Delicate but decadent, these bacon wrapped enoki mushrooms are possibly one of earth’s best appetizers!
I have confessed this before in my Ultra Umami Mushroom Gravy recipe but I truly don’t love most mushrooms. I appreciate what they do in the context of a recipe, and when they’re appropriate they’re appropriate; I just don’t love them on their own.
That turns out to be wholly untrue of enoki mushrooms! Woo boy…I love them so much. And what do we do with things we love? We wrap them in bacon, obviously.
This is a simple, inexpensive and elegant appetizer or snack recipe. The marinade delivers the perfect trio of tanginess from the rice wine and rice vinegar, umami from the soy sauce and sweetness from the sugar. Never overpowering, it marries the bacon and enoki mushrooms together in perfect harmony.
Enoki mushrooms have a mild, slightly fruity flavor. You can find them in the produce section of most Asian grocers as well as some major grocery stores. They have long white stems and none of the chewy earthiness of other mushrooms. For more information about these super-awesome mushrooms click here!
One thing you can see from the pictures is that I left the stems of my bacon wrapped enoki mushrooms whole and long. In my experience, here is the trade-off: if you leave your stems uncut and then wrap them in bacon, they look prettier. If you cut them in half at the stems and then wrap them, they’re easier to eat. So it’s up to you to decide which of these is more important!
Bacon Wrapped Enoki Mushrooms
Delicate but decadent, these bacon wrapped enoki mushrooms are possibly one of earth's best appetizers!
- 1 100g (3.5 oz) package enoki mushrooms
- 1/4 cup rice wine
- 2 tbsp rice vinegar
- 1 tbsp soy sauce
- 1 tbsp white sugar
- 3 slices thick-cut bacon
Wash your enoki mushrooms. On a large cutting board or work surface, slice the bottom roots off the enoki mushrooms to detach them from each other. Divide into six even bundles.
In a small bowl, whisk together the rice wine, rice vinegar, soy sauce and sugar. Set aside.
Cut each slice of bacon in half. Wrap each piece around one bundle of enoki mushrooms, leaving the caps and stems to stick out at each side.
Place seam-down in an 8x8 baking dish, making sure none of the bundles touch. Pour marinade over the top of the wrapped mushrooms, and let sit for at least 15 minutes. Rotate occasionally to make sure marinade is evenly distributed.
Preheat oven to 400 degrees.
Bake for 22-27 minutes, or until your desired level of doneness. Remove from the marinade and let drain on a paper towel. Serve.
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