Cultivated Mushroom Udon with cuttlefish, green cabbage, chickpeas, and dashi broth

Cultivated Mushroom Udon with cuttlefish, green cabbage, chickpeas, and dashi broth
Cooking Time: 1 hour and a half
Recipe Category: Asian cuisine
Recipe Cuisine: Lunch · Dinner
Number of People: 2

A recipe that fuses Mediterranean tradition with Oriental nuances. The mix of Laumont frozen Cultivated Mushrooms, sautéed alongside the cuttlefish, integrates into a mild and deep dashi broth that envelops the udon noodles. The green cabbage provides vegetable freshness, and the fried chickpeas with paprika add texture and a smoky touch. A balanced, flavorful, and elegant dish where the Laumont frozen product is the protagonist that unites sea and land.

  • Keywords:
  • Cultivated mushroom udon with cuttlefish
Nutritional Values for Cultivated Mushroom Udon with Cuttlefish
  • Calories: ~540 kcal
  • Protein: ~35 g
  • Carbohydrates: ~8 g
  • Fat: ~30 g
Note: Nutritional values are approximate and may vary depending on the specific ingredients used.

Ingredients for the cultivated mushroom udon with cuttlefish

For the base of the dish:
400 g Laumont frozen cultivated mushroom mix
1 medium cuttlefish, cleaned and diced
1 large onion
2 garlic cloves
50 g olive oil
Salt and black pepper to taste
For the dashi broth:
1.5 L water
20 g kombu seaweed
25 g dried bonito flakes (katsuobushi)
(Alternatively, instant dashi powder can be used: dissolve 10–12 g per liter of hot water and adjust intensity to taste)
Others:
200 g udon noodles
100 g green cabbage
80 g cooked chickpeas
10 g express cornstarch (to slightly thicken the broth)
Oil for frying the chickpeas
2 g smoked paprika (pimentón de la Vera)
1 g garlic powder
Salt to taste

Step-by-step instructions to prepare the Laumont Cultivated Mushroom Udon with cuttlefish and dashi broth

  1. Prepare the dashi broth
    Heat the water with the kombu seaweed and remove it just before it begins to boil. Add the dried bonito flakes (katsuobushi) and let them infuse for 10 minutes. Strain the broth and keep it hot. If using instant dashi powder, dissolve the indicated amount (10–12 g per liter of hot water) and adjust the flavor intensity to your preference.
  2. Base sofrito
    In a large pot, heat the olive oil and add the finely chopped onion and garlic cloves. Cook over low heat until the onion caramelizes slightly. Add the cuttlefish cut into strips and sauté until it begins to brown. Incorporate the Laumont Cultivated Mushroom mix directly from the freezer, turn the heat to high, and sauté vigorously until the water evaporates and they are well integrated into the sofrito.
  3. Add the broth and noodles
    Pour the hot dashi broth over the sofrito and bring to a gentle boil. Add the udon noodles and cook according to the manufacturer's instructions (usually 7–8 minutes). If a more mellow texture is desired, slightly thicken the broth with the express cornstarch dissolved in a little water.
  4. Green cabbage
    Blanch the green cabbage for a few seconds in boiling water, cool quickly in ice water, and set aside. Add it to the dish just before serving to maintain its color and texture.
  5. Crispy paprika chickpeas
    Thoroughly dry the cooked chickpeas with paper towels. Fry them in hot oil until they are golden and crispy. Drain on paper towels and, while still hot, season with the smoked paprika (pimentón de la Vera), garlic powder, and salt. Toss well to coat them evenly and set aside.
  6. Finishing and presentation
    Serve the udon in deep bowls, ensuring the mushrooms and cuttlefish are well distributed. Top with the blanched green cabbage and the crispy paprika chickpeas. Finish with a drizzle of extra virgin olive oil or a few drops of toasted sesame oil.

Total preparation time: 1 hour and a half