WATERCRESS WITH ROASTED ENOKI MUSHROOMS AND PEAS

Watercress with Roasted Enoki Mushrooms and Peas image

Yield serves 2 to 4

Number Of Ingredients 10

Previous Next

Salt and freshly ground black pepper
2 cups shelled green peas
1 tablespoon soy sauce
1 tablespoon mirin
2 tablespoons sweet white miso
1/4 cup olive oil
7 ounces fresh enoki mushrooms, roots trimmed off at the base of the cluster
3 tablespoons rice vinegar
1 bunch watercress, coarsely chopped
2 scallions, green and white parts, julienned and cut into 1-inch lengths

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.