Cajun-Style Enoki Mushroom with Cannelloni and Cherry Tomato
- Brown gravy216 ml793 kcal
- Cannelloni166 g616 kcal
- Cherry tomato3 piece8 kcal
- Dill1 bunch13 kcal
- Dried oregano3 g8 kcal
- Enoki mushroom293 g108 kcal
- Jicama2 piece304 kcal
- Paprika7 g20 kcal
- Sage1 sprig3 kcal
- Salt3 g0 kcal
- Snow peas177 g74 kcal
- Vegetable oil38 ml336 kcal
Calorie values are estimates based on standard ingredient data. You are responsible for verifying accuracy for your own dietary needs.
Cajun-inspired comfort food: tender enoki mushroom paired with cherry tomato, jicama and snow peas and cannelloni, finished with dill and sage and a hit of dried oregano and paprika. 1. Pat the enoki mushroom dry and season with salt, dried oregano and paprika. 2. Heat vegetable oil in a heavy pan and sauté the enoki mushroom until it develops a deep golden crust, about 23 minutes. 3. Add cherry tomato, jicama and snow peas to the pan and cook until just tender, stirring in dill and sage for fragrance. 4. Cook the cannelloni separately according to type until tender, then combine with the pan juices. 5. Finish with a generous drizzle of brown gravy before serving hot.