I made an easy white enoki mushroom bolognese
I used the recipe from Non-no, known in the note community as the "Gyoza Alchemist" who can transmute gyoza wrappers into penne (´∇｀)
Here is the note where she transmuted gyoza (or should I say, penne?).
*This time, I am not using gyoza wrappers or penne.
It was a journey to find "soy meat," also known as "meat from the field," which I use in the recipe below. I feel like it was prominently displayed in supermarkets during the alternative food boom, but I couldn't find it anywhere in the shops I visited, not even in the corners of the newspaper. (´∇｀) (Even though I knew it wouldn't be there)
But I finally found it, so I decided to cook with it.
It was actually supposed to be brown enoki mushrooms, but since I couldn't find those, I'll go with the white ones.
Now, here is the recipe.
Recipe
Easy Enoki Mushroom Bolognese
Ingredients
Dried pasta 40-50g (50g)
Brown enoki mushrooms 100g (using white enoki this time)
Ground meat (using soy meat this time) 50g
Canned diced tomatoes 100-150g (150g)
Onion 1/4, coarsely chopped
Garlic 3 cloves, minced (2 large cloves)
Salt to taste (1/4 tsp)
Pepper to taste (1/4 tsp)
Oil a small amount (a few squirts of olive oil, maybe a tablespoon?)
*The edamame is just a chopstick rest that was left there
For the details of the recipe, since this is a note, please refer to Non-no's article. I will just explain it briefly.
1. Boil the pasta. Sauté the enoki mushrooms. (Add a little pasta water to help loosen them up)
2. Sauté the meat, onion, and garlic. Add the tomatoes and sauté as well.
3. Mix the pasta and enoki with the mixture from step 2. Season with salt and pepper.
I added the following to my version this time.
I like spicy food, so I added a squirt of Sriracha in step 3, and finished it off with a splash of lemon after sprinkling on some parsley. It's perfectly fine without these, though.
Impressions
I thought so when preparing the ingredients, but compared to the amount of onions and such, the garlic is a bit on the generous side, so it has a real punch to it.
Soy meat can sometimes have a bit of a distinct flavor, but it felt like that was well taken care of here. I used lemon and Sriracha to mask the flavor, but I feel like it wasn't even necessary. Well, it's up to your preference.
Thanks to the enoki mushrooms, I was able to cut the pasta amount in half, but the satisfaction level is still high. I only sautéed them briefly, but I feel like the sweet essence of the enoki mushrooms elevates the bolognese by one level.
In the original article, it says the following:
At 20 kcal per 100g,compared to pasta (140 kcal), it'sabout one-seventh
the calories. Just by replacing half the noodles with brown enoki mushrooms, you can cut 120 kcal! 😱‼️ Because the flavor is rich and the umami is strong, it's perfect for pasta and stir-fry dishes.
Brown enoki mushrooms apparently have three times the amino acids and ornithine compared to white enoki mushrooms, so they seem to be the Kaio-ken users of the enoki world.
When you give this a try, please be sure to look for brown enoki mushrooms too (´∇｀)
Thanks to Non-no-san, my diet is making progress.
As a bonus (?), I also had some bread in an equivalent exchange for the calories.
It was like a salt bread, and with the butter flavor, it was delicious.
it's reasonably low in calories
Aside
Some of you might have noticed! Yes! It's that guy!!
Even though it's a plate, it's a company I've heard of: 'Yamazaki Baking Co., Ltd.!'
That's right! It was the plate from this season's bread festival!
\(^o^)/ Yay!
It was surprisingly compact, so I wondered if the pasta would fit, but it was actually just right. They really do aim for easy-to-use sizes.
As expected of Takako Matsu (´∇｀) Wait, is that who you meant?