This may seem like a weird combo, but boy does it ever work and to be completely honest it happened by accident. I initially was looking to make this with haloumi cheese. It’s one of those cheeses that are sometimes easy to find and sometimes …
It’s no secret I’m obsessed with mushrooms. All of them. No mushroom is left unloved and I truly hope my mushroom love spreads far and wide to everyone else! That’s why I can’t wait to share with you these perfect smokey spicy enoki mushrooms. Enoki mushrooms are the kind of mushrooms you would typically find in ramen bowls or even inside some spring rolls. But I love them so much roasted to the extreme to where they become crispy and crunchy and almost burnt.
This recipe is pretty versatile in how far you want to take the cook based on what you’re using it for. If I’m having it as a snack I like to cook it a little further than you may think it needs to go, but if I’m using it in a rice dish (like this one here!) then I like to pull them a little sooner. It comes together in no time at all and I actually have used both my air fryer and oven for these guys so whichever you decide on using it’s up to you! I would suggest keeping an eye on them in the tail end of the cook because I do like them dark and crispy but not inedible.
Here we go!
Perfect Smokey Spicy Enoki Mushrooms
- Air Fryer
- Sheet Pan
- Small Metal Bowl
- 1 pckg Enoki Mushrooms The ones I buy come in a standard package size so they should suffice
- 2 tbsp Scallion or Olive Oil
- 1 tbsp Smoked Paprika
- 1 tbsp Chili Powder
- 2 tsp Garlic Powder
- 1 tsp Kosher Salt
- Cut Woody ends off mushrooms
- Combine all spices
- Take mushrooms and break off into smaller portions, about 1cm bundles
- Coat mushrooms in oil and seasoning. I like to use my hands here to make sure everything is nicely and evenly coated
For Air Fryer
- Place a layer of foil on your air fryer base, helps with cleaning and prevents mushrooms from peaking through.
- In batches cook in AF for 8-10minutes at 400F, I like to flip them to make them crispy
- Take large parchment lined sheet pan, place mushrooms in even later, cook in oven for 15-20minutes, flipping half way and keep an eye on them in the last 7-10 minutes or so. I like my oven ones very crispy but you can cook them to your liking.
Do you ever find you go through food moods? You’ll be making pasta all the time, or having soup a few nights a week? Or ramen often (I mean that’s a given these days for me). But, same, and that’s me with Brussels Sprouts right now. As you can see from my other recipes here. I also am a huge fan of using everything in your fridge and having as little food waste as possible so often my recipes reflect that. I’ll use leftovers, or try to use everything I have before I get more. I think everyone should get into this habit as well! Less waste is better for the environment and your wallet!
I love love love potatoes in more ways than one and my mom made these ‘smashed potatoes’ for me as they’re pretty much my favourite. As much as I love potatoes I wanted to try something a little lighter. I had this lightbulb moment and wondered if I could get the same or similar results with Brussels Sprouts and these did NOT disappoint! Super simple and the perfect side dish for any dinner. I think Sprouts get a bad rap because they were just boiled with salt, or allegedly had a different genetic DNA? But I digress. Please give these a try, they’re very easy to make and you won’t be able to stop!
Crispy Cheese Brussels Sprouts
- Large sheet pan
- Medium-Large Heavy Bottomed Pot
- 450 g Whole Brussels Sprouts
- 4 tbsp Olive Oil
- 1 cup Parmesan or Pecorino Cheese A hard and low moisture cheese works great here, even asiago
- Salt and Pepper to taste
- Preheat Oven to 425F and fill pot with water and set to high to boil
- Cut of ends off Brussels Sprouts and make sure to only cut about 2-3 millimetres to keep the sprout in tact
- Once water is boiling, place sprouts in water and boil for 9 minutes
- While sprouts boiling, grate cheese
- Drain cooked sprouts and place on a greased sheet pan or parchment paper works as well
- Grab a drinking glass and gently 'squish/press' sprouts, so they are about 1-.5" tall
- Generously apply olive oil, salt and pepper to each sprout
- Finally add a sprinkle of cheese to each sprout so they are completely covered
- Bake for 12-15 minutes, checking to make sure they are browning but not burnt
- Serve immediately and enjoy!