Creamy Black Garlic Mushroom Udon

Creamy Black Garlic Mushroom Udon. Bouncy udon noodles smothered in a savoury black garlic mushroom cream sauce that will make you keep coming back for more. Made in only 30 minutes and great for dinner or lunch. This dish comes together easily and can be made dairy-free as well.

The black garlic taste comes from a delicious seasoning blend that you can purchase at most grocery stores. I’ve shared the brand I use below for my mushroom udon recipe. The black garlic powder compliments the mushrooms so well and really gives this dish a deep flavour that you wouldn’t normally get with just a mushroom cream sauce. Once you try it, you’ll be tossing that seasoning on everything!

Easy to make!

My Creamy Mushroom Udon with black garlic is very easy to make at home. You’re simply preparing your mushrooms, onions and garlic. Then in a large pot filled with enough water, bring it to a boil and blanch your udon just until loosened. Strain and set aside.

In a pan set over medium heat, melt ½ tablespoon of the butter. Once melted add onions and fry until they are softened. Then add garlic. Next add all your mushrooms and soy sauce. Cook until mushrooms turn brown and have released their juices.

Then add remaining butter, chicken stock, milk (or dairy-free milk), black garlic blend, and salt. Bring this to a boil and allow this to simmer over medium heat until it’s reduced, about 7 minutes. Once it’s reduced, stir in your cornstarch with water mixture. Add your udon noodles. Mix together and let this cook for a few more minutes until the sauce has thickened. Sprinkle in green onions and mix. Enjoy hot!

Frozen Udon

Anytime I make udon noodle dishes like this mushroom udon noodle, I always opt for the frozen kind that you can buy in the frozen section at most Asian grocers. They offer a much bouncier texture than the shelf stable kind.

Tips for Creamy Mushroom Udon

Below are tips on making my creamy mushroom black garlic udon noodles:

• Source fresh mushrooms that are vibrant and not bruised.
• Slice your cremini mushrooms into thin pieces
• Cut your king oyster mushrooms lengthwise into short but thick matchstick pieces so they incorporate with the noodles
• Opt for frozen udon for a bouncy noodle texture
• Only blanch your udon noodles until loosened. Do not boil them. Once loosened, strain immediately.
• Prepare all your ingredients in advance so you’re not scrambling as you cook the dish
• When frying the mushrooms with onions, patience is important. Allow the onions to become softened and transparent – this process allows for the onions to become more flavourful. The same goes for the mushrooms, allow them to become brown and for the juices to release.
• Simmering the sauce until it’s reduced is the key! If you don’t simmer it down, it will remain runny
• Cornstarch and water helps to thicken the sauce especially if you’re using dairy-free milk for this mushroom udon

FAQ

Below are frequently asked questions about this creamy mushroom black garlic udon recipe:

Can I use another noodle?

I wouldn’t recommend another noodle unless it’s a starchy one like Italian pasta (spaghetti, fettucine, linguine). Unfortunately, we need the starch from the udon to help make this sauce thick.

How do I make this dairy-free?

Use unflavored dairy-free milk and dairy-free butter. I’m using oat milk and earth balance butter.

Can I use any mushrooms?

Sure but I would avoid using shiitake as it has a strong sweeter flavour profile that may distort the taste of this dish. White button mushrooms, wild mushrooms, oyster mushrooms, or enoki work well.

Where can I find Black Garlic Seasoning Powder?

Any western grocer will carry this item in their spice aisle. The brand I’m using is by McCormicks. If you cannot find this ingredient at all, feel free to omit.

Other recipes you may like!

If you enjoyed my creamy mushroom udon noodles with black garlic, please check out my other recipes:

SOY EGG UDON STIR FRY
BLACK PEPPER BEEF UDON
GARLIC BUTTER SHRIMP UDON
CURRY UDON NOODLE STIR FRY
GARLIC SHRIMP TOFU UDON NOODLES
CHAR SIU UDON NOODLE SOUP
SESAME SAUSAGE UDON STIR-FRY
FISH CAKE UDON STIR FRY
MUSHROOM UDON STIR FRY

For this recipe

You will need the following ingredients for my creamy udon noodle recipe:

• 1 cup King mushrooms, sliced lengthwise into thick matchsticks
• 500 grams frozen udon
• 2 cups Cremini mushrooms, sliced thinly
• ½ cup Onion, thinly sliced
• 2 teaspoon Garlic, minced
• ½ tablespoon Soy sauce
• ½ tablespoon Butter unsalted (or dairy-free butter)
• 1 stalk green onions, finely chopped

