Enoki mushrooms have a mild fruity flavour and a great crunchy texture. In Japan, pickles (otsukemono) are served with every meal and this sweet pickle (amazuzuke) is a delicious example.
Remove the bottom part of a bunch of enoki mushrooms and gently break them apart. Peel and cut 1 or 2 carrots into batons of a similar size to the enoki bunches. Blanch the carrots and enoki separately in lightly salted boiling water for 1-2 minutes each. Drain them well and try to remove as much liquid as possible by pressing the vegetables in the strainer. Transfer them to a glass container. In a small saucepan heat ½ a cup of rice vinegar with ½ a teaspoon of salt and 1 tablespoon of sugar. Heat until the sugar and salt are completely dissolved then pour the liquid over the mushrooms and carrots. Allow to pickle for 4-6 hours. Adjust salt and sugar to taste.
michelle picker cooks 