Pulled Enoki Mushrooms
Ingredients
- 1-2 tablespoons grapeseed oil
- 1 tablespoon sesame oil
- 1 tablespoon liquid smoke
- squeeze of lemon or lime juice
- 2 teaspoon cinnamon
- 2 teaspoon onion
- 1 teaspoon ginger
- 1 teaspoon garlic
- 1 teaspoon oregano
- 1 teaspoon chili or cayenne
- 1 teaspoon date syrup (optional)
- 2 teaspoon salt
- 1 teaspoon sage powder
- 1 teasooon of paprika
- 2 teaspoon of spelt flour (optional)
Preparation
Rinse mushrooms in lime juice & cold water well and cut off the woody stem. Separate enoki in medium sized chunks and place in a bowl. Drizzle on most of the oil and all the other ingredients. Combine very well and adjust seasonings as needed. Mushrooms should be well coated, so add more oil or seasonings as needed until properly covered
Allow mixture to marinate for at least 15 minutes. Preheat oven to 350 degrees. Line a baking sheet with a parchment paper
Spread the marinated mushrooms across the baking sheet and flatten the shrooms, to ensure the mushrooms have room to crisp. If mushrooms are too close or bulky, they will steam. Roast mushrooms for 10-15 minutes on each side, watching closely
The date syrup helps this caramelize, but can also make this cook too fast if you’re not watching. Remove from the oven when mushrooms are cooked through and crispy. You do not want these to burn
Alternatively, you can pan fry this mixture in a pan until crispy. It’s good both ways
I had mine inside a simple taco, but this, tossed with some barbecue sauce in a ranch kale salad or a bun with homemade pickles would be SO good. This is such a quick and tasty dish to put together, that will make you re-imagine your relationship with mushrooms if you’re still in the fence