Crispy Enoki Mushrooms with Roasted Vegetables

1:00 h

We had the amazing opportunity to visit Budva recently thanks to Budva Travel, a city steeped in history and culture - with a mission from 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!

Start cooking ➞




For the vegetables

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

For the mushrooms

<item-todo-done>50g cornflour<item-todo-done><item-todo-done>50g plain flour<item-todo-done><item-todo-done>1 tsp paprika<item-todo-done><item-todo-done>6 small bunches enoki mushrooms, ends removed<item-todo-done><item-todo-done> salt and pepper to taste<item-todo-done>

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

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.

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.

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.

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.

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.
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