Ginger Peanut Noodles with Crispy Mushrooms

Sarah Kate Benjamin is the herbalist, holistic chef, and cookbook author behind The Kosmic Kitchen. After being diagnosed with chronic fatigue syndrome in her early twenties, she relied on nourishing foods and restorative herbs to heal. Since then, she's been teaching kitchen herbalism and herbal cooking for the past 10 years. Through building relationships with medicinal plants and everyday foods, her approach to herbal cooking is centered in inviting people to see their kitchens as a sanctuary for healing and connecting deeper with themselves. Step into the kosmic kitchen with us with this quick and easy dish for lunch or dinner with ingredients you likely already have in your pantry. Make a double batch of the Ginger Peanut Sauce to keep in the fridge to drizzle on roasted vegetables, grain bowls, or a cabbage salad.


- 1/2 package of long pasta or noodles (I used fettuccini)
- 1 tablespoon butter or ghee
- 3 cups fresh maitake mushrooms
- 1/d cup chopped basil
- 1 big handful pea shoots, arugula, or other tender greens
- quick pickled onions and sesame seeds for topping


Ginger Peanut Sauce

- 1/2 cup peanut butter
- 1 tablespoon tamari or soy sauce
- 1 teaspoon ground turmeric
- juice of 1 lime
- splash of rice vinegar
- 2 teaspoons honey
- 1 tablespoon Monfefo Ginger Shot
- 1 clove garlic, grated


Cook pasta or noodles according to package directions. Meanwhile, in a skillet, add the butter or ghee and melt on medium heat. Tear the mistake into strips and add to the skillet cooking until the edges are crispy (about 5 minutes). Season with salt and set aside while you assemble the sauce. In a small jar add the peanut butter, tamari, turmeric, lime juice, rice vinegar, honey, ginger shot, garlic, and a spoonful of the hot pasta water. Close with a lid and shake to combine. Taste and adjust for more acid, salt, or sweetness. Strain the pasta adding it back to the pot with a few spoonfuls of the ginger peanut sauce. Toss with tongs to coat then mix in the basil and pea shoots or tender greens. To serve, divide among plates and top with the crispy mushrooms, quick pickled onions, and sesame seeds. Connect to the nourishing ingredients, process, and creation and enjoy ~

Sarah lives in Sebastopol, California where she teaches online herbal cooking classes, one-on-one consultations, and a weekly herbal recipe subscription. You can learn more about her work and get in touch with her at The Kosmic Kitchen or @thekosmickitchen.


Imagery by Anna Schneider