Enoki Mushroom and Bacon Rolls: A Flavorful Delight
Simply Roll Them Up for a Deliciously Easy Treat!
Who knew a simple roll could be this incredibly delicious? This recipe for Enoki Mushroom and Bacon Rolls is a testament to how humble ingredients can create something truly special. Perfect for a quick appetizer or a side dish, these rolls combine the delightful chewiness of enoki mushrooms with the savory crispness of bacon, all enhanced by the fresh aroma of perilla leaves and the satisfying crunch of asparagus. Discover the magic of simple cooking with this recipe from ‘All Recipes of the World’ and ‘10000 Recipes’!
Essential Ingredients- 1 pack fresh Enoki mushrooms (trim the root ends and separate into smaller clusters)
- 10 strips of Bacon (longer strips work best for rolling)
- 5 Perilla leaves (also known as Shiso leaves, washed and patted dry)
- 10 Asparagus spears (trim tough ends; cut thicker spears in half lengthwise)
Cooking Instructions
Step 1
First, prepare the enoki mushrooms by trimming off the root ends. Gently separate the mushroom cluster into about 10 smaller, manageable portions. Prepare the asparagus spears to a similar length as the mushroom clusters, cutting thicker ones in half lengthwise if desired. Wash the perilla leaves and ensure they are thoroughly dried.
Step 2
Lay one strip of bacon flat. Place a perilla leaf on top of the bacon. Arrange a portion of enoki mushrooms and 1-2 asparagus spears in the center of the bacon and perilla leaf. Carefully roll everything up tightly, like making a sushi roll, ensuring the enoki mushrooms and asparagus are securely enclosed. Pinch the end of the bacon to seal the roll.
Step 3
Heat a skillet over medium heat. Place the rolled enoki mushroom and bacon rolls onto the skillet, seam-side down initially to help them seal. Cook for a few minutes on each side until the bacon is golden brown and crispy, and the mushrooms are tender. Ensure the bacon edges cook thoroughly first to help the rolls hold their shape.
