Appetizers Recipes - Bacon-rolled Enokitake Mushrooms Recipe

Ingredients

• 450g/1 lb fresh enokitake mushrooms

• 6 rindless smoked streaky (fatty) bacon rashers (strips)

• 4 lemon wedges, to serve

Serves 4

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Method:

1. Cut off the root part of each enokitake cluster 2cm/3/4in from the end. Do not separate the stems. Cut the bacon rashers in half lengthways.

2. Divide the enokitake into 12 equal bunches. Take one bunch, then place the middle of the enokitake near the edge of one bacon rasher, with 2.5-4cm/1-1 1/2in of enokitake protruding at each end.

3. Carefully roll up the bunch of enokitake in the bacon. Tuck any straying short stems into the bacon and slide the bacon slightly upwards at each roll to cover about 4cm/1 1/2in of the enokitake.

4. Secure the end of the bacon roll with a cocktail stick (toothpick). Repeat using the remaining enokitake and bacon to make 2 more rolls.

5. Preheat the grill (broiler) to a high temperature. Place the enokitake rolls on an oiled wire rack. Grill (broil) both sides until the bacon is crisp and the enokitake start to char. This takes about 10-13 minutes.

6. Remove the enokitake rolls and place on a board. Using a fork and knife, chop each roll in half in the middle of the bacon belt.

7. Arrange the top part of the enokitake roll standing upright, the bottom part lying down next to it. Add a wedge of lemon to each portion and serve.

Note: The Japanese name for this dish is Obimaki enoki: an obi (belt or sash) is made from bacon and wrapped around enokitake mushrooms before they are cooked. The strong. smoky flavor of the bacon complements the subtle flavor of the mushrooms.