BBQ Recipes

As published in Planet Barbecue

Enotakes (or enokis) are the Modiglianis of mushrooms – long slender beauties with toothpick-thin stems and ivory-coloured caps (they look like oversize straight pins). Their flavour is mild and woodsy, and best of all, enokis come in cork-shaped clusters that are perfect for wrapping and grilling. The Japanese grill them in bacon; the Koreans in thin slices of soy-marinated beef. Either way, the contrast of sweet mushrooms and salty meat is a knockout.

Despite their exotic name, enokis can be found at most natural and specialty food stores, and of course, at Japanese markets.

Ingredients:

• 4 clusters of enoki mushrooms (each about 1 ounce)
• 4 slices of bacon (about 4 ounces)

Also…

• 4 pieces of butcher’s string (each 6 inches long)

Method:

Cut most of the spongy base off each cluster of enokis, leaving enough intact to hold the mushrooms together. Wrap each cluster crosswise with a slice of bacon, tying it in place with a piece of butcher’s string.

Set up the grill for direct grilling and preheat it to medium-high. Leave one section of the grill fire-free for a safety zone.

When ready to cook, brush and oil the grill grate. Arrange the enokis on the hot grate and grill them until the bacon and mushrooms are browned on all sides, 2-3 minutes per side, 8-12 minutes in all, turning with tongs. If the dripping bacon fat causes flare-ups, move the enokis to another section of the grill.

*Recipe and image copyright Steven Raichlen from his book, Planet Barbecue, 2010.