Crispy Enoki Bacon Wraps
Delicate enoki mushrooms wrapped in smoky bacon, pan-fried until golden and crispy. An easy appetizer that comes together in under 30 minutes.
Story
This recipe balances the subtle, slightly crunchy texture of enoki mushrooms with the rich, savory punch of bacon. A quick blanching step ensures the mushrooms stay tender inside their crispy bacon jacket.
Ingredients
enoki mushrooms
200g
bacon strips
8 strips
sea salt
1/2 teaspoon
freshly ground black pepper
1/4 teaspoon
vegetable oil
1 tablespoon
Instructions
1
Prep the mushrooms
Cut off the woody root ends of the enoki bunches. Separate the stems gently with your fingers and rinse briefly under cold water. Pat completely dry with a clean kitchen towel.
2
Blanch briefly
Bring a small pot of salted water to a gentle boil. Drop in the enoki and cook for about 90 seconds just until they start to soften. Drain immediately and let cool for a minute.
3
Wrap with bacon
Lay each bacon strip on a flat surface. Place a small cluster of enoki at one end, then roll up tightly. The bacon's natural fat will help seal the wrap as it cooks.
4
Crisp up in a pan
Heat oil in a non-stick skillet over medium heat. Add the wraps seam-side down and cook 3-4 minutes per side until the bacon is deeply golden and crispy. Season with pepper and serve warm.
