Creamy Mushroom Udon (2024)

Creamy mushroom udon features chewy udon noodles tossed with tender cremini mushrooms in a luscious creamy sauce with onions and garlic!

It's a Japanese-inspired noodle dish with umami flavors thanks to the mushrooms and oyster sauce! This main dish easily comes together in one pan making it great for a quick dinner or lunch!

Ingredients & Substitutes

Please scroll down to below recipe card for exact measurements.

• Frozen or fresh udon noodles:or substitute with shelf-stable udon as a last resort but I recommend frozen or fresh for best texture!
• Cremini mushrooms: or substitute with white button mushrooms, king oyster mushrooms, oyster mushrooms or seafood mushrooms.
• Heavy cream (35%): or substitute with evaporated milk or 18% table cream but it'll take a longer time to simmer and reduce.
• Onions
• Green onion: for garnishing
• Fresh garlic: for that garlicky taste!
• Unsalted butter: this adds a nice aroma to the sauce.
• Oyster sauce: or substitute with vegetarian oyster sauceif you're not a fan of oysters.
• Garlic powder
• Black pepper
• Black sesame seeds: for garnishing or substitute with white sesame seeds
• Water: to help cook the mushrooms faster.

Note: Your Asian grocery store will carry most of the Asian specific ingredients.

Expert Tips

• Get frozen or fresh udon for a bouncier noodle texture! Avoid the shelf-stable kind as they break apart easily and aren't as chewy.
• Source fresh mushrooms that are vibrant and not bruised.
• Don’t over soak the udon noodles or they’ll become soggy. Just soak until loosened, about 30 seconds.
• Thinly slice the mushrooms so they cook faster!
• Cook the onions until tender. You don't want crunchy onions in this dish unless you prefer that.
• Be patient in cooking the mushrooms and cook until the juices release and evaporate so the sauce doesn't become too runny.
• Let the sauce simmer and reduce so it can thicken.
• Toss in the noodles after the sauce thickens and don't over cook them.

Soak frozen udon noodles in hot boiling water for 30 seconds or until loosened and strain immediately in a colander. Set aside.If you're using fresh udon, you can skip this step.

Heat a large pan on medium heat and melt butter. Sauté garlic and onions until softened, about 1-2 minutes

Toss in sliced mushrooms. Then add ¼ cup water. Cook until mushrooms have softened, about 4-5 minutes, and most of the liquids in the pan have evaporated.

Mix in oyster sauce, garlic powder, black pepper and heavy cream. Increase to medium high heat and simmer for 3 minutes.

Once sauce has thickened a bit. Toss in strained udon noodles and cook for 2 minutes.

Garnish with green onions and black sesame seeds. Serve hot and enjoy.

FAQ

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Easy 15-min. Creamy Mushroom Udon

Christie Lai

Thick udon noodles tossed in a creamy mushroom sauce with tender mushrooms! These quick and easy creamy mushroom udon noodles are ready in 15 minutes. A delicious meal for busy weeknights and made with simple ingredients!

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!

Nutrition

Calories: 1338kcal | Carbohydrates: 183g | Protein: 45g | Fat: 52g | Saturated Fat: 28g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 139mg | Sodium: 3551mg | Potassium: 580mg | Fiber: 15g | Sugar: 30g | Vitamin A: 1874IU | Vitamin C: 5mg | Calcium: 151mg | Iron: 1mg