This bacon-wrapped enoki mushroom recipe is a game-changer because it perfectly combines savory, crispy bacon with tender, marinated mushrooms for an irresistible umami bomb. I love how simple yet sophisticated it is, making it an impressive dish that feels like a culinary adventure, straight out of a trendy tapas bar.
The appetizers I create are uncomplicated and yet full of flavor. Take, for instance, the bacon-wrapped enoki mushrooms.
This dish, with just a handful of ingredients—bacon, enoki mushrooms, and a soy sauce-based marinade—makes for an umami-packed bite. It’s low-carb, high-pro, and almost too good to be true.
“Almost” because, obviously, if enoki mushrooms and bacon are wrapped together, then something savory and fabulous is going to happen.
Ingredients
Bacon: Contributes a deep, umami taste; delivers both protein and fats in abundance.
Enoki Mushrooms: Provides a subtle texture; few calories, and an abundance of fiber.
Soy sauce: Adds umami and salt; has sodium and a little protein.
Sweetness and depth; a bit of carbohydrate if used.
Sesame Oil: Contributes a nutty fragrance; possesses healthful lipids and antioxidant substances.
Ginger root: Gives warmth and spiciness; aids digestion and inflammation; stomachic (aids digestion and the stomach).
Garlic: Provides a strong flavor; recognized for its antioxidant and cardioprotective properties.
Ingredient Quantities
- 8 strips of bacon
- 200 grams of enoki mushrooms
- 2 tablespoons of soy sauce
- 1 tablespoon of mirin (optional for added sweetness)
- 1 tablespoon of sesame oil
- 1 teaspoon of fresh ginger, grated
- 1 teaspoon of garlic, minced
- 1 teaspoon of black pepper
- Toothpicks (for securing the wraps)
Instructions
1. The baking tray should be lined with parchment paper, and the oven should be set to 200°C (390°F).
2. Wash and cut the root ends of the enoki mushrooms, then divide them into 8 equal parts.
3. Soy sauce, mirin, sesame oil, ginger, garlic, and black pepper combine in a small bowl to create a marinade.
4. Coat every part of enoki mushrooms with the marinade and set aside for a brief span of moments to soak in the delicious flavors.
5. A clean surface is where you lay a strip of bacon. At one end of the bacon, you place a portion of marinated enoki mushrooms.
6. Enoki mushrooms tightly wrapped in bacon and fastened with a toothpick.
7. Complete the wrapping process with the leftover bacon strips and enoki portions.
8. Position the enoki mushrooms, wrapped in bacon, on the baking tray that has been prepared, seam-side down.
9. Cook in the preheated oven for roughly 15-20 minutes, or until the bacon achieves a crisp, fully cooked texture.
10. Take out from the oven, let the food cool slightly, and serve it hot as a delightful side dish or first course.
Equipment Needed
1. Oven
2. Baking tray
3. Parchment paper
4. Knife
5. Cutting board
6. Small bowl
7. Spoon or whisk (for mixing marinade)
8. Measuring spoons
9. Toothpicks
10. Tongs (optional, for handling hot items)
FAQ
- Q: Can I use a different type of mushroom?Q: Can you substitute enoki mushrooms with other mushroom types, and what are some of those types?
A: Yes, you can substitute enoki mushrooms with other types, like oyster or shiitake mushrooms—or with their combination—though the texture and flavor may vary.
- Q: Is there a substitute for mirin if it’s not available?A: To replicate mirin’s sweetness and acidity, blend rice vinegar and sugar.
- Q: Can this recipe be made vegetarian?B: Certainly, you can replace the bacon with either vegetarian bacon or thinly sliced zucchini for a dish suitable for vegetarians.
- Q: How do I make sure the bacon wraps stay secure?Make sure the toothpicks are securing the bacon tightly around the enoki mushrooms, particularly at the ends.
- Q: Can the wraps be prepared in advance?Q: Can the wraps be assembled ahead of time?
