Buckwheat Noodles with Mushrooms and Sour Cream
Now that the hub-bub of the holidays is winding down, I know I am looking forward to more simplicity when it comes to meal times and I am craving earthy dishes to offset the sweets I have been eating. Although I love the holiday season and all of its indulgences, after several weeks of big celebratory meals, it is nice to get back to basics.
This dish has become one of our favorites, we eat it about once a week. It is a quick and easy go-to kind of meal when you are tired and just don’t know what to cook! We came up with it during the holiday season, when we were busy and/or tired of cooking. It is perfect now also for winding down and simplicity.
I must admit I am not a huge fan of pasta…my guess is because my body knew I was gluten intolerant long before I did, and so subconsciously it dreaded that king of all gluten-ey dishes…the big bowl of pasta. But I am seriously addicted to this bowl of soba noodles mixed with sweet leeks fried in brown butter, deeply earthy mushrooms and thick and creamy sour cream. So so good, you will love it.
A note of caution, if you are gluten-intolerant make sure that the package of Soba or Buckwheat noodles you throw in your basket is in fact gluten-free. Oftentimes, I find packages that also contain wheat.
INGREDIENTS:
2 TBS of browned butter (to make browned butter, place butter in a small saucepan and melt, keep cooking past melting until the butter begins to brown, once is smells sweet and delicious, take it off the burner, it is ready to use)
1 cup of reconstituted dried mushrooms, squeezed dry (keep the water to make mushroom stock or use in other recipes) – chop if the pieces are really big
½ cup sliced leeks (you could also use caramelized onions)
1 large clove of garlic, finely minced
1- 8 oz. package of Soba Noodles (I use King Soba Organic Sweet Potato and Buckwheat Noodles)
½ cup organic full-fat Sour Cream (Greek yogurt would work beautifully as well)
Grated parmesan cheese to taste
1-2 more TBS of butter to mix in your pasta
METHOD:
Start your pasta water. Make the browned butter, then sautee the mushrooms over medium heat in the butter for about 5 minutes, or until nice and soft, then add the leeks and garlic, sautee another 5 minutes. Now cook your pasta – it only takes about 3-5 minutes. Once it is finished cooking, drain the noodles and add them to the skillet with the vegetables. Add the sour cream, parmesan cheese and extra butter, mix and serve.
Rosa - January 3, 2012 at 1:42 pm
A great dish and perfect combination! I am a big fan of soba noodles and buckwheat.
Cheers,
Rosa
Jamie - January 3, 2012 at 2:04 pm
Mmmm this is comfort food at its best, an updated, healthier version of what we ate when we were kids. And I love the idea of making this with soba noodles. Wishing you a very Happy, Healthy & Abundant 2012, Jenn!
vanillasugarblog - January 3, 2012 at 7:51 pm
i’m a huge fan of sour cream and noodles!
(big shocker right?)
Maggie - January 4, 2012 at 1:16 am
I love sour cream and noodles! It’s totally comfort food that reminds me of my mom. Some day I will be back to eating dairy and will try this…
The Hungry Housewife - January 4, 2012 at 11:44 am
Mmm.I love me some buckwheat noodles…and adds one sour cream…yes please
angela@spinachtiger - January 4, 2012 at 12:28 pm
I’m wanting to eat more buckwheat noodles and such. So healthy.
Arlene (Mom) - January 4, 2012 at 12:57 pm
Wow, simple and delicious sounding. Thanks for the idea.
Ann Louise - January 4, 2012 at 5:34 pm
I’m trying your recipe tonight! It looks delicious.
Sarah - January 4, 2012 at 10:10 pm
Yummy! I really only make soba noodles one way- with tofu, fresh spinach, garlic, and ginger. I’ll definitely have to start branching out with them and try some different combinations like this one. Anything with sour cream and mushrooms is bound to be a hit in my household!
Gluten Free - January 5, 2012 at 7:02 am
Thank you so much for posting this. I just tried the recipe this evening. Your instructions were so helpful as this was my first ever buckwheat noodles experience. The cookies were amazing!!!
kat - January 5, 2012 at 11:31 am
Oh, I could easily crave that dish!
The Leftover Queen - January 5, 2012 at 1:22 pm
Oh good, I am so glad to hear that it turned out well for you, Gluten Free!
The Leftover Queen - January 5, 2012 at 1:22 pm
Ann Louise – I hope you like it!
Simone - January 7, 2012 at 4:16 am
I’m a big pasta fan really but then I don’t suffer from gluten intolerance which makes me happy. It would be one of the things I would miss most I fear. These soba noodles do look tasty and healthy too!
Peter G | Souvlaki For The Soul - January 9, 2012 at 7:55 pm
This is really, earthy, comforting and healthy! I love the fact that you used soba noodles as well…great idea.
Ann Louise - January 10, 2012 at 6:15 pm
Jenn, my family loved this dish! Thank you!
The Leftover Queen - January 11, 2012 at 2:15 pm
I am so happy to hear that, Ann! 🙂