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Recipe & Guide - Enoki Mushrooms
These delicious beauties add a golden touch to meals. In the Orient, these are treasured and much prized for their delicate beauty and un-mushroomlike flavour, which is compared by some to that of grapes, while others liken the taste to that of radishes. Japanese cooks prize the enoki for its pristine appearance and crunchy texture, and usually use it to garnish soups and other dishes.
It is not used as a main component of dishes, but rather as an eye catching accent. Cultivated in long, thin glass tubes that encourage an elongated stem and tiny cap, this process also results in their pure, uniform colour. Selection and Storage
Available year-round, enoki mushrooms are usually sold in bags, with their heavy base still attached.
Look for clean, creamy white to gold-coloured mushrooms with caps intact, with no dark or slimy spots or bruises. Browning indicates that the oxida¬tion process has commenced — pass those by.
The texture must be crunchy; never buy limp or spongy enokis. Refrigerate unwashed in the original container and use as soon as possible for best flavour and texture. Preparation and Eating Tips
Carefully remove mushrooms from the spongy base mass and trim one or two inches from the stems.
Rinse gently and thoroughly, then let drain on paper towels. Delicious raw or cooked, enokis can be used in soups, salads and even sandwiches.
Add them at the last minute to add crunch to stir-fries and veg¬etable medleys, and use them in place of sprouts in a variety of dishes for texture and interest. STRAWBERRY SOUP WITH ENOKIS 4 cups of low-sodium beef bouillon
1 small carrot, thinly sliced
1 inner stalk of celery with leaves, chopped
1/2 small bay leaf
1 teaspoon dried mint
1 tablespoon sugar
2 cups red wine
1 quart very ripe strawberries, washed and
hulled
16 enoki mushrooms, trimmed from base and washed 1. In a large saucepan, combine bouillon, carrot, celery, bay leaf, mint, sugar and wine. Bring to a boil, then reduce to a simmer, partially covered, for 20 minutes.
Cool and strain the stock, discarding the vegetables.
2. In a food processor, combine strawberries and one cup of stock. Puree.
3. Mix the puree with the remaining stock and chill for two hours or more. Ladle soup into four serving bow Is. then float four mushrooms in the shape of a fan in each bowl. Serves 4. Nutrient Analysis per Serving:
Calories-176
Carbohydrates-21g
Dietary Fibre-4g
Protein-4g
Cholesterol-0 mg
Sodium-50mg
Fat-1 g
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Recipe & Guide - Enoki Mushrooms
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