Udon With Butter Straw Mushrooms Oyster Wine Sauce

Udon With Butter Straw Mushrooms Oyster Wine Sauce created by Catnip46

Japanese noodle serve with mushroom cream sauce

Ready In:
25mins
Serves:
Units:

ingredients

directions

  • In a hot wok add oil and place on a hot heat stove top.
  • Add onion and stir fry until golden brown.
  • Season the mixture with salt and garlic and chives and combine mixture.
  • Add in the straw mushroom and heavy cream and bring to a boil.
  • Reduce to a simmer for 10 minutes, add in the wine and oyster sauce and blend well.
  • Add in the butter and udon and combine and serve hot.
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RECIPE MADE WITH LOVE BY

@foodart
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@foodart
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"Japanese noodle serve with mushroom cream sauce"

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  1. Catnip46
    Udon With Butter Straw Mushrooms Oyster Wine Sauce Created by Catnip46
  2. Catnip46
    I bought a can of straw mushrooms only because I never heard of them before and now didn't know what to do with them. I found your recipe and thought why not try it. WOW! YUM! Even though I had the dried chives I did not use them thinking that fresh would be better but I will have to wait till summer to try that. I didn't have any drinking rice wine so I used a white cooking wine and also used spaghetti instead of udon noodles. With 1038 calories per serving I thought this had better taste good! I was not disappointed. Left overs were even better after all the ingredients had a chance to meld together.I was even eating some of the left overs cold, still delicious.
  3. Catnip46
    I bought a can of straw mushrooms only because I never heard of them before and now didn't know what to do with them. I found your recipe and thought why not try it. WOW! YUM! Even though I had the dried chives I did not use them thinking that fresh would be better but I will have to wait till summer to try that. I didn't have any drinking rice wine so I used a white cooking wine and also used spaghetti instead of udon noodles. With 1038 calories per serving I thought this had better taste good! I was not disappointed. Left overs were even better after all the ingredients had a chance to meld together.I was even eating some of the left overs cold, still delicious.
  4. foodart
    Japanese noodle serve with mushroom cream sauce
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