Beech Mushrooms with Asian Noodles

serves 2

7 ounces dried Japanese style noodles (udon or soba...or you could use spaghetti)
1/2 cup olive oil (or other cooking oil)
2 garlic cloves, minced
6 ounces beech (aka "shimeji") mushrooms, remove and discard base from mushrooms
2 tablespoons soy sauce
2 teaspoons miso paste
salt and pepper
2 tablespoons finely minced parsley

Bring a large saucepan of water to a boil and cook the noodles according to package instructions. Note: When draining the noodles, set aside some of the noodle water for the sauce.
Meanwhile, heat the oil in a skillet over low heat and add the minced garlic. Sauté until fragrant, about 30 seconds.
Increase the heat and add the beech mushrooms and sauté until the mushrooms are soft. Reduce the heat and add a ladleful of cooking water from the noodles, the soy sauce, and the miso paste. Stir until the miso is fully dissolved. Add salt and pepper to taste and bring the sauce to simmer.
Add the noodles to the sauce and stir well. Serve garnished with chopped parsley.

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