Garlic-Butter Mushroom Udon with Garlic Shallot Chili Crisp

This bowl keeps the mushrooms at the center of the meal. Cooking them in two batches gives their surfaces time to brown; setting them aside protects those edges while the noodles get their light butter coating. Garlic Shallot Chili Crisp joins the dish after the heat is off, so its aromatic pieces stay distinct.

Two main bowls, each with the equivalent of one 200 g frozen udon portion and half the mushrooms and finishing ingredients. The cooked yield is an estimate until kitchen measurement.

Allow about 35 minutes: 10 minutes to prepare the ingredients and 25 minutes to cook and finish. Bring the noodle water to a boil and cook the udon while the mushrooms brown. Two mushroom batches are included; very wet mushrooms or a smaller skillet can take longer.

Ingredients

• 14 ounces (400 g) frozen thick udon noodles, usually two 200 g portions
• 5 1/4 ounces (150 g) shiitake mushroom caps, tough stems discarded, cut into 1/4-inch slices
• 5 1/4 ounces (150 g) oyster mushrooms, tough bases trimmed, torn into roughly 1-inch pieces
• 2 teaspoons neutral oil, divided
• 1 1/2 tablespoons (21 g) unsalted butter
• 2 small garlic cloves, finely chopped
• 2 teaspoons low-sodium soy sauce
• 2 teaspoons fresh lemon juice
• 2 tablespoons BLACKLAND Garlic Shallot Chili Crisp, divided
• 2 scallions, thinly sliced
• Up to 1/8 teaspoon Diamond Crystal kosher salt, only if needed
• 3 quarts water, for boiling the udon

Instructions

1. Bring the 3 quarts water to a boil in a large pot. Clean the mushrooms, drain them well, and pat their surfaces dry. Prepare the garlic and scallions before heating a 12-inch heavy skillet over medium-high heat for about 2 minutes.
2. Add 1 teaspoon neutral oil and half of the mixed mushrooms to the skillet in a loose layer. Leave them in contact with the pan for about 3 minutes, then turn and cook, stirring occasionally, for another 5 to 7 minutes, until released moisture has evaporated and the edges are deeply golden. Lower the heat if they darken before they soften. Transfer to a plate without covering. Repeat with the remaining teaspoon oil and mushrooms; avoid adding extra oil while the pan is still wet.
3. During the second mushroom batch, cook the frozen udon in the boiling water according to its package instructions, separating the strands gently as they loosen. Reserve 1/4 cup cooking water, then drain the noodles well. Do not leave them standing in the hot water.
4. With all mushrooms on the plate, lower the skillet heat to medium-low. Add the butter and garlic and stir for about 45 seconds, just until fragrant, keeping the garlic pale gold. Add the soy sauce, 2 tablespoons reserved noodle water, and drained udon. Toss gently for 1 to 2 minutes until glossy; add some or all of the remaining 2 tablespoons reserved water only if the noodles look dry.
5. Turn off the heat. Stir the chili crisp in its jar, then fold 1 tablespoon into the noodles with the lemon juice and about two-thirds of the mushrooms. Taste and use some or all of the measured salt only if needed. Divide between two bowls, top with the remaining mushrooms and scallions, and distribute the remaining tablespoon chili crisp over both bowls. Serve promptly while the mushroom edges retain their texture.

Serving Suggestions

• Serve as two main bowls with a separately prepared green salad or steamed greens if desired.
• For the best contrast, put the reserved mushrooms on top after the noodles are plated instead of stirring every piece into the sauce.

Optional Variations

• Replace the shiitake with the same trimmed weight of cremini mushrooms sliced 1/4 inch thick; their moisture and cooking time can differ.
• Use Garlic Shallot Chili Crisp as written for mild warmth, or substitute the same measured amount of Spicy Chili Crisp for a hotter version.
• Dried udon can be used only with its package's equivalent two-serving quantity and cooking directions; it is not a weight-for-weight replacement for the frozen noodles and may add time.

Storage & Make-Ahead

Refrigerate leftovers in a shallow covered container at 40°F (4°C) or below within 2 hours, or within 1 hour above 90°F (32°C). Use within 3 days. The mushrooms will lose their crisp edges.

Reheat in a covered skillet with 1 tablespoon water per portion, turning the noodles gently, until the food reaches 165°F (74°C). For planned leftovers, reserve that portion's share of the measured chili crisp and add it after reheating.

Contains milk, soy, and usually wheat. Check the udon, soy sauce, and chili-crisp labels for other allergens and cross-contact statements. No gluten-free or allergen-free claim is made.

The 2 tablespoons of Garlic Shallot Chili Crisp are divided between the noodle coating and the visible finish. They supply the dish's chile and fried-aromatic character without a separate chili oil. The product is rated 2/5; the finished dish is estimated mild.

More from the BLACKLAND kitchen: Garlic Shallot Mushroom Toast or Chili Crisp Blistered Green Beans.