By Craig T. Kojima, Star-Bulletin
Delicate enoki mushrooms are featured in a spinach salad,
one of several mushroom specials at Auntie Pasto's
Mushroom Festival. For reservations call 523-8855.
The menu includes Chicken Breast stuffed with Mushroom Risotto, Roast Striploin of Beef with Wild Mushroom Sauce and Wild Mushroom Pasta. Appetizers include Mushroom Pesto and a Black Forest Mushroom Soup.
You'll find portabello, oyster, shiitake, crimini and enoki 'shrooms in these dishes, as well as the good old button.
Here's a sample:
1 pound spinach leavesDrain spinach well and set aside in refrigerator. Saute bacon until lightly browned. Add demi glaze, balsamic vinegar and sugar. Simmer gently until well-blended, about 5 minutes. Add salt and pepper. Keep warm, not hot. Place spinach in a chilled bowl. Cut bottom roots off mushrooms and place atop spinach. Drizzle warm dressing over all; garnish with fresh croutons. Serves 4.
3-1/2 ounces enoki mushrooms
Dressing:
1 cup demi glaze or brown gravy
1/4 cup sugar
1/4 cup balsamic vinegar
4 ounces bacon, julienned
Salt and pepper to taste
Approximate nutritional analysis per serving, without added salt or croutons: 270 calories, 17 g fat, 6 g saturated fat, 20 mg cholesterol, 570 mg sodium.**
Star-Bulletin
