If you are into mushrooms and are looking to try something a bit different, why not try the delicious Enoki variety?
They are used extensively in eastern and fusion cooking and you’ll find that their flavour is really different to other types of mushroom that you may be more familiar with.
Here are a couple of recipes with an Eastern flavour, which are simplicity itself.
Enoki mushroom soup
For 4 people you’ll need:
- Chicken stock;
- 60ml (2tbsp) dry white wine;
- 30 ml (1 tbsp) sake or dry sherry;
- 250 ml (8 tbsp) milk;
- 15g (½oz) butter;
- 15grams (½oz) flour;
- 1 finely chopped onion;
- ½tsp salt;
- ½ tsp paprika;
- pinch thyme;
- bay leaf;
- Enoki mushrooms
Melt the butter in a saucepan and gently cook the onion until soft. Stir in the herbs and seasoning then add the white wine and most of the chicken stock. Pop the lid on the pan and simmer for 15 minutes.
Make a paste with the remaining chicken stock and the flour. Take the saucepan off the heat and take out the bay leaf. Then add the flour mixture, stirring well to avoid lumps. Return to the heat and cook until the mixture thickens slightly.
Now stir in the mushrooms and cook gently for around one minute.
Add the milk, sake and then heat gently but take care not to boil the soup again.
You’ll have a healthy and nutritious soup in just a few minutes – though of course your cooking time will depend upon whether or not you prefer to make your own chicken stock or are happy with pre-prepared varieties. Either work well with this particular recipe.
You could also add in some pre-cooked chicken meat once the onions are cooked to make this a more substantial dish.
For a fast and easy supper or lunch dish for 2 people you could also have a go at:
Prawns with potatoes and Enoki mushrooms
Chop up two garlic cloves (or more depending on personal preference) and sauté in a couple of tablespoons of olive oil or butter. Then add a sprinkle of thyme.
Chop around 4-5 medium sized pre-cooked potatoes into bite sized chunks and add to the pan. This is an ideal way to use up left over potatoes or you could make more than you need one day and store overnight in the fridge.
Stir these carefully until they have started to brown and are well coated in the garlic and herb flavoured oil.
Stir in around 8oz (250 grams) of prawns (you could use either frozen or fresh but defrost first if using frozen). You can then add 6oz (180 grams) of enoki mushrooms and a splash of dry white wine.
The prawns should only take a couple of minutes to cook through.
Serve immediately and enjoy.
This versatile mushroom variety can add depth of flavour to a variety of dishes so why not experiment a bit and give them a try?
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