Best 4 Watercress With Roasted Enoki Mushrooms And Peas Recipes

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Immerse yourself in a symphony of flavors with this delightful medley of watercress, roasted enoki mushrooms, and vibrant green peas. This refreshing dish not only tantalizes your taste buds but also nourishes your body with an abundance of essential nutrients. As a bonus, it's incredibly versatile, transforming effortlessly from a vibrant side dish to a wholesome main course when paired with your favorite protein. Get ready to embark on a culinary journey that will leave you feeling invigorated and satisfied.

**Additional Recipes:**

1. **Watercress and Potato Soup:** This creamy and comforting soup showcases the delicate flavor of watercress, perfectly complemented by tender potatoes and a hint of aromatic spices.

2. **Watercress Pesto Pasta:** Transform your pasta night with this vibrant and herbaceous pesto, made with a vibrant blend of watercress, fragrant basil, and nutty pine nuts.

3. **Watercress and Chicken Stir-Fry:** Experience a burst of flavors in this healthy and flavorful stir-fry, featuring succulent chicken, crisp watercress, and a medley of colorful vegetables.

Let's cook with our recipes!

SUPER-GRAIN SOUP WITH WATERCRESS AND MUSHROOMS



Super-Grain Soup with Watercress and Mushrooms image

When cold and flu season hits, this warming Super-Grain Soup with Watercress and Mushrooms can serve as either prevention or cure. Packed to the gills with superfoods like peppery watercress, earthy mushrooms, and nutty quinoa, it'll be just what the doctor ordered.

Provided by Greg Lofts

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 45m

Number Of Ingredients 9

3 tablespoons extra-virgin olive oil, plus more for drizzling
8 ounces gourmet mushroom blend, thinly sliced (2 cups)
1 cup thinly sliced red onion (from 1 small)
Kosher salt and freshly ground pepper
1 cup super-grain blend or tricolor quinoa
6 cups low-sodium vegetable or chicken broth
1/2 cup grated Pecorino Romano Cheese, plus more for serving
2 tablespoons fresh lemon juice, plus wedges for serving
1 bunch watercress (3 ounces), trimmed and coarsely chopped

Steps:

  • Heat oil in a pot over medium-high. When it shimmers, add mushrooms and onion; season with salt and pepper. Cook, stirring occasionally, until tender and golden brown in places, 10 to 12 minutes. Add grains and cook, stirring a few times, until toasted and nutty, 2 to 3 minutes.
  • Add broth; bring to a boil, then reduce heat to medium-low and simmer until grains are just cooked, 12 to 15 minutes. Remove from heat. Stir in Pecorino and lemon juice; season with salt and pepper. Serve with watercress, a drizzle of oil, more cheese, and lemon wedges.

RISOTTO BIANCO WITH ENOKI AND FRESH PEAS



Risotto Bianco with Enoki and Fresh Peas image

For the short season when fresh peas appear at farmer's markets around the country, this pea-studded risotto swirled with crispy enoki mushrooms makes a stunning first or main course paired with either pinot grigio or chardonnay.

Provided by Food Network Kitchen

Yield 4 as a main course, 6 as a first course

Number Of Ingredients 12

3 tablespoons olive oil
7 ounces enoki mushrooms
1 large onion, finely chopped
2 cloves garlic, smashed
2 cups Arborio rice (about 14 ounces)
12 ounces dry white wine
5 cups warm chicken broth
Sea salt
1 pound fresh peas, shelled (about 1 cup peas)
4 tablespoons unsalted butter
4 ounces grated Parmesan
Crusty bread, for serving

Steps:

  • 1. Heat 1 1/2 tablespoons oil in a medium pot over medium-high heat. Add the enoki mushrooms and cook until crispy and brown, about 8 minutes. Remove and set aside. Add the remaining 1 1/2 tablespoons oil, the onions, and garlic and cook until soft but not brown, about 8 minutes. Add the rice and turn up the heat.
  • 2. Stir the rice to coat completely with oil and toast lightly. Add the wine and keep stirring until absorbed into the rice. Lower the heat, add a ladle of warm broth (about 1/2 cup) and stir with a pinch of salt. Keep adding the broth, one ladle at a time, stirring until each portion is absorbed. Continue cooking, adding broth until the rice is soft and creamy with a touch of bite (al dente), 25 to 30 minutes total.
  • 3. Meanwhile, bring a small pot of salted water to a boil. Add the peas and cook until just tender and bright green, 2 to 4 minutes. Drain and transfer the peas to a bowl of ice water to stop the cooking. Drain and set aside.
  • 4. When the rice is just cooked, stir in the butter and Parmesan, followed by the peas and enoki mushrooms. Serve warm with crusty bread.

