Watercress with Roasted Enoki Mushrooms and Peas
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 information
Yield
serves 2 to 4
Ingredients
Preparation
Step 1
Preheat the oven to 425°F. Line a baking sheet with parchment paper.
Step 2
Bring a small saucepan of salted water to a boil and add the peas. As soon as the water returns to a boil, drain the peas and blanch in cold water. Set aside.
Step 3
In a large bowl, whisk together the soy sauce, mirin, miso, and olive oil. Spread the enokis on the baking sheet, then the peas, and spoon 3 tablespoons of the marinade over the top. Roast the vegetables for 6 minutes. Remove from the oven and let cool.
Step 4
Whisk the vinegar into the remaining soy sauce marinade to make a dressing. Add the watercress and scallions and toss. Add the enokis and peas and gently fold them into the bowl. Season with several grinds of pepper. Serve immediately.
