Shimeji and Enoki Mushrooms with Bacon
2 servings
20 minutes
Shimeji and enoki mushrooms with bacon are a vivid example of the harmony between Eastern and Western cuisine. Their delicate flavor pairs perfectly with aromatic bacon, creating an umami-rich dish. In Pan-Asian cooking, enoki mushrooms are valued for their crunchy texture, while shimeji is appreciated for its delicate nutty notes. Fried in bacon fat, they reveal their best qualities, becoming juicy and rich. Garlic and black pepper add spiciness, while coconut milk adds velvety softness. Cheese completes the composition, and chili flakes add a subtle heat. The dish is perfect for a cozy family dinner or an Eastern feast among friends, highlighting the richness and diversity of Pan-Asian gastronomy.
1
Fry the bacon in a dry pan over high heat, stirring constantly (about 3-4 minutes).
- Bacon: 180 g
2
Put the bacon aside.
3
Cut the enoki to about 3 cm in length.
- Enoki mushrooms: 180 g
4
Do the same with the shimeji.
- Shimeji mushrooms: 150 g
5
Send the mushrooms into the fat rendered from the bacon in a hot pan. Stir after 3-4 minutes.
- Enoki mushrooms: 180 g
- Shimeji mushrooms: 150 g
6
Chop the garlic finely.
- Garlic: 2 cloves
7
Pepper the mushrooms.
- Ground black pepper: to taste
8
Add salt and mix. Reduce the heat to medium.
- Salt: to taste
9
Add garlic in 3 minutes.
- Garlic: 2 cloves
10
Then bacon.
- Bacon: 180 g
11
Stir and pour in the coconut milk. Stir again and remove from heat after 1-2 minutes.
- Coconut milk: 65 ml
12
Grate the cheese on a fine grater.
- Hard cheese: 50 g
13
Transfer the mushrooms to a plate.
14
Sprinkle the dish with cheese and add some chili flakes.
- Hard cheese: 50 g
- Chili pepper flakes: pinch