irish shiitake noodles {Vegan}


During our trip to Cork last week, our first foodie pitstop was the Mahon Point Farmer’s Market. As soon as I had stuffed my face, I bee-lined for the Ballyhoura Mushroom stall. I fell head over heels in love with their mushrooms during my time at Ballymaloe last year. Making Rose and Golden Oyster Mushroom Speltotto on cold evenings and then Buttery Mushrooms on toast for brunch on Sunday mornings. Tomás hates mushrooms and hasn’t eaten them since he was a kid so they don’t feature too heavily when I cook at home for us. I try to get my fix of my fungi friends whilst he is away. Sorry T!!

When I was at Mahon, I picked up their monstrous King Oyster (Eryngii) mushrooms. The guy at the stall told me that they are super delicious when wrapped in Parma Ham and baked. A brilliant appetiser for the meat lovers in your family! I had been intending on sharing them for breakfast with everyone the next day but unfortunately, my ravenous belly rumblings took over and I cooked them up for dinner that evening. In a marinade of Tamari and crushed garlic, they were so meaty and heavenly. Heavily resembling pan fried scallops but tasting far from it. Rich and so substantial. I loved them.

Ballyhoura Mushrooms had a stall at the Ballymaloe Lit Fest and I had to make sure I picked up a bag of another variety before heading back up to Sligo. I went for the Shiitake mushrooms as I hadn’t used them before and the only Shiitakes I had ever cooked with had been dried and a bit alien looking. These were plump and fluffy looking.

Ballyhoura Shiitake MushroomsSpeaking of Ballymaloe Lit Fest, a topic that Simon Hopkinson brought up during the Food Photography course was capturing ‘brown food’. I struggle with food photography in general so set myself a task of photographing some brown food this week. A little extra colour, natural lighting and the gorgeous gloss from the mushrooms didn’t make it too difficult. Although I still need more practise!

Irish Shiitake Noodles

irish shiitake noodles

Serves 2

marinated mushrooms

6 Large Shiitake Mushrooms – I added in 4 smaller ones as well.

1 tbspn lemon juice

1 tbspn tamari

1 tbspn olive oil

Remove the stalk from the Shiitakes, do not throw them out. Place them in a bag and pop into the freezer to use in future vegetable stock.

Slice the mushrooms in to long strips.

Marinate all together in a bowl for 30 minutes.

Remove from marinating liquid and set aside.


1 small onion

1/2 courgette

2 carrots

Chili flakes

Coriander and Mint for garnish

Slice onion, carrot and courgette into thin strips {Set aside some fresh pieces to garnish with}

Marinate the veggies in the remaining mushroom liquid. Add more of either tamari, oil or lemon juice.

Heat a frying pan and add in a teaspoon of coconut oil.

Pan fry the vegetables and chili flakes for about 5 minutes on a high heat until soft. Remove from pan and set to one side.

Fill the pan with 250ml of coconut milk and deglaze the pan. Add this to the vegetables.

optional – If you want to leave the vegetables raw, marinate them together with the mushrooms and mix through the coconut milk.


200g Rice Noodles

Boiling water

Place noodles into a bowl and cover with boiling water.

Leave for 10 minutes, stirring every so often until soft.

Before plating, add the noodles to the coconut and vegetable mix.

Stir to combine and serve between two plates.

Top with the marinated mushrooms.

Garnish with mint and coriander and the fresh vegetable slices.

Irish Shiitake Noodles Dish

2 Responses to “irish shiitake noodles {Vegan}”

  1. Sarah-Jane says:

    Hellooooo! How are you?

    I am going to make this recipe this weekend for D the mushroom fiend! Sadly the shitake won’t be Irish but the eaters will be!

    Loving all your updates lately, delighted you are living the dream x

  2. Carolanne Rushe says:

    Hey SJ!

    Thanks so much for getting in touch…did you try the recipe? It’s so good at this time of year!

    Hope you enjoyed your trip home

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