Buckwheat Noodles with Mushroom Sauce
Indulge in the earthy, comforting flavors of Buckwheat Noodles with Mushroom Sauce, a wholesome and satisfying dish that's as nourishing as it is delicious. Featuring tender buckwheat noodles tossed in a luscious, umami-packed sauce made from a medley of mushrooms, garlic, and shallots, this recipe is perfect for lovers of hearty, plant-forward meals. The creamy base, enriched with vegetable broth and your choice of heavy cream or dairy-free coconut cream, pairs beautifully with the depth of soy sauce and the subtle freshness of thyme. Ready in just 40 minutes, this dish is ideal for quick weeknight dinners or elegant dinner parties. Garnish with fresh parsley for a pop of color and serve it piping hot—it's a flavorful, gluten-free option that's sure to impress!
Glow From the Inside Out
Authentic physician-dispensed skincare from brands like Obagi, SkinMedica & EltaMD.
Trusted by dermatologists, loved by your skin
Recipe Information
Ingredients
- 300 g Buckwheat noodles
- 2 tbsp Olive oil
- 3 Garlic cloves, minced
- 1 Shallot, finely chopped
- 400 g Mixed mushrooms (such as cremini, shiitake, and oyster), sliced
- 1 cup Vegetable broth
- 1 cup Heavy cream (or coconut cream for a dairy-free alternative)
- 2 tbsp Soy sauce
- 1 tsp Fresh thyme leaves
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 2 tbsp Fresh parsley, chopped (optional, for garnish)
Instructions
Bring a large pot of water to a boil. Add a pinch of salt and cook the buckwheat noodles according to the package instructions (usually 6-8 minutes). Drain and set aside, tossing with a drizzle of olive oil to prevent sticking.
Heat 2 tablespoons of olive oil in a large skillet over medium heat.
Add the minced garlic and chopped shallot. Sauté for 1-2 minutes or until fragrant and translucent.
Add the sliced mushrooms to the skillet and cook for 8-10 minutes, stirring occasionally, until the mushrooms are browned and have released their moisture.
Pour in the vegetable broth and soy sauce, stirring to combine. Let it simmer for 2-3 minutes.
Reduce the heat to low and stir in the heavy cream (or coconut cream). Continue to cook for another 5 minutes, allowing the sauce to thicken slightly.
Stir in the fresh thyme, salt, and black pepper. Adjust seasoning to taste.
Add the cooked buckwheat noodles to the skillet, tossing well to coat them in the mushroom sauce.
Serve hot, garnished with chopped parsley if desired.
Nutrition Facts
Calories |
579 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.1 g | 39% | |
| Saturated Fat | 15.2 g | 76% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 708 mg | 31% | |
| Total Carbohydrate | 67.6 g | 25% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 5.4 g | ||
| Protein | 15.5 g | 31% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 84 mg | 6% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 721 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
