Welcoming Spring: Watercress with roasted mushrooms and peas

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This blog has been dormant for a long time. I tried to renew it last spring but couple of posts later things stalled. This is another attempt at revival.

This recipe is from Lucid Food by Louisa Shafia. It is full of inspiring recipes and this is the second recipe I tried from the book. The salad was delicious and I am in love with the miso- mirin dressing.

Ingredients:

Shelled green peas or use frozen sweet peas  2 cups

Soy sauce 1 tablespoon

Mirin 1 tbsp ( substitution: 1 tbsp honey with a drop of white wine)

Sweet white miso  2 tbsp

1/4 cup olive oil

7 ounces enoki mushrooms, roots trimmed ( I used maitake mushrooms)

3 tbsp rice vinegar

1 bunch watercress coarsely chopped

2 scallions , green and white parts julienned into 1 inch length.

How to :

Preheat oven to 425.

Quickly blanch the peas in salted water and set aside.

Whisk together soy sauce, mirin, miso and olive oil.

On a parchment paper lined baking sheet, spread the mushrooms. Put the peas on top and drizzle 3 tablespoons of marinade on top of it. Roast for 6min (if using enoki) or 10mins (for maitake mushrooms) till the mushrooms are done. Remove and cool.

To the remaining marinade add the vinegar . Whisk well to make a salad dressing.

Toss in scallions and watercress to the salad dressing. Fold in mushrooms and peas. Season with pepper. Serve immediately.

Bring some of the spring color inside.


9 responses »

  1. I have seen watercress many times in the market and thought of buying it…but then the thought came how to cook it….now got a nice recipe…thnks for sharing the recipe…

  2. Hi, it looks like you have managed to capture the right mix of flavour, aroma and taste for your yummy mushroom and peas and watercress! Given today’s lifestyles, the right way to great health is by eating healthy homemade foods and avoiding unhealthy snacks. Check out our blog at http://knorratseven.blogspot.com/ for expert tips on healthy eating habits.

  3. I tried your watercress, peas and (used shitake mushrooms)salad for lunch and had to say it was delicious. Thanks for the recipe. Please update more often. Love your site

  4. Thanks for sharing this recipe. I have recorded it down I am going to try it even if its not spring now! It looks really healthy and a great way of gulping down those greens!

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