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.
1- 16 ounces Udon noodles package
1 cup panko breadcrumbs
1 tablespoon sesame oil
2 tablespoons vegetable oil, divided
2 tablespoons sesame seeds or fereyakiki
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
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.
Each week, The Splendid Table brings you stories that expand your world view, inspire you to try something new and show how food brings us together. We rely on you to do this. And, when you donate, you'll become a member of The Splendid Table Co-op. It's a community of like-minded individuals who love good food, good conversation and kitchen companionship. Splendid Table Co-op members will get exclusive content each month and have special opportunities for connecting with The Splendid Table team.
Donate today for as little as $5.00 a month. Your gift only takes a few minutes and has a lasting impact on The Splendid Table and you'll be welcomed into The Splendid Table Co-op.