Watercress with Roasted Enoki Mushrooms and Peas

Name: Watercress with Roasted Enoki Mushrooms and Peas
Yield: serves 2 to 4
Ingredients: Salt and freshly ground black pepper; 2 cups shelled green peas; 1 tablespoon soy sauce; 1 tablespoon mirin; 2 tablespoons sweet white miso; 1/4 cup olive oil; 7 ounces fresh enoki mushrooms, roots trimmed off at the base of the cluster; 3 tablespoons rice vinegar; 1 bunch watercress, coarsely chopped; 2 scallions, green and white parts, julienned and cut into 1-inch lengths

December 14, 2011

Enoki mushrooms are also known as “snowpuffs” or “golden needle” mushrooms because of their long, stretched stems and white caps. They come to us from Japan, where they are served raw or lightly cooked. Enoki are usually sold refrigerated in sealed plastic packets of 3.5 to 7 ounces. Despite their delicate appearance, they have a surprisingly meaty texture, especially when roasted. Mirin, or rice wine, is a sweet Japanese cooking wine that has a low alcohol content. If you can’t find mirin, substitute a tablespoon of honey mixed with a drop of white wine.

Recipe notes

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