Mushroom Sauce for Noodles

Mushrooms, those versatile and flavorful fungi, are not just a delight for the taste buds but also a boon for our health. For vegans and health enthusiasts alike, mushrooms are a culinary treasure, offering a plethora of benefits wrapped in their delicate flesh. Rich in vitamin D, they bolster immunity and bone health, while their role in gut health cannot be overstated. They're even touted for their potential to boost brain health and serve as powerful antioxidants.

But let's not forget the culinary magic mushrooms can create, especially when transformed into a luscious sauce that pairs perfectly with noodles. Imagine a bowl of al dente pasta, each strand generously coated with a rich, umami-packed mushroom sauce, the kind that promises to elevate your meal from ordinary to extraordinary.

Here's an enthusiastic shout-out to all mushroom lovers and culinary adventurers: Dive into the world of mushrooms with this easy-to-follow mushroom sauce recipe. Whether you're a seasoned chef or a kitchen novice, this recipe is designed to impress. It's not just a sauce; it's a celebration of flavors that bring the essence of mushrooms to your table.

So, grab your favorite mushrooms – be it the earthy cremini, the meaty portobello, the delicate shiitake, or the velvety oyster – and embark on a culinary journey that promises health benefits and a feast for your senses. This sauce is not just a companion for your noodles; it's a testament to the versatility and wonder of mushrooms.  With all these benefits, I like to share with you this easy mushroom sauce recipe for a quick meal.  This sauce can be made ahead of time and refrigerated for a week. Remember to enjoy a variety of mushroom types, such as cremini, portobello, shiitake, and oyster, to reap these benefits!

Ingredients:

300 grams of mushrooms, such as oyster, shitake, dried fungus or your choice of mushrooms

2 cups of vegetable broth

1/2 cup soy sauce

2 tbsp mushroom seasoning

1 tbsp sriracha sauce

1/4 cup sugar

Spice ingredients:

1/4 cup vegetable oil

1 tbsp ginger

2 garlic cloves, minced

1 shallot, chopped

Thickening ingredients:

2 tbsp cornstarch

1/4 cup water

Directions:

If using dried fungus, then soak the fungus for 20 minutes. Drain.

In a food processor, chop all the mushrooms into small pieces.

In a sauté pan, heat oil. Then add garlic, ginger and shallot. Stir and cook until fragrant (about 2 minutes). 

Add chopped mushrooms and sauté until mushrooms become dried. 

Combine all the sauce ingredients and add to the mushrooms. Bring to a boil.

Combine the thickening agent and add it to the sauce. Adjust the seasoning to your liking and turn the heat off. This sauce is ready to use.

Store the sauce in a glass jar with a lid.

You can enjoy this sauce mix with a bowl of cooked noodles and steamed vegetables.