Ingredients
1
cup hot water
6
dried Chinese black or shiitake mushrooms (1/2 oz)
8
oz uncooked soba (buckwheat) noodles or whole wheat spaghetti
1
tablespoon vegetable oil
1
large onion, sliced
1
package (8 oz) sliced mushrooms (3 cups)
8
oz fresh shiitake, crimini or baby portabella mushrooms, sliced
1/3
cup teriyaki sauce
1/4
cup chopped fresh cilantro
1
tablespoon sesame seed, toasted, if desired
Preparation
In small bowl, pour hot water over dried mushrooms. Let stand about 20 minutes or until soft; drain. Rinse with warm water; drain. Squeeze out excess moisture from mushrooms. Remove and discard stems; cut caps into 1/2-inch strips.
Meanwhile, cook and drain noodles as directed on package.
In 12-inch skillet, heat oil over medium-high heat. Cook onion in oil 3 minutes, stirring frequently. Stir in all mushrooms; cook 3 minutes, stirring frequently. Stir in teriyaki sauce; reduce heat. Partially cover and simmer about 2 minutes or until vegetables are tender. Stir in noodles, cilantro and sesame seed.
