Lunch: Buckwheat Soba Noodles with Sautéed Mushrooms, Shallots and Mint

A mushroom pasta dish is healthier and more flavorful with hearty Japanese soba noodles instead of regular semolina.

This recipe includes superfoods such as:

Lemon

Health benefits of Buckwheat Soba Noodles with Sautéed Mushrooms, Shallots and Mint

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

3 tbsp. olive oil
1/2 lb. oyster mushrooms
1 1/2 tsp. kosher salt
2 2/3 tsp. Freshly ground black pepper
1/2 lb. shiitake mushrooms
1 lb. cremini mushrooms
6 shallots
4 clove garlic
2 dried chile de arbol peppers
1/2 lemon
1 lb. dried buckwheat soba noodles
1 c. loosely packed mint leaves

Instructions

Note: Cooking each type of mushroom separately helps them caramelize. To add extra heat to this dish, tear the chile de arbol peppers in half to release their seeds. If you prefer, substitute for the mint 3 to 4 tablespoon of another tender, fresh herb like basil, tarragon, or chives.
Heat 1 tablespoon oil in a large, deep skillet over medium-high heat. Add oyster mushrooms, 1/2 teaspoon salt, and 1/8 teaspoon pepper and cook, stirring occasionally, until golden brown, 3 to 4 minutes.
Transfer mushrooms to a large plate, scrape out any sticky bits from skillet, and return skillet to medium-high heat.
Repeat cooking process with 1 tablespoon oil, shiitake mushrooms, 1/2 teaspoon salt, and 1/8 teaspoon pepper, this time cooking for 4 to 5 minutes, until golden brown. (If the skillet seems too dry any time during cooking, add 1 tablespoon or so of water.) Transfer to plate with reserved oyster mushrooms.
Heat remaining 1 tablespoon oil in skillet, add cremini mushrooms, shallots, 1/2 teaspoon salt, and 1/8 teaspoon pepper and cook until shallots are just softened and mushrooms are golden brown, 6 to 8 minutes.
Add garlic, peppers, and zest and cook, stirring constantly, for 1 minute more. Stir in reserved oyster and shiitake mushrooms, then set skillet aside.
Meanwhile, bring a large pot of generously salted water to a boil. Add noodles and cook according to package instructions. Reserve 3 cups of the cooking water, then drain noodles well.
Return skillet to medium heat and stir 1 1/2 cups of the reserved water into the mushroom mixture. Add noodles and salt and pepper to taste and toss until well coated. (Noodles should be moist, with just a little bit of liquid at the bottom of the skillet. Add more reserved water, as necessary.)
Remove skillet from heat and discard chiles and lemon zest. Add mint, toss well, and serve.