Enoki mushrooms are those thin, white mushrooms used in Asian cuisine. Take a close look and you’ll start seeing them everywhere–from stirfrys to soups to noodle dishes.
In Vietnam, street vendors sell grilled skewers of enoki wrapped in thick, juicy slices of bacon. They also sell bunches of water spinach wrapped in bacon. I figured why not combine the best of both, and that’s how Bacon-Wrapped Enoki and Spinach was born.
I find packages of these little guys at a local international farmers market. They should be available in any supermarket that has a decent selection of fungi.
In order to get the bacon nice and crispy, I like to give it a head start in the oven. Place it on a rack inside an aluminum foil lined baking sheet and bake at 400°F for 8-10 minutes, until the edges start to brown up a bit.
Remove the bacon from the oven and let it cool down a little. Take a handful of enoki and wrap in a large spinach leaf then tightly wrap the whole thing in a strip of bacon. Secure with a toothpick if necessary.
Brush each roll up with some coconut aminos and return to the oven. Bake for 10 minutes, then flip them over and brush with some more coconut aminos. Bake for another 5-10 minutes, until the bacon is crisp.
Serve immediately. Enjoy!
- 10 slices sugar-free bacon
- (1) 200g pack of enoki mushrooms, trimmed and divided into 10 bundles
- 10 large spinach leaves
- 2 tablespoons coconut aminos
- Preheat to oven to 400°F.
- Place the bacon on a wire rack set in a baking sheet lined with aluminum foil. Bake for 8-10 minutes, until the bacon begins to crisp slightly.
- Remove the bacon from the oven. Wrap each enoki bundle in a spinach leaf and then in a bacon strip. Secure with a tooth pick if necessary.
- Brush with the coconut aminos and bake for 10 minutes. Flip the wraps over, brush with more coconut aminos and bake for another 5 minutes until the bacon is crisp.