MARINATED, ROASTED ENOKI MUSHROOMS
Most of the soy sauce you see in the supermarket is made industrially, at low cost and high speed. The really good stuff is made the old-fashioned artisanal way, with a long, slow fermentation process.
Mass-market soy sauce is fine for everyday use, but it has a relatively simple and uncomplicated flavor. Artisanal soy sauce is very different. Each one has subtle, complex flavors that make it distinct. A really good shoyu, like a really good balsamic vinegar, costs significantly more than the supermarket varieties but it truly elevates a dish.
Some modern shoyu artisans have begun to combine traditional techniques with new ingredients and flavors. The black garlic shoyu we’re using here is one of those products. The roasted rice vinegar is another example of the same creativity, drawing on traditional methods to make something distinctly different. The combination of the two makes an excellent marinade, and they complement the natural umami of the mushrooms in this dish.
Ingredients:
1 lb fresh enoki mushrooms
1/4 cup roasted rice vinegar
1/4 cup black garlic shoyu
oil for searing
Directions:
Brush any visible soil or debris from the mushrooms. If necessary, rinse them briefly under cold running water. Enoki won’t normally have dirt on them, but may get dirty from handling before they reach your grocery basket.
In a sealable plastic bag or shallow container, mix the rice vinegar and shoyu. Immerse the mushrooms in the marinade, turning them repeatedly. The marinade should just cover the mushrooms. If necessary, add equal amounts of vinegar and shoyu until it does.
Seal the bag or snap a lid onto the container, and refrigerate for at least an hour or two or up to overnight.
Heat your oven to 400 F.
Remove the mushrooms from the marinade, and allow a moment for any excess marinade to drain from the cluster.
Bring a heavy skillet to medium-high heat. Add a small amount of oil, and sear the mushrooms quickly on each side as if they were a steak.
Transfer the mushrooms to a parchment-lined baking sheet. Roast for 15 to 20 minutes, until the mushrooms are just tender. Serve warm or hot.
Note: The roasted mushrooms make a fine side dish for any savory entree, and work well as a garnish with miso soup or ramen.