Cream sauce:

• 2 tablespoon Butter, unsalted (or dairy-free butter)
• ½ cup Chicken stock, unsalted
• 1 cup Whole milk (or dairy free milk)
• 1 teaspoon Black garlic seasoning powder
• ½ teaspoon Salt
• 1 teaspoon Cornstarch
• 1 teaspoon Water

How to make Creamy Black Garlic Mushroom Udon

1. In a pot filled with hot water, bring it to a boil and add your frozen udon. Blanch and loosen the noodles. Once noodles are loosened, strain immediately and set aside.
2. In a small bowl, mix cornstarch and water and set aside.
3. In a pan over medium heat, melt ½ tablespoon of the butter.
4. Once melted add onions and fry until they are softened. Then add garlic.
5. Add all mushrooms and soy sauce. Cook until mushrooms turn brown and have released their juices.
6. Add remaining butter, chicken stock, milk, black garlic seasoning powder, and salt. Bring this to a boil and allow this to simmer over medium heat until it’s reduced halfway, about 7-10 minutes.
7. Once sauce has reduced, stir in your cornstarch water mixture.
8. Mix in udon noodles and let this cook for a few more minutes until the sauce has thickened. Once thick, add green onions and enjoy!

Give it a try!

Well, I hope you give my Creamy Black Garlic Mushroom Udon a try! It always excites me when you guys make my recipes and I hope this is one you try.

Thanks for visiting my blog! If you enjoyed my creamy udon noodles please share it with your family and friends or on social media!

Take a picture if you've made my creamy udon recipe and tag me on Instagram @ChristieAtHome in your feed or stories so I can share your creation in my stories with credits to you!

Made this recipe and loved it?

If you could leave a star rating for my mushroom cream udon, I would greatly appreciate it 🙂 Thanks so much!

Take care,
Christie

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Creamy Black Garlic Mushroom Udon (30-min. Recipe)

christieathome

Creamy Black Garlic Mushroom Udon. Bouncy udon noodles smothered in a savoury black garlic mushroom cream sauce that will make you keep coming back for more. Made in only 30 minutes and great for dinner or lunch. This dish comes together easily and can be made dairy-free as well.

5 from 5 votes

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Cook ModePrevent your screen from going dark

Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Course dinner, lunch

Cuisine asian fusion, Japanese

Servings 2

Calories per serving 1054 kcal

Ingredients

  

1x2x3x

• 1 cup King mushrooms sliced lengthwise into thick matchsticks
• 500 grams udon noodle frozen kind recommended
• 2 cups Cremini mushrooms sliced thinly
• 2 teaspoon Garlic minced
• ½ cup yellow onion sliced thinly
• ½ tablespoon regular soy sauce
• ½ tablespoon Butter unsalted (for dairy free version use: dairy-free butter)
• 1 stalk green onion finely chopped

Cream sauce:

• 2 tablespoon Butter unsalted (for dairy free version use: dairy-free butter)
• ½ cup Chicken stock unsalted
• 1 cup Whole milk (for dairy free version use: dairy-free milk like oat milk unflavoured)
• 1 teaspoon Black garlic seasoning powder
• ½ teaspoon Salt
• 1 teaspoon Cornstarch
• 1 teaspoon Water

Instructions

 

• In a pot filled with hot water, bring it to a boil and add your frozen udon. Blanch and loosen the noodles. Once noodles are loosened, strain immediately and set aside.
• In a small bowl, mix cornstarch and water and set aside.
• In a pan over medium heat, melt ½ tablespoon of the butter.
• Once melted add onions and fry until they are softened. Then add garlic.
• Add all mushrooms and soy sauce. Cook until mushrooms turn brown and have released their juices.
• Add remaining butter, chicken stock, milk, black garlic seasoning powder, and salt. Bring this to a boil and allow this to simmer over medium heat until it’s reduced halfway, about 7-10 minutes.
• Once sauce has reduced, stir in your cornstarch water mixture.
• Mix in udon noodles and let this cook for a few more minutes until the sauce has thickened. Once thick, add green onions and enjoy!

Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!

Suggested Equipment & Products

Large Non-Stick Pan

Measuring Set

glass measuring cup

Tongs

Steel Colander

Nutrition

Calories: 1054kcal | Carbohydrates: 194g | Protein: 50g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 16mg | Sodium: 4020mg | Potassium: 1165mg | Fiber: 18g | Sugar: 35g | Vitamin A: 348IU | Vitamin C: 5mg | Calcium: 198mg | Iron: 2mg