ENOKI ROLLS

As you can probably see, I am still addicted to the Real Women of Philadelphia contest.  But the contest is over now so I can be honest and recommend you actually use goat cheese or organic cream cheese....

Enoki rolls are delicious and elegant appetizers to serve to your guests this spring. Thin slices of prosciutto enclose creamy cheesy creminis, chives, and crunchy enoki mushrooms. A "must try" recipe, you won't be disappointed!

• Prep time: 10 minutes
• |
• Cook time: 5 minutes
• |
• Total time: 15 minutes
• |
• Servings: 16

• 2 tbsp. of extra virgin olive oil
• 1/4 cup(s) of minced shallots
• 1/2 pound(s) of fresh cremini mushrooms, wiped clean and chopped
• 1 tbsp. of brandy
• 2 tsp. of fresh lemon juice
• 8 ounce(s) of organic goat cheese (chevre) or organic cream cheese, room temperature
• 2 tbsp. of minced fresh chives
• 1/2 tsp. of sea salt
• 1/4 tsp. of freshly ground black pepper
• 12 slices Italian prosciuotto, each cut into 4 rectangles
• 1/2 pound(s) of fresh enoki mushrooms
• 32 2" pieces of fresh chives

Steps

1. Heat a large skillet over medium heat.
2. Add the olive oil, shallots, and mushrooms and saute for about 5 minutes, or until the mushrooms are nicely browned and soft.
3. Add the brandy and lemon juice, and stir until the liquid is absorbed, about a minute.
4. Remove from heat and spoon into the bowl of a food processor.
5. Process until the mushrooms are finely chopped. Be sure to use a spatula to scrape down the sided of the bowl.
6. Blend together the cream cheese and chives with an electric mixer.
7. Stir in the mushrooms, sea salt, and pepper.
8. At this point you can refrigerate the mix until you are ready to assemble the rolls, or you can proceed to the next step.
9. Spread a thin layer of the cream cheese blend onto a piece of the prosciutto. Lay a few of the enoki mushroom on the end closest to you, along with a few chives.
10. Ensure that the chives and mushrooms stick out on either end for visual appeal, then roll them up tightly in the prosciutto.
11. Arrange on a serving dish with grated lemon zest and chopped chives around the edge of the plate.