WSVN — Mushroom fans… listen up! We have a fabulous dish to share from a hot new Brickell restaurant. Asian flavors are on the menu as we grab a Bite with Belkys.

The Chef: Tim Nickey
The Restaurant: Komodo in Downtown Miami
The Dish: Wild Mushroom Noodle

For Sake Cream
2 tbs. canola oil
2 1/2 cups white button mushrooms
2 cloves chopped garlic
1/2 cup sliced shallots
1 1/4 cup sake and Madeira
1 tbs. kosher salt
1 tbs. Togarashi spice
1 cup heavy cream
Mushroom Noodle Dish
2 tbs. canola oil
1 tbs. think sliced garlic
1 tsp. chopped ginger
1/4 cup each oyster, shiitake and shimiji mushrooms
1/2 cup sake cream sauce
1 tbs. togarashi spice
1 tsp. kosher salt
1 cup lo mein noodles
1 tbs. chopped scallions
1 tsp. chopped parsley
1 tsp. chopped thyme
dash truffle oil
1 tsp. black winter truffle, chopped
1 tbs. enoki mushrooms
1 tbs. crispy mushroom chips

Method of Preparation:
– Make the sake cream sauce first. Add canola oil to a hot pot with shallots and garlic. Sauté. Next– add white button mushrooms and let them cook down for a minute or so.

– Deglaze with sake and Madeira and season with kosher salt and togarashi spice, which you can get at Asian markets. Reduce by half and add heavy cream. When the cream cooks down a bit, puree the sauce and set aside.

– Now start the rest of the dish. Add oil to a hot pan with thick sliced garlic, chopped ginger, and shimeji, shiitake and oyster mushrooms. Chef Tim says if you can’t find these types of mushrooms, you can substitute with something similar.

– Add the sake cream sauce, more togarashi spice and kosher salt.

– Next, put lo mein noodles in almost boiling water. When they’re ready, add them to the pan with scallions, fresh thyme and parsley. Mix well and  it’s ready to plate!

To Plate:
Chef Tim finishes the dish with white truffle oil, enoki mushrooms, some crispy mushroom chips, black winter truffle and more fresh thyme and parsley.

Serving Suggestion: Dragon Punch Cocktail with Lychee.

Serves:  2

Komodo Miami
801 Brickell Ave.
Miami, FL 33131

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