Mushroom Maki Rolls

By The Canadian Living Test Kitchen

55 people added this to their Recipe Box

This recipe makes 48 pieces servings

Nutritional Info
Per piece: about	-
cal	2323 cal
pro	1 g1g pro
total fat	00 total fat
sat. fat	0 g0g sat. fat
carb	4 g4g carb
fibre	00 fibre
chol	0 mg0mg chol
sodium	52 mg52mg sodium
% RDI:	-
iron	11 iron
vit A	11 vit A
vit C	22 vit C
folate	22 folate

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Serve these vegetarian rolls with pickled ginger and sushi soy sauce, which is milder and sweeter than regular soy sauce. In a pinch, use sodium-reduced soy sauce.

Ingredients

1-1/4 lb shiitake mushrooms 1-1/4 1-1/4lb lbshiitake mushroomshiitake mushrooms
2 tsp vegetable oil 2 2tsp tspvegetable oil
2 tsp sesame oil 2 2tsp tspsesame oil
2 garlic cloves , minced2 2garlic clovegarlic cloves, minced
1 tbsp mirin or sherry 1 1tbsp tbspmirin or sherry
1 tbsp sodium-reduced soy sauce 1 1tbsp tbspsodium-reduced soy sauce or sushi soy sauce
1 pkg enoki mushrooms 1 1pkg pkgenoki mushrooms or beech mushrooms
6 roasted nori sheets 6 6roasted nori sheets
Sushi Rice recipe Sushi Rice recipe
3 3green oniongreen onions, thinly sliced lengthwise
1 cup watercress , trimmed1 1cup cupwatercress, trimmed

Preparation

Remove shiitake stems and save for another use. Halve shiitake caps if large. In skillet, heat vegetable and sesame oils over medium-high heat; saute shiitakes and garlic until softened, 5 minutes.

Stir in mirin and soy sauce; cook until no liquid remains, about 2 minutes. Scrape into bowl; let cool for 15 minutes. (Make-ahead: Cover and refrigerate for up to 12 hours.)

Trim roots off enoki mushrooms; separate enokis into strands. Set aside.

Place 1 nori sheet, shiny side down and with long side closest, on bamboo sushi rolling mat. With moistened fingers, lightly spread about 1/2 cup (125 mL) of the rice in even layer, leaving 1/2-inch (1 cm) border along each long side.

Lay one-sixth of the shiitake mixture in horizontal line about 2 inches (5 cm) from closest long edge, then one-sixth of the enoki mushrooms on top. Top with one-sixth each of the green onions and the watercress.

Working with closest edge of bamboo, lift and roll up nori, firmly encasing filling. Set aside, seam side down. Repeat with remaining ingredients to make 6 rolls. (Make-ahead: Wrap each in paper towel and set aside for up to 2 hours.)

With sharp knife, trim ends. Cut each roll into 8 slices, wiping knife with wet cloth between cuts.

Source : Canadian Living Magazine: November 2007