Crumbles Dinner Lunch

MUSHROOM CRUMBLE WITH CREAMY UDON NOODLES

30 mins, medium, Serves 4
A luscious and creamy pasta dish that's sure to become a favourite
Featured Products
Lion's Mane Mushroom Crumble
Lion's Mane Mushroom Crumble
Add a hearty bite to your pasta with our Lion's Mane Mushroom Crumble

Ingredients

  • 1 package Big Mountain Foods Lion’s Mane Mushroom Crumble
  • 1 tbsp Olive Oil
  • 4 portions of Udon Noodles (frozen & portioned are preferred)
  • ½ cup Cashew Cream (recipe below)
  • 1 Lime
  • 2-3 Green Onions, trimmed
  • 2-3 sprigs Thai Basil
  • 2 tbsp Chili Crisp
  • CASHEW CREAM
  • 1 cup raw Cashews
  • 1 clove Garlic, chopped
  • 2 Tbsp Olive Oil
  • Salt and Pepper to taste

Recipe Preparation

  1. In a nonstick or cast iron pan, heat oil over medium/high heat and add the Mushroom Crumble. Toss regularly until slightly browned and some crispy bits (4-5 minutes) then set aside on a plate.
  2. Cook Udon noodles according to package. Strain noodles but keep a cup or so of the water. Add noodles back to the pan with the cashew cream and add blanching water to get desired consistency of cashew cream sauce (should be liquid but thick enough to coat the noodles.
  3. Toss over medium heat 1-2 minutes. You can always add more cream or, more water.
  4. Plate noodles and cream sauce then spoon Mushroom Crumble over noodles. Finish each plate with squeeze of lime juice, chopped green onion, torn pieces of Thai basil and a couple spoonfuls of chili crisp drizzled. CASHEW CREAM
  5. Cover and soak cashews in water for 1 hour to soften. Drain and add to a blender with garlic, oil and 1/2 cup of water.
  6. Purée until smooth and then season. This will give you more then enough for recipe above but good to have on hand in the fridge to enjoy on pizza, pasta or to finish soups.

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