Mushroom Soba (Buckwheat Noodles) With Four-Mushroom Sauce

• 1/4 pound oyster mushrooms (pleurotes)
• 1/4 pound fresh shiitakes
• 1/4 pound chanterelles
• 1/4 pound white button mushrooms
• 1 package enoki mushrooms, for garnish
• 3 tablespoons butter
• 2 tablespoons dark soy sauce
• 2 tablespoons sake
• 1/2 cup dashi stock (see recipe)
• 1 pound mushroom-flavored or regular soba (buckwheat noodles) available in Japanese groceries and health-food stores
• 2 tablespoons chopped parsley, for garnish

1. Wash all mushrooms and pat dry.
2. Remove stems, and cut all mushrooms (except enoki garnish) into bite-sized pieces.
3. Melt butter in a large skillet.
4. When butter is hot, add the mushrooms, except the enoki, and saute over medium-high heat for a few minutes.
5. Add soy sauce, sake and dashi.
6. Reduce heat to low, cover, and cook 15 minutes.
7. Add more dashi if necessary.
8. Bring an ample amount of water to a boil.
9. Add the soba, stir well and cook until al dente.
10. Drain in a colander, and transfer to serving bowl.
11. Pour mushroom sauce over the soba and toss well.
12. Garnish with enoki tops and chopped parsley.

mushrooms, fresh shiitakes, chanterelles, white button mushrooms, enoki mushrooms, butter, soy sauce, sake, dashi stock, mushroom, parsley

Taken from cooking.nytimes.com/recipes/3212 (may not work)