WATERCRESS WITH ROASTED ENOKI MUSHROOMS AND PEAS
Steps:
- Preheat the oven to 425°F. Line a baking sheet with parchment paper.
- Bring a small saucepan of salted water to a boil and add the peas. As soon as the water returns to a boil, drain the peas and blanch in cold water. Set aside.
- In a large bowl, whisk together the soy sauce, mirin, miso, and olive oil. Spread the enokis on the baking sheet, then the peas, and spoon 3 tablespoons of the marinade over the top. Roast the vegetables for 6 minutes. Remove from the oven and let cool.
- Whisk the vinegar into the remaining soy sauce marinade to make a dressing. Add the watercress and scallions and toss. Add the enokis and peas and gently fold them into the bowl. Season with several grinds of pepper. Serve immediately.
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Brittney Clark
[email protected]This dish is a complete and utter failure. I'm throwing it in the trash.
Alibab Alibabw
[email protected]This recipe is simply awful. I would not recommend it to my worst enemy.
T҉G҉࿐ nayem
[email protected]This dish is a culinary disaster. I would not feed it to my dog.
Trust Majamanda
[email protected]I'm really disappointed with this dish. It's nothing like the picture on the website.
Loveth Desmond
[email protected]This recipe is a waste of time and ingredients. I would not recommend it to anyone.
Muktinath Poudel
[email protected]I'm sorry, but this dish was a complete failure. The watercress was wilted, the mushrooms were rubbery, and the peas were hard.
Md habibul Basar
[email protected]This dish is not worth the effort. It's just a bunch of vegetables tossed together with a bland dressing.
Adil Rajpoot
[email protected]I found this dish to be a bit too time-consuming to make. I think there are easier ways to cook watercress.
Severino Colque Paco
[email protected]This recipe is a bit too bland for my taste. I think it would be better with some added spice.
Danny The Beast
[email protected]I'm not sure what went wrong, but my dish didn't turn out as good as I hoped. The watercress was too peppery, and the dressing was too oily.
Aravinda Perera
[email protected]This dish is perfect for a summer picnic or potluck. It's easy to make ahead of time, and it travels well.
Layla Calderon
[email protected]I'm always looking for new ways to cook watercress, and this recipe is a keeper. It's light, refreshing, and packed with flavor.
Savelina Kelemete
[email protected]This dish is a great way to get your kids to eat their vegetables. My kids loved the roasted enoki mushrooms, and they didn't even notice the watercress.
Banjo Emmanuel
[email protected]I made a few substitutions based on what I had on hand. I used baby spinach instead of watercress, and I added some chopped walnuts for extra crunch. It was still delicious!
Noah
[email protected]I followed the recipe exactly and the dish turned out perfectly. I highly recommend it!
CRASH KING
[email protected]I love the simplicity of this dish. It's just a few fresh ingredients, but they come together to create something really special.
Gaming with Niloy
[email protected]This dish is easy to make and it's a great way to use up leftover watercress.
Adedayo Peace
[email protected]I'm not a big fan of watercress, but this dish changed my mind. The roasting process mellows out the peppery flavor, and the dressing is so good that it makes everything taste amazing.
Ahsan Haider
[email protected]I made this dish for a dinner party and it was a hit! Everyone loved the unique flavor combination.
Tayyab Bajwa
[email protected]This dish is a delightful combination of flavors and textures. The watercress is peppery and fresh, the roasted enoki mushrooms are earthy and nutty, and the peas add a touch of sweetness. The dressing is light and tangy, and it brings all the elemen