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Brown Butter Garlic Noodles with Oven-Roasted Mushrooms

Brown Butter Garlic Noodles with Oven-Roasted Mushrooms

These Brown Butter Garlic Noodles deliver exactly what they promise, a tangle of noodles tossed in a rich brown butter garlic sauce kissed with black vinegar, soy sauce, and honey. The bowl is rounded out with oven-roasted mushrooms and a drizzle of chili crisp.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 2
Course: Main Course
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 5 tbsp soy sauce divided
  • 227g (8oz) cremini mushrooms stems removed and retained
  • 100g (3.5oz) chestnut mushrooms separated, ends trimmed
  • 1 tbsp black vinegar
  • 1 tbsp honey
  • 240g (8.5oz) dried wheat noodles
  • 4 tbsp unsalted butter divided
  • 4 cloves garlic minced
  • Chili crisp for drizzling

Equipment

  • 1 Large skillet
  • 1 Large pot

Method
 

  1. Preheat the oven to 375°F. Line a baking sheet with parchment paper and set it aside.
  2. Pour the olive oil and 2 tablespoons of the soy sauce into a bowl. Whisk to combine.
    2 tbsp olive oil, 5 tbsp soy sauce
  3. Place the cremini caps and stems in a large bowl. Add the chestnut mushrooms and pour the soy sauce mixture over top. Toss to coat. Arrange the mushrooms, bottom-side-up, on the prepared baking sheet and roast for 15 minutes. **
    227g (8oz) cremini mushrooms, 100g (3.5oz) chestnut mushrooms
  4. Place a large pot of water over high heat. Bring to a boil. Add the noodles and cook according to the package's directions.
    240g (8.5oz) dried wheat noodles
  5. While you’re waiting on the water, place 2 tablespoons of the butter in a large skillet. Melt over low heat and continue to cook until it starts to brown and smells nutty. 
    4 tbsp unsalted butter
  6. While the butter is browning, place the soy sauce, black vinegar, and honey in a bowl. Whisk to combine.
    5 tbsp soy sauce, 1 tbsp black vinegar, 1 tbsp honey
  7. Add the garlic to the pan and sauté until fragrant. About 30 seconds more. Slowly whisk in the soy sauce mixture. 
    4 cloves garlic
  8. Cut the remaining butter into cubes. Whisk the butter into the sauce a cube at a time until fully integrated. 
    4 tbsp unsalted butter
  9. Using tongs take the noodles out of their water and place them in the skillet. Turn the heat off and toss the noodles in the sauce.
  10. Transfer to bowls, top with the mushrooms and garnish with chili crisp. 
    Chili crisp

Notes

** I like to arrange the mushroom caps bottom-side-up so the mushroom juices collect inside the caps. It is so delicious! Highly recommend.