Dry Roasted Enoki Short Stack

Date published: Tuesday, November 24, 2015     Author: Joanna M.     Comments: 0

This just might be the healthiest short stack you'll ever make! Dry roasted Enoki Mushrooms (yum!), teamed with honeyed tofu, snow pea sprouts and mint butter. 


1 packet of enoki mushrooms

1 packet of snow pea sprouts

350g piece of firm tofu

1/2 cup of cream

A handful of mint leaves

1 teaspoon of honey

1 teaspoon of olive oil

Salt and pepper


Preheat the oven to 150 degrees.

Take the enoki mushrooms and cut off the root system at the bottom (about 1 inch). Gently pull enoki strands apart and spread them evenly all over a non stick oven tray. Season to taste with salt and pepper and allow to cook for 45 mins checking every 15 mins as the mushrooms can brown quickly. When they are golden brown and well dehydrated remove the enoki from the oven. This may be slightly sooner, depending on your oven (fan forced etc).

Allow the enoki to cool slightly as you prepare the tofu & mint butter.Heat a griddle pan on high. Heat together olive oil and honey and mix well. Brush the tofu all over with honey mix. Place onto the griddle pan and cook until golden on all sides. Remove from heat.

Now for the mint butter. Place cream & mint (salt if you like salty butter) and blend together until cream has emulsified into butter. This should only take about a minute on high speed.

To prepare the stack, spread a generous layer of whipped mint butter onto you serving plate. Top with snow pea sprouts, honeyed tofu and finally the dry roasted enoki mushrooms. Enjoy. 

Serves 2 as a small meal.





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