Watercress with Roasted Enoki Mushrooms and Peas Recipe

Name: Watercress with Roasted Enoki Mushrooms and Peas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Preheat the oven to 425F.
2
Line a baking sheet with parchment paper.
3
Bring a small saucepan of salted water to a boil and add the peas.
4
As soon as the water returns to a boil, drain the peas and blanch in cold water.
5
Set aside.
6
In a large bowl, whisk together the soy sauce, mirin, miso, and olive oil.
7
Spread the enokis on the baking sheet, then the peas, and spoon 3 tablespoons of the marinade over the top.
8
Roast the vegetables for 6 minutes.
9
Remove from the oven and let cool.
10
Whisk the vinegar into the remaining soy sauce marinade to make a dressing.
11
Add the watercress and scallions and toss.
12
Add the enokis and peas and gently fold them into the bowl.
13
Season with several grinds of pepper.
14
Serve immediately.

245

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: Salt and freshly ground black pepper, 2 cups shelled green peas, 1 tablespoon soy sauce, 1 tablespoon mirin, and more.

Yes, Watercress with Roasted Enoki Mushrooms and Peas falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Watercress with Roasted Enoki Mushrooms and Peas

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