NOODLE BOWL WITH SOBA, ENOKI MUSHROOMS, SUGAR SNAP PEAS AND TOFU



Noodle Bowl With Soba, Enoki Mushrooms, Sugar Snap Peas and Tofu image

Fresh enoki mushrooms are small thin-stemmed mushrooms with a small cap. They are widely available now in supermarkets and very nice in a noodle bowl. A noodle bowl makes for a comforting, filling winter meal and is easily put together. The broth only requires 20 minutes; make it your go-to vegetarian broth because it freezes well. I have found sliced dried shiitake mushrooms in specialty stores, and dried shiitakes in the Asian foods aisle of my local supermarket.

Provided by Martha Rose Shulman

Categories     dinner, lunch, appetizer, main course

Time 30m

Yield Serves 4

Number Of Ingredients 11

6 to 8 dried shiitake mushrooms (or 1 ounce sliced dried shiitakes) or a small handful of dried porcinis or other dried mushrooms, rinsed
1 bunch scallions, sliced, or 1 leek, white and light green part only, cleaned and sliced
2 kombu strips
1 medium carrot, sliced thin
2 quarts water
6 ounces Japanese soba noodles, cooked and tossed with 2 teaspoons sesame oil or grapeseed oil
1/2 pound enoki mushrooms
6 to 8 ounces tofu, either soft or firm, to taste, marinated tofu or commercial seasoned tofu, diced
1/2 pound sugar snap peas, trimmed, strings removed
1 bunch scallions, thinly sliced, light and dark green parts kept separate
1/4 cup chopped cilantro, plus sprigs for garnish

Steps:

  • To make the broth, combine dried mushrooms, scallions or leek, kombu, carrots, and water in a saucepan or soup pot and bring to a simmer. Reduce heat to low, cover and simmer 20 minutes. Place a strainer over a bowl and line with cheesecloth. Drain broth and return to pot. Season to taste with soy sauce, salt or both.
  • Bring broth to a simmer. Add enoki mushrooms, tofu and sugar snap peas and simmer 2 to 3 minutes. If noodles have been refrigerated, warm by placing them in a strainer and dipping strainer into the simmering broth.
  • Distribute noodles among 4 deep or wide soup bowls. Add the white and light green parts of the scallions and chopped cilantro, cover and turn off heat. Allow to sit for 3 minutes.
  • Ladle soup into bowls, taking care to distribute tofu, sugar snap peas, enokis and scallions evenly. Sprinkle dark green parts of the scallions over each serving, garnish with cilantro sprigs, and serve.

Nutrition Facts : @context http, Calories 499, UnsaturatedFat 36 grams, Carbohydrate 20 grams, Fat 45 grams, Fiber 6 grams, Protein 9 grams, SaturatedFat 7 grams, Sodium 61 milligrams, Sugar 5 grams

PEAS WITH MUSHROOMS



Peas with Mushrooms image

Very easy. Great with steak or fish.

Provided by MOLSON7

Categories     Side Dish     Vegetables     Green Peas

Time 20m

Yield 4

Number Of Ingredients 9

1 small onion, chopped
2 cloves garlic, minced
2 tablespoons butter
1 (10 ounce) package frozen green peas, thawed
1 (4.5 ounce) jar sliced mushrooms, drained
1 teaspoon white sugar
½ teaspoon salt
¼ teaspoon dried thyme
1 pinch black pepper

Steps:

  • Cook peas according to package directions. Set aside.
  • Melt butter in a skillet over medium heat. Saute onion and garlic in butter until tender, about 5 minutes. Stir in the peas and mushrooms, then season with sugar, salt, thyme and pepper. Reduce heat to low, and cook just until heated through.

Nutrition Facts : Calories 127.6 calories, Carbohydrate 14.7 g, Cholesterol 15.3 mg, Fat 6.2 g, Fiber 4.2 g, Protein 4.7 g, SaturatedFat 3.7 g, Sodium 546.1 mg, Sugar 6.2 g

Tips:

  • To prepare the watercress, remove any tough stems and wash thoroughly. You can use a salad spinner to dry the watercress leaves.
  • For the roasted enoki mushrooms, toss the mushrooms with olive oil, salt, and pepper. Spread them in a single layer on a baking sheet and roast at 400°F for 10-15 minutes, or until golden brown and crispy.
  • To blanch the peas, bring a pot of salted water to a boil. Add the peas and cook for 2-3 minutes, or until they are bright green and tender. Immediately transfer the peas to a bowl of ice water to stop the cooking process.
  • For the dressing, whisk together the olive oil, lemon juice, honey, salt, and pepper. You can also add a pinch of garlic powder or onion powder for extra flavor.
  • To assemble the salad, combine the watercress, roasted enoki mushrooms, peas, and dressing in a large bowl. Toss to coat and serve immediately.

Conclusion:

This watercress salad with roasted enoki mushrooms and peas is a refreshing and flavorful side dish that is perfect for any occasion. The watercress is peppery and slightly bitter, while the roasted enoki mushrooms add a crispy and umami flavor. The peas add a touch of sweetness and the dressing brings it all together. This salad is also very easy to make and can be ready in just a few minutes. So next time you are looking for a healthy and delicious side dish, give this watercress salad a try. You won't be disappointed!

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