ASIAN MUSHROOM MEDLEY “LOX”
- 1-2 LB OF MUSHROOMS. WOODEAR, GOLDEN THREAD, ENOKI, AND SHIITAKI MUSHROOMS WERE USED. (OTHER TYPES OF MUSHROOMS CAN BE SUBSTITUTED BASED ON YOUR PREFERENCE.)
- 1/2 PACK OF RICE NOODLES
- 1.5 OZ MISHA’S LOX CHEESE
- 1 TBSP MIRIN
- 2 TBSP OLIVE OIL
- 1.5 TSP TOASTED SESAME OIL
- 1 TSP SOY SAUCE
- 1 TSP GARLIC
- 1 TSP SHALLOTS
- 1 TSP PLANT MILK
- 2 TSP SALT
Boil the rice noodles in salted water for 8-10 minutes.
Heat up pan. Add shallots, sesame oil, 1 tablespoon olive oil, salt, soy sauce, and mushrooms. Stir and add mirin 3 minutes after. Cooking will take about 8 minutes (may take longer depending on types of mushrooms used).
Drain the noodles and keep ½ cup of the water.
Heat 1 tablespoon olive oil, add garlic and 1 teaspoon salt and sauté. Add Lox cheese, 3 tablespoons pasta water, and 1 tablespoon plant milk and stir with noodles.
Place noodles on dish and mushrooms on top. Garnish with veggies and serve.