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Creamy Mushroom and Peas Udon


25 minutes

  • 6 oz. Jbasket Udon
  • 4 Tbsp. olive oil
  • 4 oz. shimeji mushrooms
  • ¼ cup diced onion
  • 4 garlic cloves, minced
  • ½ cup chicken stock
  • ¼ cup heavy cream
  • salt and pepper to taste
  • ⅓ cup frozen peas, thawed
  • ¾ cup grated parmesan cheese
  1. Bring a pot of water to a boil. Cook the Jbasket Udon according to the package directions. Reserve 1 cup of the cooking water. Drain the udon and rinse under cold water. Set aside.
  2. Heat a pan over high heat. Add in 3 tablespoons of the olive oil. Place the shimeji mushrooms in the pan in a single layer. Cook for 2-3 minutes on each side until browned then remove them from the pan.
  3. Lower the heat to medium and pour in the remaining tablespoon of olive oil. Add in the onion and garlic. Saute until the onions are lightly browned. Pour in the chicken stock and heavy cream. Season with salt and pepper to taste.
  4. Add the cooked udon, peas, and parmesan to the pan. Toss until combined. Mix in some of the reserved cooking water to thin the sauce if needed. Serve with the sauteed mushrooms and enjoy!

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Dish Type / Ethnic Cuisine
Main Dish