occasionally, until the vegetables are tender, 7 to 10 minutes—taste a piece of the asparagus to test for doneness.
- Drain noodles and add to the vegetable mixture along with the sauce. Toss to coat and let sit until the noodles soak up some of the sauce.