エノキ ベ-コン (Obimaki enoki)

Fredenham, George, Gerald Waldeck, and Richard Osmond. 'The Foragers'. The-foragers.com. N.p., 2015. Web. 2 April. 2015.

Feature Ingredient: Enokitake mushrooms

Enokitake is the Japanese name for the Flammulina velutipes mushrooms, also known as lily mushrooms or velvet stems. These mushrooms are common in East Asian cuisine, such as Korean, Japanese and Chinese, which may be attributed to the fact that they grow on the stumps of Chinese Hackberry tree, as well as various other types of trees such as mulberry and persimmon trees. Enokitake have several health benefits; they contain antioxidants, no cholesterol and are high in fibre. In Japan, enokitake are highly valued for its health benefits, it is believed to fight against some degenerative diseases and illnesses. However, it is recommended for enokitake mushrooms to be consumed cooked instead of raw. In this recipe I found by Jenny White and Joanna Farrow, the enokitake are wrapped and grilled with bacon to create a simple appetiser or finger food for a party. The recipe originates from Japan where it is consumed as a side dish.

Recipe: Obimaki enoki

Serves 4

Ingredients:

200g fresh enokitake mushrooms

4-6 bacon rashers
Olive oil
Salt and pepper

Method:

1. Cut off the root part of each enokitake; do not separate the stems. Cut the bacon rashers in half lengthways (or smaller if you prefer).
2. Divide the enokitake into 12 equal bunches; take each bunch (one at a time) and place the middle near the edge of one bacon rasher, with some enokitake protruding from each end.
3. Roll the bunch of enokitake in the bacon and secure with a toothpick.
4. Grill the rolls until the bacon is crisp and the enokitake begin to char, about 10 - 13 minutes 5 - 10 minutes.
5. Remove the rolls and arrange in your preferred style (upright, lying down etc.), the dish can be served with lemon wedges.

Here's what I did:

 Cut the ends of the enoki mushrooms.

Rinse under cold water and remove any black clumps in the mushrooms.

Twist a strip of bacon around a small bunch of enoki, then secure with a toothpick.

Season with olive oil and pepper (optional).

Grill until golden.

Done!

Ratings/Comments:

Price: 2/5

Difficulty: 2/5

Taste: 3/5

Overall: 3/5

(1 being lowest/not good - 5 being highest/best)

Personally, I thought the bite size pieces were slightly too salty - this can easily be fixed by cutting the bacon into smaller strips; easy! Other than that, the dish was interesting combination of the chewy cooked enoki and the crop bacon texture. I think the toothpick is a bit of a bonus - it holds the obimaki enoki together and also allows you to pick one up without getting you hands sticky. Overall, it would be great for both cold and hot weather, when it's cold it will warm you right up and when it's hot it will be perfect for the barbecue; how versatile!

- C