1 pound fresh enokitake mushrooms
6 rindless smoked bacon strips
4 lemon wedges
ground white pepper to taste
Cut off the root part of the enoki cluster about 3/4 inches from the end. Do not separate the stems. Divide the enoki into 12 bunches. Take a bunch, place the middle if it near the end of one bacon strip leaving 1 inch of enoki showing. Roll up the bunch of enoki with the bacon. Tuck any extra stems into the bacon. Secure the end of the bacon with a toothpick. Repeat with each bunch. Preheat the grill to high. Place the enoki rolls on an oiled wire rack. Grill both sides until the bacon is crisp and the enoki start to burn (about 10 min). Remove the enoki roll and place on a board. Using a fork and knife chop each roll in half in the middle of the bacon belt. Arrange top part of the enoki roll standing upright. Server with lemon wedge and white pepper.
courtesy of: Friends Eat