15 minutes delicious： Bacon Enoki Mushroom Roll

In this dish we will not use oil and it combined British cooking way and Chinese taste. It is Bacon Enoki Mushroom Roll.

 

Enoki (エノキ, enoki?, /ɪˈnoʊki/)[1] are long, thin white mushrooms used in Asian cuisines, particularly those of China and Japan and Korea (see Cuisine of China, Cuisine of Japan, Cuisine of Korea). These mushrooms are cultivars of Flammulina velutipes also called golden needle mushroom. Wild forms differing in color, texture, and sliminess are called winter mushrooms, velvet foot, or velvet stem among other names.

 

 

The mushroom is available fresh or canned, the fresh mushroom being preferred by many. They are traditionally used for soups, but can also be used for salads and other dishes. They have a crisp texture. The mushroom can be refrigerated for about one week. When purchasing fresh enoki, look for specimens with firm, white, shiny caps; avoid those that have slimy or brownish stalks.

 

 

 

Ingredients:

• Enoki Mushrooms
• Bacon

 Instuctions:

• Cut the button of Enoki Mushroom and wash it
• With bacon, roll it into a package
• Take into the oven, 220℃ and cook 15 minutes

 

 

 

 

Reference:http://en.wikipedia.org/wiki/Enokitake