A: Yes, you can assemble the wraps a few hours ahead and refrigerate them until you’re ready to cook.
- Q: What’s the best cooking method for these wraps?Even cooking is what you want and need when making bacon and enoki mushrooms. Ideally, you’d grill or bake both ingredients. For one thing, doing so keeps the enoki mushrooms tender because the only cooking method that will keep them that way is one in which they aren’t subject to direct, dry heat for very long. Grilling and baking are methods that are as indirect and moist as cooking can get without resorting to wet methods like braising, boiling, or steaming.
- Q: How should leftovers be stored?Leftover food should be stored in the refrigerator in an airtight container and consumed within 48 hours if one wants the food to taste freshly made.
Substitutions and Variations
Bacon: For a lighter option, use turkey bacon or prosciutto.
Use shiitake mushrooms for a different texture and flavor profile.
Soy sauce: For a gluten-free alternative, try using tamari or coconut aminos.
Mirin: If mirin is unavailable, substitute with a small quantity of sugar mixed with rice vinegar.
Sesame oil: Substitute olive oil or avocado oil if you favor a different oil flavor.
Pro Tips
1. Pre-cook the Bacon: For a crispier result, consider partially cooking the bacon strips before wrapping the enoki mushrooms. This ensures the bacon crisps up nicely without overcooking the delicate mushrooms.
2. Dry the Enoki Mushrooms: After washing the enoki mushrooms, pat them dry with a paper towel. This helps the marinade adhere better and prevents excess moisture, which can affect the bacon’s crispiness.
3. Even Marination: Ensure that the marinade coats the enoki mushrooms evenly by using a brush or gently tossing them in the marinade. This ensures consistent flavor throughout each portion.
4. Extra Crunch: For additional texture, sprinkle a small amount of toasted sesame seeds on the finished wraps before serving, adding an appealing crunch and flavor.
5. Monitor Baking Time: Keep a close eye on the baking time, as oven temperatures can vary. The bacon should be crispy and golden, so slightly adjust the cooking time as necessary to achieve the perfect texture.
Bacon Wrapped Enoki Mushrooms Recipe
My favorite Bacon Wrapped Enoki Mushrooms Recipe
Equipment Needed:
1. Oven
2. Baking tray
3. Parchment paper
4. Knife
5. Cutting board
6. Small bowl
7. Spoon or whisk (for mixing marinade)
8. Measuring spoons
9. Toothpicks
10. Tongs (optional, for handling hot items)
Ingredients:
- 8 strips of bacon
- 200 grams of enoki mushrooms
- 2 tablespoons of soy sauce
- 1 tablespoon of mirin (optional for added sweetness)
- 1 tablespoon of sesame oil
- 1 teaspoon of fresh ginger, grated
- 1 teaspoon of garlic, minced
- 1 teaspoon of black pepper
- Toothpicks (for securing the wraps)
Instructions:
1. The baking tray should be lined with parchment paper, and the oven should be set to 200°C (390°F).
2. Wash and cut the root ends of the enoki mushrooms, then divide them into 8 equal parts.
3. Soy sauce, mirin, sesame oil, ginger, garlic, and black pepper combine in a small bowl to create a marinade.
4. Coat every part of enoki mushrooms with the marinade and set aside for a brief span of moments to soak in the delicious flavors.
5. A clean surface is where you lay a strip of bacon. At one end of the bacon, you place a portion of marinated enoki mushrooms.
6. Enoki mushrooms tightly wrapped in bacon and fastened with a toothpick.
7. Complete the wrapping process with the leftover bacon strips and enoki portions.
8. Position the enoki mushrooms, wrapped in bacon, on the baking tray that has been prepared, seam-side down.
9. Cook in the preheated oven for roughly 15-20 minutes, or until the bacon achieves a crisp, fully cooked texture.
10. Take out from the oven, let the food cool slightly, and serve it hot as a delightful side dish or first course.
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