One-Pan Enoki Mushroom with Asparagus, Radicchio and Red Onion
- Asparagus1 bunch50 kcal
- Borage1 bunch6 kcal
- Cannellini beans154 g513 kcal
- Coconut oil30 ml268 kcal
- Curry leaf1 bunch31 kcal
- Dried basil4 g9 kcal
- Enoki mushroom139 g51 kcal
- Mayonnaise79 ml537 kcal
- Radicchio1 head92 kcal
- Red onion1 piece44 kcal
- Sea salt4 g0 kcal
Calorie values are estimates based on standard ingredient data. You are responsible for verifying accuracy for your own dietary needs.
Baja-inspired comfort food: tender enoki mushroom paired with asparagus, radicchio and red onion and cannellini beans, finished with curry leaf and borage and a hit of dried basil. 1. Pat the enoki mushroom dry and season with sea salt, dried basil. 2. Heat coconut oil in a heavy pan and roast the enoki mushroom until it develops a deep golden crust, about 24 minutes. 3. Add asparagus, radicchio and red onion to the pan and cook until just tender, stirring in curry leaf and borage for fragrance. 4. Cook the cannellini beans separately according to type until tender, then combine with the pan juices. 5. Finish with a generous drizzle of mayonnaise before serving hot.