Watercress With Roasted Enoki Mushrooms And Peas Recipes

Steps:

• 1. Heat 1 1/2 tablespoons oil in a medium pot over medium-high heat. Add the enoki mushrooms and cook until crispy and brown, about 8 minutes. Remove and set aside. Add the remaining 1 1/2 tablespoons oil, the onions, and garlic and cook until soft but not brown, about 8 minutes. Add the rice and turn up the heat.
• 2. Stir the rice to coat completely with oil and toast lightly. Add the wine and keep stirring until absorbed into the rice. Lower the heat, add a ladle of warm broth (about 1/2 cup) and stir with a pinch of salt. Keep adding the broth, one ladle at a time, stirring until each portion is absorbed. Continue cooking, adding broth until the rice is soft and creamy with a touch of bite (al dente), 25 to 30 minutes total.
• 3. Meanwhile, bring a small pot of salted water to a boil. Add the peas and cook until just tender and bright green, 2 to 4 minutes. Drain and transfer the peas to a bowl of ice water to stop the cooking. Drain and set aside.
• 4. When the rice is just cooked, stir in the butter and Parmesan, followed by the peas and enoki mushrooms. Serve warm with crusty bread.

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.

Steps:

• Cook peas according to package directions. Set aside.
• Melt butter in a skillet over medium heat. Saute onion and garlic in butter until tender, about 5 minutes. Stir in the peas and mushrooms, then season with sugar, salt, thyme and pepper. Reduce heat to low, and cook just until heated through.

Steps:

• To make the broth, combine dried mushrooms, scallions or leek, kombu, carrots, and water in a saucepan or soup pot and bring to a simmer. Reduce heat to low, cover and simmer 20 minutes. Place a strainer over a bowl and line with cheesecloth. Drain broth and return to pot. Season to taste with soy sauce, salt or both.
• Bring broth to a simmer. Add enoki mushrooms, tofu and sugar snap peas and simmer 2 to 3 minutes. If noodles have been refrigerated, warm by placing them in a strainer and dipping strainer into the simmering broth.
• Distribute noodles among 4 deep or wide soup bowls. Add the white and light green parts of the scallions and chopped cilantro, cover and turn off heat. Allow to sit for 3 minutes.
• Ladle soup into bowls, taking care to distribute tofu, sugar snap peas, enokis and scallions evenly. Sprinkle dark green parts of the scallions over each serving, garnish with cilantro sprigs, and serve.