Creamy Mushroom Udon Recipe that I make on repeat whenever I want a silky, umami-packed bowl of noodles fast. I keep chewy udon in my freezer, and I always find a way to sneak in three kinds of mushrooms. You get a glossy sauce that clings to every strand and tastes like a cozy night in. If you love an easy weeknight dinner that still feels restaurant-worthy, you just found your new favorite.
Easy Creamy Mushroom Udon Recipe
I love this recipe because I can pull it off in 20 minutes with pantry basics and a pack of frozen udon. The mushrooms bring deep umami while the cream softens every edge. Soy sauce, miso, and a splash of mirin add that sweet-savory balance I crave. The result tastes rich but still feels weeknight-friendly.
I also love how forgiving this dish stays. You can mix and match mushrooms, and the sauce still lands beautifully. I sometimes throw in spinach or peas when I need a veggie bump. I keep it flexible so you can cook from what you have.
The texture makes this recipe shine. Udon noodles stay bouncy and plush even under a creamy sauce. The mushrooms turn golden and meaty, which gives every bite a satisfying chew. You will taste cozy comfort without any heaviness.
Substitutions & Variations
- Dairy-free version: Use full-fat coconut milk or a barista oat cream. Add a squeeze of lemon to brighten the richness.
- Extra protein: Toss in seared tofu, shredded rotisserie chicken, or thinly sliced steak. I sear the protein first, then fold it in at the end.
- Mushroom mix: Use shiitake, cremini, oyster, or enoki. I often mix two types for flavor and texture.
- Miso swap: Use white miso for mild sweetness or red miso for deeper funk. Start small, then add to taste.
- Spice lovers: Finish with chili crisp, togarashi, or a drizzle of sesame-chili oil. I also love a pinch of cracked black pepper.
- Broth base: Use vegetable broth for a lighter sauce or dashi for a savory boost.
Ingredients You’ll Need
- 2 packs (about 14–16 oz total) udon noodles, fresh or frozen
- 12 oz mixed mushrooms (shiitake, cremini, oyster), sliced
- 2 tablespoons unsalted butter
- 1 tablespoon neutral oil (or sesame oil for nuttiness)
- 3 garlic cloves, minced
- 1 teaspoon grated fresh ginger
- 3 scallions, sliced (whites and greens separated)
- 1 tablespoon soy sauce (use tamari for gluten-free)
- 1 tablespoon mirin (or 1 teaspoon sugar + 2 teaspoons water)
- 1 teaspoon miso paste
- 1/2 cup low-sodium broth (vegetable or dashi)
- 3/4 cup heavy cream (or coconut cream for dairy-free)
- 1 teaspoon rice vinegar or lemon juice, to finish
- Freshly ground black pepper, to taste
- Optional finishes: chili crisp, toasted sesame seeds, nori strips, grated parmesan, or a drizzle of sesame oil
How to Make Creamy Mushroom Udon
- Prep the noodles: If using frozen udon, run them under hot water to loosen. If using shelf-stable, boil according to package until bouncy. Drain well and set aside.
- Brown the mushrooms: Heat a large skillet over medium-high. Add oil and half the butter. Add mushrooms in a single layer and let them sear without stirring for 2–3 minutes. Stir and cook until golden and reduced.
- Build the aromatics: Add scallion whites, garlic, and ginger. Stir for 30 seconds until fragrant. Lower the heat to medium.
- Make the sauce: Stir in soy sauce, mirin, and miso. Add broth and scrape up any browned bits. Pour in cream and simmer gently for 2–3 minutes until slightly thick.
- Finish the noodles: Add the udon and toss until the sauce clings to every strand. Stir in remaining butter for extra gloss. Add a splash of rice vinegar or lemon to brighten.
- Season and serve: Grind in black pepper and taste for salt. Adjust with more soy for savory depth or cream for balance. Top with scallion greens and your favorite finishes.
Expert Tips
- Use two fats. I use oil for high-heat searing and finish with butter for flavor and shine.
- Salt the mushrooms late. Mushrooms release water; let them brown first, then season.
- Keep the sauce loose. The noodles drink sauce fast, so leave it a bit saucy in the pan.
- Save pasta water. If you boil udon, reserve a splash to loosen the sauce as needed.
- Garnish with texture. I love sesame seeds and chili crisp for crunch and heat.
Mistakes to Avoid
- Don’t overcrowd the pan, or the mushrooms will steam instead of brown. Work in batches and let them get golden.
- Don’t skip the salt check at the end. Soy and miso vary in saltiness, so taste and adjust with cream or broth.
- Don’t boil the cream hard. Simmer gently so the sauce stays silky and doesn’t break.
- Don’t overcook the udon. Rinse briefly under hot water (if frozen) or boil just until bouncy, then add to the sauce.
Serving
I serve this creamy mushroom udon with quick pickled cucumbers for a crisp contrast. I also like steamed broccoli or blistered green beans on the side. If I want extra protein, I add soy-glazed tofu cubes or a jammy soft-boiled egg. I finish with nori strips and chili oil for a ramen-meets-alfredo vibe.
Make-Ahead and Storage Tips
My creamy mushroom udon reheats beautifully when I keep the sauce a touch looser on the first night.
Make-Ahead: Cook the mushrooms and sauce up to 3 days ahead, and store separately from the noodles. Reheat the sauce, loosen with a splash of broth or water, then toss with freshly heated udon.
To Refrigerate: Store leftover noodles and sauce in an airtight container for up to 3 days. Add a splash of broth, water, or cream before reheating.
Freezing: Freeze the sauce alone for up to 3 months; thaw in the fridge overnight. I don’t freeze the noodles since they can turn mushy.
To Reheat: Warm gently in a skillet over medium with a splash of liquid, or microwave in 30-second bursts, tossing between intervals until hot and silky.
Ingredients
Instructions
- Cook the udon noodles according to package instructions, drain and set aside.
- In a large skillet, melt butter over medium heat and sauté garlic until fragrant.
- Add sliced mushrooms and cook until tender.
- Pour in vegetable broth and soy sauce, then simmer for 5 minutes.
- Stir in the heavy cream and cook until the sauce thickens slightly.
- Add the cooked udon noodles to the skillet and toss to combine with the creamy mushroom sauce.
- Season with salt and pepper to taste.
- Garnish with chopped parsley if desired and serve warm.