Enoki Mushroom Rolls

Cooking method

1. Step 1:

   

   Prepare all the ingredients. You can make this recipe with any meat — pork, beef, or lamb. I've tried it with all of them, and I like pork best. Use raw bacon, and plenty of meat! :) Dessert wine works best. At the time I only had mulled wine on hand. If you don't have a dessert wine, use a regular red and add a little sugar or maple syrup.

2. Step 2:

   

   Mix all the liquid ingredients. Grate the garlic on a fine grater and add it to the marinade. If you're using a sweetened wine rather than a true dessert wine, make sure the sugar dissolves completely! Submerge the bacon in the marinade and stir well. If your meat is in one piece, slice it about 1/4 inch (5 mm) thick. I buy it pre-sliced — it's easier and looks nicer. Let it marinate for about 20 minutes.

3. Step 3:

   

   Trim off the root base. Pull the enoki apart into small clusters. Put them in a bowl of salted water for about 10 minutes — this makes the enoki even crispier. After that, drain the mushrooms in a colander and let the water run off well.

4. Step 4:

   

   Now let's assemble the rolls. Lay a slice of meat on a board and set a couple of mushroom clusters on it, as shown in the photo. Roll it up at a slight diagonal so only the mushroom tops peek out. Make the rest of the rolls the same way.

5. Step 5:

   

   Sear the rolls on all sides in a hot, dry skillet (no oil).