Brown Butter Mushroom Udon Noodles

LISTEN: Will Coleman joins Jesse Sparks to talk about this recipe on The One Recipe.

Yield: 6 to 8 people
Prep time: 15 minutes
Cook time: 30 minutes

The flavors of brown butter are incredible, adding a rich, nutty flavor to the simplest of dishes. To round out the richness of the brown butter sauce, the dish is paired with crispy panko breadcrumbs with notes of sesame and lime juice to add a beautiful brightness. This recipe combines bold flavors and simple techniques to create the perfect weeknight dinner to add to your repertoire.

INGREDIENTS

• 1- 16 ounces Udon noodles package

• 1 cup panko breadcrumbs

• 1 tablespoon sesame oil

• 2 tablespoons vegetable oil, divided

• 2 tablespoons sesame seeds or furikake

• 1 pound baby portobello mushrooms, thickly sliced

• Kosher salt and freshly ground black pepper

• 1/2 cup unsalted butter

• 1-16 ounce can full-fat coconut milk

• 2 large garlic cloves, grated

• 1 small lime (about 2 tablespoons), juiced

• Chopped scallions, for serving

DIRECTIONS

Preheat oven to 350 F. and prepare a baking sheet with parchment paper.

Fill a large pot with water and bring to a boil. Cook udon noodles for 8 to 9 minutes. While the noodles are cooking, prepare an ice bath in a large bowl. Once the noodles are cooked, place them in the ice bath and set aside.

In a medium bowl, mix together panko breadcrumbs, sesame oil, 1 tablespoon vegetable oil, and sesame seeds. Once combined, place onto the prepared baking sheet and bake for 10 minutes, or until the breadcrumbs are golden brown.

Place a large skillet over medium-high heat and add in remaining vegetable oil. Once the oil begins to shimmer, place the mushrooms in a single layer. Sear the mushrooms on both sides until golden brown, about 5 to 8 minutes. Once cooked, season with salt and pepper, then remove from the pan. Set aside in a single layer to prevent the mushrooms from steaming and becoming soggy.

Reduce the heat to low and add the butter to the pan. Once the butter is melted, stir and cook until the butter is a deep golden brown color and smells nutty. Stir in coconut milk, grated garlic, and lime juice. Bring to a simmer and cook until the sauce thickens and slightly reduces. Stir in the cooked udon noodles.

Serve immediately and garnish with the mushrooms, toasted breadcrumbs, and scallions.