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Bacon-Rolled Enokitake
Mushrooms
SERVES
FOUR |
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Ingredients
1 lb fresh enokitake mushrooms
6 smoked fatty bacon strips, thin cuts
4 lemon wedges |
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1. |
Preheat the
grill or broiler to high. |
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2. |
Cut off the
root part of each enokitake cluster 3/4 in from the end.
Do not separate the stems.
Cut the bacon strips in half lengthways.
Divide the enokitake into 12 equal bunches.
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3. |
Take one
bunch and even up the bottom stem ends of the enokitake.
Place the even bottom stem end of the mushroom aligned to
the edge of a bacon strip.
Make sure the capped tops of
the mushroom extends about 1 1/2 inches.
Carefully roll up the bunch of enokitake in the bacon so
that the bacon covers about 1 1/2 inches from the bottom of the
enokitake.
Tuck any straying short stems into the bacon.
Secure the end of the bacon roll with a toothpick.
Repeat using the remaining enokitake and bacon to make 11
more rolls. |
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4. |
Place the enokitake rolls on an oiled wire rack.
Place the racks of enokitake rolls in the preheated grill or
broiler.
Grill or broil both sides until the bacon is crisp and the
enokitake start to char. This takes 10—13 minutes. |
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5. |
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 wrap.
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. |
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