I am very fussy with mushrooms as I’m not a lover of the ones which have a real strong earthy mushroom taste but enoki mushrooms are delicate, sweet and delicious so they’re a favorite in our house. We love them both raw on a salad like my Thai Peanut Salad or cooked in a variety of ways.
I noticed that I had three packages of enoki in my refrigerator and I wanted to do something different so I went “shopping” in my pantry. I found a long forgotten bottle of Zinfandel vinegar that years ago a friend had given to me as a gift and I thought that I could work with that. I then spied a still unopened bottle of dried fire roasted tomatoes which I had picked up a few weeks ago on a clearance rack thinking that they would be interesting sprinkled on a salad or added to other recipes, so I grabbed that too. Initially I was going to do a quick stir fry but as I had potatoes roasting in the oven I figured, why dirty a wok when I can just as easily roast the enoki quickly in the oven in a foil packet and have zero clean-up. Win-Win!!
The enoki smelled heavenly when I opened the packet. The sweetness of the Zinfandel, the freshness of the enoki and the tiny bit of tomato, a wonderful and perfect combination. The enoki were extremely tender yet just the tiniest bit chewy and Maisie thought she was eating pasta. We all enjoyed this recipe and as it’s so simple to make and no clean-up, I’ll be making it again and again.
Pre-heat oven to 400F. Lay the enoki onto the center of a large piece of heavy duty foil. Dot with butter, drizzle on the vinegar and season with the fire roasted tomatoes, salt & pepper. Seal foil tightly into a packet and place on a baking sheet. Bake for 15 minutes. Serve immediately.