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Soba with Roasted Brussel Sprouts, Shiitake and Blackstrap Vinegar

This recipe was created by Mary Beth Clark.  Ms. Clark is a renowned chef, recipe creator, culinary educator, author, consultant and the founder of the International Cooking School of Italian Food and Wine.  Foodlyn gifted a bottle of Blackstrap Vinegar made by Spoiled Rotten Vinegar to Ms. Clark.  We anxiously awaited feedback from her about this award-winning product.  Imagine our excitement and delight to find this outrageously creative and delicious recipe posted on her website!  Learn more about her description of this product and other suggestions for use on her website MaryBethClark.com.

 

Ingredients - Roasted Brussel Sprouts and Shiitake Mushrooms

  • 6 ounces (170 g) brussel sprouts
  • 4 ounces (115 g) fresh shiitake mushrooms or other mushrooms
  • Salt to taste
  • 3 tablespoons (44 ml) extra-virgin olive oil
  • Water

Ingredients - Buckwheat Soba

  • 8 ounces (230 g) dried buckwheat soba or sweet potato and buckwheat soba
  • Shiitake mushroom broth (directions below)
  • Blackstrap Vinegar
  • Toasted sesame oil (optional)
  • Lightly toasted sesame seeds
  • Fresh coriander sprigs

Preparation - Roasted Brussel Sprouts and Shiitake Mushrooms

  1. Preheat the oven to 400-degrees F/200 C
  2. Rinse the brussel sprouts and mushrooms under cool running water. Drain
  3. Cut each brussel sprout in half and then immerse in a bowl of cool water to add moisture
  4. Remove the mushrooms stems from the caps. Reserve the mushroom caps
  5. Put the stems in a small pan and reserve for making broth
  6. Drain the raw brussel sprouts
  7. Arrange the brussel sprouts and mushroom caps in separate roasting dishes. Season to taste with salt. Drizzle with olive oil then toss to coat. Spread out for even roasting
  8. Pour a spoonful or two of water into the bottom of each dish, just to barely coat the bottom to prevent burning
  9. Place the roasting dishes in the center of the preheated oven and roast for 15-minutes
  10. Remove the dishes from the oven. Toss the brussel sprouts and turn over the mushroom caps. Return to the oven and roast for another 15-minutes. Check dishes and remove from the oven or roast for an additional 5-minutes (based on your preference)
  11. Remove from the oven. When cool to the touch, slice or quarter the brussel sprouts and mushrooms

Preparation - Mushroom Broth

  1. Pour 1 cup of water into the small pan holding the mushroom stems
  2. Simmer over low heat for 20-minutes creating a light broth
  3. Remove the stems and discard
  4. Reserve the broth

Preparation - Soba

  1. Bring lightly salted water to a rolling boil in a pot
  2. Add the soba noodles, a few at a time, keeping the strands separate, submerge
  3. Cook the soba according to the manufacturer's instructions (usually 3 to 7 minutes depending on the ingredient content and brand) or your preferred texture
  4. Drain in a colander. Run cold water over to stop the cooking. Drain and the put into a bowl

Serve this dish either warm or at room temperature.  If serving this dish warm, reheat the reserved mushroom broth first.  Pour the broth over the boiled and drained soba noodles.  Arrange the soba on individual dishes in undulating strands or swirls.  Nestle the roasted brussel sprouts and mushrooms in the soba. Drizzle with Spoiled Rotten Vinegar Blackstrap Vinegar.  Add a few drops of toasted sesame oil (optional).  Sprinkle toasted sesame seeds over top and garnish with sprigs of fresh coriander.

Recipe and photo reprinted with the permission of Mary Beth Clark

$ 0.00

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