Snowpuffs Recipes
WATERCRESS WITH ROASTED ENOKI MUSHROOMS AND PEAS
Steps:
- Preheat the oven to 425°F. Line a baking sheet with parchment paper.
- Bring a small saucepan of salted water to a boil and add the peas. As soon as the water returns to a boil, drain the peas and blanch in cold water. Set aside.
- In a large bowl, whisk together the soy sauce, mirin, miso, and olive oil. Spread the enokis on the baking sheet, then the peas, and spoon 3 tablespoons of the marinade over the top. Roast the vegetables for 6 minutes. Remove from the oven and let cool.
- Whisk the vinegar into the remaining soy sauce marinade to make a dressing. Add the watercress and scallions and toss. Add the enokis and peas and gently fold them into the bowl. Season with several grinds of pepper. Serve immediately.
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