Earthy Delights Recipe

Soba Noodles with Roasted Matsutake Mushrooms

Soba Noodles with Roasted Matsutake Mushrooms
This recipe doesn’t stray too far from traditional, Japanese-style soba dishes. It features the fabulous matsutake mushroom, which quite literally means “pine mushroom” in Japanese (matsu = pine + take = mushroom). Matsutake mushrooms grow in association with certain species of pine trees, a fact that is clearly evident in their appealingly spicy, piney aroma and flavor. Matustake also have a very firm texture, which makes them excellent candidates for roasting. A short marinade in soy sauce and mirin, followed by a quick roasting in a very hot oven concentrates and intensifies their wonderful flavor.

5 – 6 oz soba noodles
1 bunch scallions, cleaned, trimmed and sliced diagonally
1 teaspoon EACH white & black sesame seeds, plus more for garnish
1/2 lb fresh matsutake mushrooms (substitute fresh shiitake or other firm wild or cultivated mushrooms)
2 Tbsp soy sauce
2 Tbsp mirin
1 Tbsp fresh young ginger, thinly sliced and julienned
1 small bunch of radishes
1/4 cup Sumiso Dressing (see recipe below)



Make the dressing


1/3 cup rice vinegar

2 tablespoons white miso

2 garlic cloves, peeled & minced

1 tablespoon sugar

2 teaspoons fresh young ginger, finely minced

1/3 cup olive oil

Salt and pepper to taste


In a medium bowl, whisk together the first five ingredients. While whisking briskly, slowly pour in the oil in a thin stream. Continue to whisk until the oil is completely incorporated and the mixture is smooth and creamy. Season dressing to taste with salt and pepper.


Cook the soba noodles


Bring a large pot of water to a boil. Add the soba noodles and return to a boil; cook the noodles for 8 minutes. Drain immediately and rinse under cold running water. Drain completely and set aside.

Roast the mushrooms


Clean the matsutake mushrooms by brushing away any dirt & forest debris. Rinse briefly under cold running water if especially dirty. Trim the base of the stem with a sharp paring knive or vegetable peeler as needed. Cut the mushrooms thickly lengthwise into 1/4 inch slices. Place the sliced mushrooms in a large shallow dish and toss with 2 tablespoons soy sauce and 2 tablespoons mirin. Allow to marinate for 20 minutes, turning occasionally so all pieces are evenly coated with the marinade.


Meanwhile, preheat the oven to 500 degrees. Drain the marinating matsutake mushrooms, reserving the mirin-soy sauce mixture. Place the mushrooms in a single layer in a baking pan and put them into the oven to roast for approximately 15 minutes. Turn the mushrooms every 5 minutes, basting them at the same time with the reserved marinade. When the mushrooms are tender and darkly caramelized around the edges, remove them from the oven.



Toss the soba noodles with 1/4 cup of the dressing, or more if desired. Add the sliced ginger, sesame seeds, half the sliced scallions and the matsutake mushrooms and toss again. Top with paper-thin radish slices and sprinkle with the reserved sliced scallions and additional sesame seeds, if desired.


Note: The soba noodles and dressing may be prepared a day in advance and stored separately. Roast the mushrooms and assemble the dish just before serving.