Butter-Soy Yellow Bolete Pasta
This butter-soy yellow bolete pasta is a delicious and addictive way to enjoy fresh or dried yellow boletes (Hemileccinum subglabripes).
If using fresh, be sure to pick young, firm caps and to cook them within a day or two of picking.
I used tagliatelle noodles for this dish, but you could use soba, spaghetti, udon, or any other Asian or Italian noodle.
Remember, always be 100% sure of what you’re harvesting. Always thoroughly cook wild mushrooms. If it’s your first time trying a particular mushroom, eat only that type and don’t eat much of it. Many non-toxic mushrooms don’t react well with certain people and can cause stomach upset.
- Prep Time15 min
- Cook Time30 min
- Total Time45 min
- Yield2 servings (can be doubled)
Ingredients
- 1lb fresh yellow boletes (Hemileccinum subglabripes) OR 1 ounce dried and reconstituted
- 3 tablespoons butter
- 1 onion, finely chopped
- 1 tablespoon minced ginger
- 2 cloves garlic, minced
- 1 red chili, minced
- 2 teaspoons brown sugar
- 2 tablespoons light soy sauce
- 1 tablespoon dark soy sauce OR 3 tablespoons total regular soy
- 3/4 cup water OR mushroom stock
- Italian or Asian noodles to serve
Preparation
Slice the mushrooms into bitesized pieces, discarding the stems.
Melt the butter over medium-high heat in a skillet.
Add the mushrooms and cook for 5 minutes.
Add the onions and cook for another 5 minutes.
Add the ginger, garlic, and chilies and cook for 1 more minute.
Add the brown sugar, soy sauce(s), and water/stock. Bring to a strong simmer, reduce heat to low, and cook for 20 minutes, stirring occasionally.
Meanwhile, prepare the noodles.
Add the noodles, along with a 1/2 cup of cooking water to the mushroom mixture. Increase heat to medium-high and toss until the noodles are coated with sauce.
Serve immediately. Enjoy!
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