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No.1 Woodland Mushrooms200g
200gItem price
£2.65Price per unit
£13.25/kgPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Preheat the oven to 200ºC, gas mark 6. Thinly shred the mushrooms, spread out over a large baking tray and drizzle with the sesame oil. Roast for 20 minutes until crisp.
Melt the butter in a wok over a medium heat and let it bubble for about 5 minutes, until it starts to turn golden brown and smells nutty. Add the shallots and garlic, reduce the heat and soften for 2 minutes.
Meanwhile, bring a saucepan of water to the boil and cook the udon for 2 minutes until piping hot throughout. Reserve a little of the cooking water before draining.
Heat the vegetable oil in a frying pan, then add the eggs and fry to your liking. Meanwhile, tip the salad onions into the hot shallot butter, sizzle for 1 minute, then whisk in the miso and 3 tbsp reserved water from the udon to emulsify the sauce. Mix in the drained udon, spoon onto plates and top with the mushrooms. Finely grate over a little lemon zest, then top with the egg and sesame seeds.
The udon is boiled in this recipe (not stir fried as per pack instructions) to keep them silky and intact. Using some of the cooking water to toss with the buttery sauce helps the sauce to mingle together – a technique similar to tossing pasta with its sauce.
Typical values per serving when made using specific products in recipe
Energy | 3,685kJ/ 887kcals |
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Fat | 65g |
Saturated Fat | 31g |
Carbohydrates | 49g |
Sugars | 5.2g |
Fibre | 9.3g |
Protein | 23g |
Salt | 4.2g |
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Quantity of No.1 Woodland Mushrooms in trolley 0
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£2.65Price per unit
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Quantity of Cooks' Ingredients Toasted Sesame Oil in trolley 0
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£2.75Price per unit
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60pPrice per unit
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£2.75Price per unit
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£1.85Price per unit
37p/10g