After last night's street food feast, I decided to stay home and cook this evening. I've been craving Tiffy Cook's Creamy Mushroom Udon, so I bought some frozen udon and four types of mushrooms (king oyster, baby king oyster, white beech, and enoki) at T&T, but there were so many mushrooms that I only used half of them and still ended up with four servings so I guess I'll be eating this for the next few days. No regrets, though — this is still one of the easiest and most delicious "pasta" dishes I've ever made.
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