Bacon Wrapped Enoki Mushrooms

I love mushrooms and wanted to try Enoki mushrooms. I had no idea what to make with them until I found this recipe. I have adapted this recipe from Hungry Chef, you may need to adjust cooking times as they weren’t done in the author’s timeline. I have noted my changes at the end of the recipe.

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1 package enoki mushrooms
medium-sized high-sided baking pan / cookie sheet
freshly cracked sea salt
freshly cracked black pepper
freshly grated ginger (optional)

Preheat oven to 425 degrees.

Take mushrooms out of package and cut off the last 1/4 – 1/2 inch at the base where vermiculite may still be present.

Break package of mushrooms into 4-5 bundles of mushrooms.

Wrap each mushroom bundle with a piece of bacon. Insert a toothpick to hold together bundle. (see note #1)

Lay out on a medium-sized high sided baking dish or pan.

Cracked pepper and a touch of salt over the bundles.

Drain off bacon dripping as it accumulates.

Roast in oven for 15-18 minutes, or until the bacon is brown and crisp. (see Note #2)

Drain bundles on paper towels (if necessary) and serve.

Source:  Adapted from a recipe on Hungry Chef

Note:  I found these bundles too chewy to pick up and bite, but could be easily cut with a sharp knife.

1. If you wanted to make this an easier to serve appetizer I would suggest making 8-10 groups of mushrooms cutting mushrooms in half and using some of each end and then wrapping with half a piece of bacon.

2. I also found the bacon didn’t seem to cook in the 15-18 minutes so I ended up putting the pan under the broiler for 10 minutes on each side of the bundles.

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Easy Eggrolls

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vegetable oil (enough to fry eggrolls in a frying pan, approximately 1-2 inches)
1 chicken breast, cooked and sliced
4 or 5 small stalks of bok choy, sliced lengthwise
1 medium onion, sliced in thin strips
1 package mushrooms (about 2 cups when sliced)
soya sauce
lightly salt
1 tablespoon cornstarch
1 tablespoon of cold water (or more if necessary)

Stir-fry the vegetables in vegetable oil until cooked but still a little crunchy. Add the pre-cooked chicken and mix in.  Add the bean sprouts at the end for one minute.

Sprinkle with soya sauce and lightly salt.

Mix the cornstarch with water until a loose paste.

Place a tablespoon of the vegetable mixture in the centre of the eggroll wrap.  Fold in two opposite corners to meet in the middle.  Brush the cornstarch/water mixture around the edges of the eggroll wrapper.  Then roll up from one unfolded side making sure to completely seal the eggroll.

Heat the vegetable oil until medium-high in a large frying pan.  Gently place the eggrolls in the oil and cook until golden brown on both sides.

Remove and drain on paper towels.

Serve with plum sauce.