A very Japanese way of cooking enoki mushroom. Often a variety of mushrooms are baked in the foil together with garlic, soy sauce, butter and miso paste. I have given this recipe a twist and made it plant-based by using vegan mature cheddar and some local dried sugar kelp to add an umami touch to it.
Serve 2 as a side dish
Ingredients
- 200 g enoki mushroom
- 2 tbsp butter of your choice (I use Carlshamn or Arla smör)
- Generous handful of grated cheddar (I use Violife mature cheddar)
- 1-2 tsp roasted sesame oil (optional)
- 2-3 sheets air-dried sugar kelp (I use Nordic Seafarm)
- salt and pepper to taste
Recipe Preparation
Preheat grill or oven at 180C. Start with one sheet of aluminium foil and place sugar kelp as a base. Put remaining ingredients onto sugar kelp, cover the top with another layer of sugar kelp. Seal foil tightly all over. Bake at 180C for 10 minutes or until enoki are soft and cooked through. Serve warm.
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