Heron and I love all things with mushrooms and noodles, so this recipe from the NY Times seemed to be a winner. Turned out fair, though we did find spinach AND seaweed to be a bit overkill.
MODIFICATIONS: Removed all seaweed before serving (not our fave). Added a drizzle of sesame oil to the spinach after cooking, as well as red pepper and bonito flakes to the sauce. No sake in the house, so omitted that as well.
MAKE AGAIN? Eh... Heron wants to perfect it, I'm perfectly happy to head to a local Japanese restaurant. Click below for the recipe.