Celebrating some of the produce that we picked up from the foodie market yesterday - Enoki mushrooms. $2 for a big bunch they are #budgetfriendly and a little #bougee - making breakfast feel special with a humble little mushroom - best part is, they are easy to prepare and they’re sooooo damn tasty!
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What you need
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1/2 cup plain flour (or tapioca flour for GF option)
1 teaspoon salt
1 teaspoon onion powder
½ teaspoon white pepper
½ teaspoon garlic powder
½ teaspoon paprika
Extra light olive oil (or any neutral flavored oil)
Remove enoki mushrooms from packaging and cut off about 1-inch off the bottom connected to the dirt. Discard the dirt section.
Brush off excess bits of dirt with a damp paper towel, brush, or your fingertips. Do not wash the mushrooms in water.
Carefully separate the enoki mushrooms into small bunches.
In a dish or bowl, combine the flour, salt, onion powder, white pepper, garlic powder, and paprika and whisk together.
Add a few bunches of enoki mushrooms to coat.
Heat a pan over medium-high heat and a dd EVOO.
Add the enoki mushroom bunches, a few at a time, to the pan.
Fry the mushrooms for approximately 2 - 3 minutes, until golden brown on the bottom. Flip them over. Add more oil to the pan, if needed.
Once mushrooms are golden brown on both sides, transfer them paper towel.
Serve with poached eggs (and if you have greens add them too)
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