Gluten-Free Creamy Miso Mushroom Udon π
Heat butter over medium heat until melted and add aromatics to cook for 2 minutes
π§ 3 tbsp butter
π§ 4 cloves garlic, minced
π§ 1/2 medium onion, sliced
Add about 2-3 tbsp of water and sautΓ© for a few minutes until the mushrooms are cooked through with seasoning
π 200g mushrooms, sliced (I used shiitake, white mushrooms, and enoki)
π₯ 1 tbsp GF oyster sauce or GF soy sauce
Add flavor and mix to combine. Bring the sauce to a boil, add our Signature Knife-Cut Udon and toss until evenly coated.
π₯ 1 cup heavy cream or evaporated milk
π« 2 tbsp miso paste (I used yellow)
π§ Pinch of salt and pepper
Garnish with your favorite toppings and enjoy!
Roasted sesame seeds
Chopped green onions
Furikake
Soft-boiled egg
