Welcome to pick #49 for the year of 2018, and YES YOU READ THAT RIGHT, WE ONLY HAVE 3 MORE TO GO FOR THE YEAR AND WE ARE ROLLING RIGHT ON SCHEDULE.
I really wanted to do a week on mushrooms the same way I did a week on squash but time, money and variety escaped me so I picked the weirdest ones I haven’t had yet.
For some reason these both look adorable and gross. I adore mushrooms in all their forms and I always forget when eating that I am eating a product of rot. They just seem so wholesome and pure that I forget that they could be growing out of a pile of slime.
They are pretty cute though when you get right up on them. I love how tight knit they all are too, like you can find them in the wild bunched up like this and I bet that is a sight to see because I can’t get over them on my kitchen counter.
I think mine may have been the tiniest bit smushed but that’s ok. I tried to be careful when picking them out and getting them home. They were actually vacuum sealed when I first got them but I guess the shuffle loosened the package and let a bit of air in.
The bottom looks like they left I guess the root system, whatever root system fungi have, and I believe there might have been a bad spot in there because the smell was different to say the least. At first it reminded me of cleaning supplies for whatever reason, but I’m fairly sure most of it was coming from this root-y end.
The tops are pretty delicate so handle with care. I couldn’t resist poking a few and there are a few imprints of my fingernails on those. For the record, they were soft with not much give. Try not to poke.
Before I went vegetarian, all the recipes I saved for enoki mushrooms involved some sort of meat product so I had to dig a little deeper. Much like every recipe on here, it involved an abundance of garlic but not much cooking really. The only prep for these is to chop off a good bit of the end and separate them with your fingers into two bunches and try not to make them look like a tangled mess.
The recipe here at thewoksoflife.com did me right and this was delicious. The only real cooking you do is blanch the mushrooms for a minute or two in boiling water. Most of the wok work is just making the sauce you pour over them. It reminded me of a dish me and my brother would get at a sushi restaurant where it was slices of tuna in a red sauce and zucchini sticks.
I probably could have separated the strands more, but if you couldn’t tell I was losing daylight. The texture reminded me of pasta though which was wild. Another reason to make sure they are more separated is that they were slightly tough to bite into. Obviously, the best way to eat them is like asparagus which can be tough to separate so it is easier to roll it onto your fork for one bite.
But I didn’t take the easy route.
I bit down on several strands and almost had to incorporate the molars to try and bite it clean but after a mighty struggle it relented.
Most common uses for these are in ramen or soups and I could see the appeal. Especially if you’re eating something with noodles and you get a little bunch of these in a bite. The sauce is also fantastic and I could just drink it off the plate.
Going to thank you all again for reading and sticking around and hope that you are as just as excited as I am about checking out three new bits of produce. Feel like I’m ready to get 2018 out of here so hold on to your seats for the next few!
(Also probably won’t schedule a post until after Christmas, so hope you have a great holiday!)