The corner store recently revamped and expanded its veggie section. Though I have yet to visit, John brought me proof of the change in the shape of a 7 oz. bag of enoki (which, surprisingly, comes bagged with its roots intact). While most of the recipes produced by a quick Google search used them raw in salads or as soup garnishes, I thought I'd give them the standard mushroom treatment first: saute with butter and shallots. They turned out well, crunchy and flavorful, like umami-filled bean sprouts, with a sweet richness from the other ingredients. With a bit of salt and black pepper, they were a very good side dish for the soy-braised mackerel and rice we had for dinner.
- 1 tbsp. butter
- 1 medium shallot, diced (about 3 tbsp.)
- 7.05 oz. enoki, trimmed about 2 in. above the root and separated
Add enoki. Sprinkle lightly with salt and cook, stirring often, till slightly softened but still crunchy (about 5 minutes on my stove). Season to taste and serve hot or warm.
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