Udon with mushrooms

J. Kenji López-Alt has been posting some wonderful vegan recipes over at Serious Eats, the sort written for those of us with tastebuds. I don’t mean that as a dig at my vegan and vegetarian friends. But really, every time I see a suggestion for butternut squash steamed and pureed into oblivion, I yawn.

This udon bowl takes full advantage of the woody and earthy flavors of mushrooms. It’s certainly a welcome palate cleanser after last week’s spicy lentils and lamb.


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