Eric’s Tahini Mushroom Udon with Broccoli & Kale

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Ingredients:

Hawaiian black salt

black sesame seeds

1 C tahini

juice of 1 lemon

1 T tamari

1 T rice wine vinegar

½ lb. crimini mushrooms, whole

1/6 lb. shiitake mushrooms, sliced

1 bunch broccolini

1 lb. udon noodles

lime wedges

Preparation:

In a mortar and pestle, crush salt & sesame seeds to make black gomasio.

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We used 1 part salt to 3 parts seeds but might prefer 1 part salt to 5 parts seeds.

In small bowl, make tahini sauce.  Stir together tahini, lemon juice, tamari, and rice wine vinegar.

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When well blended, stir in ¼ C Black Gomasio.

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Thin with water to desired consistency.

Saute crimini mushrooms in butter and oil; add shiitakes after 5 minutes.

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Saute 5 more minutes. Take out and set aside.  Add washed broccolini to same pan, adding more oil if needed.  Saute broccolini ‘til nearly tender.  Add kale and saute a few minutes.

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Boil udon noodles according to package directions. Drain. Add desired amount of tahini sauce to noodles.  (Any extra can be used later on other cooked veggies.)  Stir in broccolini.

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Stir in mushrooms.  Serve in individual bowls, garnishing with lime wedges.

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