Vegan Crispy Enoki Mushrooms with Roasted Vegetables BOSHTV

Crispy Enoki Mushrooms with Roasted Vegetables

  • Simple
  • 1:00 h
  • 16 ingredients

We had the amazing opportunity to visit Budva recently thanks to Budva Travel, a city steeped in history and culture - with a mission from @budva.travel to take the most traditional and tasty Montenegrin dishes, and make them plant-based. This time around we took on a classic, octopus cooked "under the lid". Obviously we replaced that seafood with super crispy enoki mushrooms - and it worked a treat. Mushrooms are such an amazing substitute for meat and fish thanks to their texture and bite. Make sure you try this one at home!

Serves: 4

Ingredients

For the vegetables

  • 500g new potatoes
  • 2 large carrots
  • 2 fennel roots
  • 200g fresh tomatoes
  • 200g baby onions
  • 6 cloves garlic
  • ½ bunch of fresh rosemary
  • ½ bunch of fresh thyme
  • 1 tbsp sugar
  • 50g almonds
  • 300ml white wine
  • 3 sliced spring onions

For the mushrooms

  • 50g cornflour
  • 50g plain flour
  • 1 tsp paprika
  • 6 small bunches enoki mushrooms, ends removed
  • salt and pepper to taste

Before you start

Knives | Chopping Boards | Large Baking Dish/Casserole pan | Saucepan for frying | Mixing bowl | Large plate lined with paper towel | Mixing bowl | Prongs for frying | Slotted spoon | Serving plates | Serving bowls | Wooden spoons for cooking | Hob for cooking | Oven | Serving spoon | Tablespoon | Ramekins for measuring out ingredients

Step 1

Prepare the vegetables

  • Halve the new potatoes.
  • Cut the carrots and fennel into small bite-sized chunks.
  • Roughly chop the tomatoes.
  • Strip the rosemary and thyme leaves from their stalks, discard the stalks and chop the leaves roughly.
  • Peel the baby onions and garlic cloves.

Step 2

Roast the vegetables

  • Place the new potatoes, carrot chunks, fennel pieces, baby onions and garlic cloves into the baking dish.
  • Drizzle over a good amount of olive oil before adding the leaves from the rosemary and thyme.
  • Add the white wine, sugar, and a good pinch of salt and pepper.
  • Mix well until everything is coated in the oil before cooking in the oven for 35 minutes.

Step 3

Add the tomatoes and almonds

  • After 35 minutes of cooking, mix through the almonds and tomatoes.
  • Place back in the oven for 15 more minutes, or until the vegetables are cooked through.

Step 4

While the vegetables are cooking, cook the mushrooms

  • In a mixing bowl, mix together the flour, paprika and a pinch of salt and pepper.
  • Add the enoki mushroom clumps and mix well until they are coated.
  • Place a large pan over a medium heat and add approx. 1 cm of vegetable oil to the base of the pan.
  • Once warm enough to fry, add the enoki mushroom clumps and cook for about 2-3 minutes until golden brown and cooked through, turning over as you cook.
  • Once done, transfer to the plate with the paper towel and leave to one side until needed.

Step 5

Finish the dish

  • Slice the spring onions very finely.
  • Once the vegetable dish is cooked, remove it from the oven and mix through the white parts of spring onions.
  • Top with the cooked mushrooms, then sprinkle over the sliced spring onion greens.