What Willy | Non-Stressipes | Oh Mami Miso Mushroom Udon

First things first it is important to say you can make this with whatever types of mushroom you like but I like the dried shiitake ones for a bit of extra texture. If you're using them you'll have to cover them in boiling water for 15-20 minutes beforehand to get them soft enough to use. Otherwise they will just be dry and clapped. If you're using the dry ones do this now.In a bowl mix together your soy sauce, honey, miso paste and Bovril if you're using it. If you're veggie or vegan Marmite would work also but the Bovril makes the mushrooms a little meatier if that's what you're into. Stir this all together and set aside.Slice your chestnut shrooms up and fry them in a pan with a very small amount of oil until they begin to caramelise. You want to cook out as much moisture as you can to get the best flavour and texture without them being slippery and minging. Add a pinch of salt and then drain and slice your shiitake shrooms roughly, saving a splash of the mushroom water to add to your sauce mixture, and get them into the pan for about 5 minutes. Season with black pepper and MSG. At this point you can get a pan of water boiling and add your udon noodles also.When your shrooms and noodles are cooked take your mushrooms off the heat and add your drained udon noodles to the pan. Add your miso/soy mixture and mix everything together. Finely slice the spring onions and add most of it with some coriander and mix that all through the noodles. Give everything a good toss to make sure it is all coatedServe up and top with crispy chilli oil, the rest of your spring onion and some sesame seeds. Bong app the queef.