If you’re familiar with good ‘ol Shabu-Shabu, or Hot Pot (as most coños would prefer calling it), then you’ve probably brushed elbows with the beef or pork-wrapped enoki mushrooms . These bite-sized staples can also be found in most yakitori restaurants such as Nanbantei of Tokyo and Nihonbashi Tei.
In today’s Coño Kitchen, we opted to marry these enoki mushrooms with something more worthy of the name—fine sheets of jamon serrano. At three thousand something per kilogram, you can imagine sinking your teeth in cash-wrapped mushrooms instead.
To those with who like everything seared and flamed, it might seem a bit kadiri because we’re using nothing but raw ingredients in this recipe. In that case, visualize some sashimi. Nothing gross about that naman, di ba? So why cringe at this raw combination when it’s sobrang sarap!
The complementary flavors of the earthy mushrooms and the salty, savory meat that gently eases in through your mouth is like a gentle raincloud firing salty lightning bolts here and there. If you’re the type to go dipping everything in some form of liquid, pair it with the Pesto Sour Cream dip for a truly bongga experience.
Perhaps the best part of this dish is that you don’t have to drag your tita and ask her to make luto this for you. Just make balot the Jamon on the enoki, make it sawsaw in the dip, and voilà! Bon appetit!
Enoki Mushroom wrapped in Jamon Serrano
Yield: 4 servings
Ingredients for the Enoki Mushrooms wrapped in Jamon Serrano
- 8 slices Jamon Serrano
- 1 pack enoki mushrooms
Ingredients for the Pesto-Sour Cream Dressing
- 1/4 cup sour cream
- 1-2 tbsp pesto
- Salt and pepper
Procedure for Enoki Mushrooms wrapped in Jamon Serrano
- Divide enoki mushrooms into 8.
- Wrap each with Jamon Serrano.
- You have the option to blanch enoki mushrooms if you want. (The photo above is unblanched.)
Procedure for Pesto-Sour Cream Dressing
- Mix together and taste.
- Adjust seasonings.
- Serve as dip.