Soba Noodles with Roasted Matsutake Mushrooms
It’s already November, well into the fall season. Depending on where you live, fresh produce from your home garden may be done until next spring. Thankfully, there are a few hardy radishes and the last scallions to be harvested from our garden which add some crisp texture, fresh flavors and tangy “bite” to this preparation. With the addition of a few foraged wild mushrooms, it’s enough to make a wonderfully earthy dish, featuring hearty Japanese soba noodles. Soba noodles are made with buckwheat, a …