When we were in LA, one of my favorite dishes at Shojin Downtown was a vegan sushi roll whose ingredients included carrot, burdock, avocado and enoki mushroom. When we returned to San Francisco, I couldn’t stop thinking about enoki (榎茸, エノキタケ) – they have a somewhat strange, crunchy yet soft texture that happen to also have lots of great antioxidants. I’d seen them at the Japanese supermarket, but I didn’t really know how to cook them. Looking at recipes online, I found this quick appetizer, which is a favorite at izakaya (a Japanese post-work bar that serves food that goes well with booze). They are a far cry from the vegan rolls that inspired my interest, but they are delicious. I mean, BACON. Hello.
Bacon-Wrapped Enoki Mushroom Appetizer
6 slices of bacon, halved crosswise
1 x 4-ounce packages enoki mushrooms, trimmed and split into 12 bundles
3 scallions, halved lengthwise and cut into 3-inch lengths
Freshly ground pepper
Preheat the oven to 425°. Line a large rimmed baking sheet with parchment paper and arrange the bacon on it 3 inches apart. Set the mushrooms on the bacon slices. Top with the scallions and season with pepper. Roll up into tight cylinders and secure with toothpicks.
Roast the enoki bundles for 18 minutes, or until the bacon is browned and crisp. Drain the bundles on paper towels, remove the toothpicks and serve.