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Udon noodles, creamy miso sauce, prosciutto, mushrooms and parmesan cheese |

Brunch, Vegetarian, Vegetables and Fruits, Risotto, Pasta and Rice

A rich and tasty fusion recipe.

Note

Make sure you have plenty of water in your pot to cook the noodles so they don't stick together.

Ingredients

Recipe for 4 servings

Mushroom sauce

100 Gr

Chopped shallot

1 Clove(s)

Chopped garlic

100 Gr

Shiitake mushroom

100 Gr

Portobello mushroom

100 Gr

Oyster mushroom

125 Ml

Sake

1 Sprig(s)

Thyme

250 Ml

35% cooking cream

20 Gr

Dijon mustard

1 Tbsp

Miso

Pistou

50 Gr

Arugula leaves

20 Gr

Pine nuts

1 Clove(s)

Crushed garlic

2 Tbsp

Grated parmesan

75 Ml

Olive oil

2 Unit(s)

Ice cubes

Udon and Proscuitto

4 Pack

Udon noodles (200 gr)

4 Slice(s)

Prosciutto

Preparation time: 30 min

Preheat your Oven at 400 °F

Udon

Cook the Udon noodles in a pan of boiling water for the time recommended on the packaging.

Drain, cool and store.
Sauce

Wash and chop the mushrooms.

In a pan with a knob of butter, cook the shallots, the thyme & the garlic. Add in the mushrooms, let them cook for a little while and then deglaze it all with the sake. Lower the heat to medium-low and let it reduce down to 1/3. Add the cream and cook it slowly again. Finishing touch is the mustard and miso. Reserve.
Proscuitto

Place all the proscuitto slices in between 2 baking sheets/parchement paper and cook them in the oven at 400F for 10 mins.
Pistou

Throw all the ingredients in the blender and mix everything well until a smooth and homogeneous texture is reached. Season & reserve.
Montage

In a hot pan, toss the noodles with the Marsala sauce. Arrange in a soup plate, add the pistou and proscuitto chips, and serve immediately.