Bacon-Wrapped Enoki Mushrooms
Bacon-Wrapped Enoki Mushrooms is a favorite on Japanese tables. The crunchy texture of enoki mushrooms pairs very well with savory bacon, and the aroma of butter and soy sauce stimulates the appetite.
Ingredients
- 7 oz. (200g) enoki mushrooms
- 8 slices thin-cut bacon, sliced in half (If available, Japanese-style bacon with a tender texture is recommended.)
- 0.35 oz. (10g) salted butter
- 1 tsp soy sauce
- pinch of ground black pepper
Instructions
- Trim the bottom part of the enoki mushrooms and separate the stalks into bundles of about 0.9 oz. (25g) each with your hands.
- Place the torn enoki mushroom bundles on slices of bacon and roll them up. Secure the end of each bacon slice with a toothpick to prevent them from falling apart. Repeat this process for all the enoki mushroom bundles.
- Heat butter in a pan. Once the butter has melted, add the bacon-wrapped enoki mushrooms and sauté over medium heat. When they have browned, flip them over and cook on all sides.
- Cover the pan and steam them over low heat for about a minute until the enoki mushrooms are tender.
- Remove the lid, add soy sauce and black pepper to the bacon-wrapped enoki mushrooms. Cook them briefly until the flavors blend.
Notes
- You can store them in the refrigerator for up to 3 days.
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