Buckwheat Soba Noodles with Sautéed Mushrooms, Shallots and Mint

1. Stage

Note: Cooking each type of mushroom separately helps them caramelize. To add extra heat to this dish, tear the chile de arbol peppers in half to release their seeds. If you prefer, substitute for the mint 3 to 4 tablespoon of another tender, fresh herb like basil, tarragon, or chives.

2. Stage

Heat 1 tablespoon oil in a large, deep skillet over medium-high heat. Add oyster mushrooms, 1/2 teaspoon salt, and 1/8 teaspoon pepper and cook, stirring occasionally, until golden brown, 3 to 4 minutes.

3. Stage

Transfer mushrooms to a large plate, scrape out any sticky bits from skillet, and return skillet to medium-high heat.

4. Stage

Repeat cooking process with 1 tablespoon oil, shiitake mushrooms, 1/2 teaspoon salt, and 1/8 teaspoon pepper, this time cooking for 4 to 5 minutes, until golden brown. (If the skillet seems too dry any time during cooking, add 1 tablespoon or so of water.) Transfer to plate with reserved oyster mushrooms.

5. Stage

Heat remaining 1 tablespoon oil in skillet, add cremini mushrooms, shallots, 1/2 teaspoon salt, and 1/8 teaspoon pepper and cook until shallots are just softened and mushrooms are golden brown, 6 to 8 minutes.

6. Stage

Add garlic, peppers, and zest and cook, stirring constantly, for 1 minute more. Stir in reserved oyster and shiitake mushrooms, then set skillet aside.

7. Stage

Meanwhile, bring a large pot of generously salted water to a boil. Add noodles and cook according to package instructions. Reserve 3 cups of the cooking water, then drain noodles well.

8. Stage

Return skillet to medium heat and stir 1 1/2 cups of the reserved water into the mushroom mixture. Add noodles and salt and pepper to taste and toss until well coated. (Noodles should be moist, with just a little bit of liquid at the bottom of the skillet. Add more reserved water, as necessary.)

9. Stage

Remove skillet from heat and discard chiles and lemon zest. Add mint, toss well, and serve.