Marinated Enoki

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This is one of my favourite ways to serve mushrooms. If you cannot find enoki, then you can use a mix of button and chestnut mushrooms. It’s really the sauce that brings it all together. These are great with noodles and I often use them as a side dish when creating an Asian-inspired menu.

Makes enough for 2-3 servings
Ingredients:
140g enoki, ends trimmed
170g chestnut mushrooms, thinly sliced
Black pepper for serving

For the teriyaki marinade:
13 tbsp soya sauce
1.5 garlic cloves, grated
4 level tbsp sugar
4 tbsp chopped ginger

  1. Add all the ingredients for the sauce into a small saucepan and bring to the boil for 2 minutes.

  2. Remove from the heat and transfer to a bowl.

  3. Set a large saucepan to boil and, when bubbling, add the mushrooms to cook for 40 seconds or until soft.

  4. Drain and add to the sauce. You can serve straight away, but they taste even better when left to marinate for 20 minutes or longer.

DINNERNina Parker