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Ben and Mike make a delicious vegetarian noodle dish made from wild mushrooms, and the guys contemplate what really makes a mushroom "wild".

Wild Mushroom Noodles


  • 125 milliliters vegetable stock

  • 4 tablespoons soy sauce

  • 300 grams tenderstem broccoli

  • 200 grams soya beans

  • 500 grams udon noodles, fresh

  • 2 tablespoons butter, stirred with a little warm water

  • 250 grams large shitake mushrooms

  • 400 milliliters sparkling water, kept ice cold

  • 1 handful(s) fresh coriander, chopped

  • 2 spring onions, sliced

  • 1 liter groundnut oil to fry

  • 2 onions

  • 1 chunk ginger

  • 2 cloves garlic

  • 2 red chillies

  • 250 grams mixed wild mushrooms

  • 200 grams plain flour

  • 1 tablespoon tomato purée

  • 250 milliliters red wine

  • 2 tablespoons mirin


  1. Peel then finely chop the onions, ginger and garlic. Deseed and chop the chillies. Take a handful of the mushrooms and roughly chop.

  2. Heat a shot of oil in a saucepan and chuck in half of the onions, garlic, ginger and chilli with the chopped mushrooms. Stir in a tablespoon of flour and the tomato purée.

  3. Pour in the red wine and let it bubble for a few minutes before adding the stock and 2 tablespoons of soy sauce. Simmer the broth for 20 minutes then strain.

  4. Prepare the wild mushrooms by cutting into bite-sized chunks. Blanch the broccoli for about 3 minutes in boiling salted water. Heat another glug of oil in a wok and chuck in the remaining wild mushrooms (not the shitakes), the soya beans and the blanched broccoli.

  5. Fry over a high heat for a few minutes, then add the other half of the onion, ginger, garlic and chilli. Chuck in the noodles and stir in the peanut butter and remaining soy sauce.

  6. Preheat a fryer to 180°C, or carefully heat some oil in a saucepan (never leave it unattended).

  7. Combine the sparkling water with the flour and a good pinch of salt. Dip the shitake mushrooms in the batter then place them in the fryer oil. Fry for 2-3 minutes until crisp and golden.

  8. Serve the noodles in a bowl with the crispy mushrooms on the side and a jug of the hot strained broth. Scatter the fresh coriander and sliced spring onions over everything and let people help themselves.

Wild Mushroom Noodles




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- Today Ben and I have made wild mushroom noodles, it smells amazing. I literally can't get across to you how good it smells. This is Ben, Jamie, Barry, and Mike. - Don't mind me. - We are old school mates, and together the faces of Sorted, an online cooking community with one aim, to get more of our generation into the kitchen. In each episode one of us attempts to impress the group with a great-tasting recipe. And we talk food at the table. - I have no idea what the hell that is. - I can see noodles, and I can see beans. Smell it. - Mushrooms? - Taste. - That's good. - That's amazing, isn't it? - That's intense. - Dig in. Get loads of that sauce. - Um m, wow. - It's nutty. It's Chinese-y. - Well, it's Japanese, mixed mushroom noodles. The sauce around the noodles is a couple of tablespoons of crunchy peanut butter, let down with warm water and some soy sauce. It doesn't look great now, but mix it through the noodles and it tastes amazing. - It's let down. We're disappointed in peanut butter. - It's a culinary term. - Is that a culinary term? - Let it down. - Let it down. - Thin it down. - Talk to me about this. - Well, it's, OK, it's one of those noodles, - Think about it. - Udon. - Udon noodles. - Udon. We're gonna take our udon noodles, and we're going to stir fry them with our broccoli, our soy beans, and our mushrooms. And then we're going to add the best bit, peanut butter. Mushrooms and peanut butter are my two favorite things. If you could chuck an avocado in there this'd be brilliant. - What's that? - That's a mushroom. - What type of mushroom? I've never seen that mushroom before in my life. - It's a delicious mushroom. - But, I'm sure it is, but which one? - I dunno. I'm not a mushroom expert, am I? - Ben? - A wild mushroom. - Aren't they all wild mushrooms? - These ones are yet to be tamed. - No, these are wild ones, as in they're picked from the wild rather than grown in farms. - What? - And they're treated really badly, not allowed to move, got no space. - Yeah, they're caged mushrooms. We should do a carnival or like some sort of parade for them I think. - We should. - What's the batter on these babies? - Really light, a tempura batter. You can still see the mushroom through it. Made with just plain flour, a little pinch of salt, ice cold, sparkling water. That's all you need. Top tip, ice cubes into your batter keeps it really cold. Cause you want the contrast of ice cold batter into hot oil, so it makes it really crispy. - I'm gonna have to try more of this sauce you haven't told me too much about it. - It's onion, garlic, ginger, chile, help. - No? - No, that's fine. - Well why don't you just tell me? - You look like you're slicing your thumb. Fry it off with a handful of mixed mushrooms, and then once they're soft and sweated down, we can add in mirin, soy sauce, flour, which is what thickens it. Finish it up with puree, red wine, veg stock, and then just simmer for about 20 minutes. Strain off all the lumps of onion bits and pieces, and you're left with an amazing, very quite intense, an amazing broth, and you just pour a little bit over the noodles. - You know what, this is one of the best vegetarian recipes I think I've ever had. - And there's so much going on, it's really interesting. - The noodles, the beans, the crunchy broccoli, the shitake mushrooms. - The spice. - And it's all that. - And the spice. - It's got warmth, eh? - You're sweating again. - You don't need to reference this in every video. Done. - Well, we haven't even finished the wine yet.

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