Hokkien Noodles with Mushrooms


15 g Dried Porcini Mushrooms, soaked
180 g Fresh Button Mushrooms, sliced
50 g Pancetta or Bacon, sliced and fried crispy
2 tbsp ( 30ml ) butter
1 small Onion , finely chopped 1 tbsp ( 15ml ) Fresh Sage , finely chopped
2 tbsp ( 15ml ) Fresh Italian Parsley , finely chopped
Salt and Freshly Grounded Black Pepper
1/3 cup ( 85 ml ) Freshly grated Parmesan Cheese
1/2 cup Fresh Cream
1/4 cup Cooking Wine, White. 440 g Taings Shelf Fresh Thin Hokkien Noodles*

To be done before starting to cook
Soak Porcini mushrooms in ¼ cup ( 185 ml ) warm water for 45 minutes. Drain off liquid and filter through muslin or a paper coffee filter to remove grit. Finely slice the rehydrated mushrooms.


  1.  Melt half the butter in a frying pan and gently sauté onion until soft
    and translucent. Add the rehydrated porcini mushrooms, the filtered mushroom liquid and the wine, simmer until half
    the liquid evaporates. Add remaining butter, sliced button mushrooms , herbs and lastly the cream. Season well and gently simmer, covered, for15 to 20 minutes.
  2.  Wash noodles under hot water, drain and toss with the sauce and Parmesan. Sprinkle some of the finely chopped parsley and the crispy bacon. Enjoy

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