Aug 30, 2016

Enoki Mushrooms

Enoki Mushrooms
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These elegant, long, thin mushrooms with tiny caps are commonly found in Asian dishes, particularly Japanese dishes here in Hawaii. They are traditionally used in soups and stir-frys, but are sometimes used in salads.

Enoki Mushroom Salad with Thai Salad Dressing
Enoki mushrooms have a crisp texture with a mild, almost fruity flavor. They are so beautiful I had to buy a package of them today from Misaki's Market here on Moloka'i for $2.39. They only weighed 3.5 ounces, enough for 2 servings.

3.5 ounce package of Enoki Mushrooms from Misaki's Market here on Moloka'i
1 small carrot
1 small Japanese cucumber
one head of hearts of romaine or watercress
black sesame seeds for garnish
Thai Salad Dressing (see recipe below)

Remove and discard the ends of the Enoki mushrooms, give them a quick rinse and gently dry them off. Next, shred some carrots and Japanese cucumber into long threads, and gently mix everything together in a large bowl with my Thai Salad Dressing. Place the mixture on a bed of hearts of romaine or watercress and sprinkle with black sesame seeds. Makes enough for 2 servings.

Thai Salad Dressing
Juice of 4 limes
2 teaspoon fish sauce
4 cloves of garlic finely minced
1/4 teaspoon grated ginger
1/4 teaspoon sriracha hot chili sauce (or more to taste)

Use a fork to whisk all ingredients together in a small bowl. Spoon over Enoki Mushroom Salad. 
Makes 2 servings.

Enoki Beef Sirloin Roll-ups
Another one of my favorite ways to use Enoki mushrooms is to simply roll them up in thinly sliced beef sirloin from Friendly Market here on Moloka'i. This is similar to my German recipe for "Beef Rouladen with Pan Gravy".

Ingredients for marinade:
8 ounces (1/2 pound) of thinly sliced beef sirloin from Friendly Market here on Moloka'i
1 tablespoon of soy sauce
1 teaspoon of canola oil
1/4 teaspoon black pepper

Ingredients for sauce:
1 tablespoon of oyster sauce
2 tablespoons of rice wine or white wine
2 cloves of garlic, minced
1/2 cup beef broth

Ingredients for the roll-up filling:
1 tablespoon canola oil
1 teaspoon minced garlic
1 teaspoon minced ginger
1 carrot, cut into 3 inch matchsticks
1/2 red bell pepper, cut into 3 inch matchsticks
2 ribs celery, sliced thin on diagonal
1 tablespoon soy sauce
1 teaspoon sesame oil
6 small green onion tops, cut thinly lengthwise, then into 3 inches long
3.5 ounces Enoki mushrooms, cleaned and cut 3 inches long (discard the ends)
2 teaspoons canola oil
2 teaspoons butter
2 teaspoons corn starch mixed with 3 teaspoons of water to use as a sauce thickener
sesame seeds for garnish

You will also need 8 toothpicks

Remove the thinly sliced beef from its package and cut it so you have 8 rectangular pieces. In a small bowl combine the marinade ingredients, then gently mix in the beef and let marinate for about 20 minutes.

Now heat a large skillet over medium-high heat to cook the vegetables. When hot add 1 tablespoon of canola oil. Add minced garlic and ginger, frying for about 20 seconds. Now add carrots, red bell pepper, celery and stir fry for just 1 minute. Add soy sauce, sesame oil and stir, and cook 1 minute more. Pour vegetables into a bowl to cool. Keep the sauce.

To construct the beef roll-ups, lay beef slices out with the short side facing you. Equally divide uncooked green onions, enoki mushrooms and cooked vegetable mixture in the middle of the pieces of meat. Leave some of the vegetable filling hanging out of the meat at either end. Roll the beef up, over the filling and secure with a toothpick.

Again place the large skillet over medium-high heat. Add the vegetable oil and butter, swirling to coat bottom. When hot, add beef rolls, seam side down, not touching and pan fry for 1 minute, turn roll. Add sauce and juices from the vegetables to the pan as well as the cornstarch water mixture. Cover and simmer over medium heat until beef is just cooked through, 1-2 minutes, and sauce thickens. Remove toothpick, sprinkle with sesame seeds on top. Serve with brown rice on the side. Makes 2 servings.

Note: Enoki Mushrooms are best kept refrigerated in a paper bag, not in plastic wrap. Like most mushrooms, they will only last a few days.

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