Watercress with Roasted Enoki Mushrooms and Peas

• Salt and freshly ground black pepper
• 2 cups shelled green peas
• 1 tablespoon soy sauce
• 1 tablespoon mirin
• 2 tablespoons sweet white miso
• 1/4 cup olive oil
• 7 ounces fresh enoki mushrooms, roots trimmed off at the base of the cluster
• 3 tablespoons rice vinegar
• 1 bunch watercress, coarsely chopped
• 2 scallions, green and white parts, julienned and cut into 1-inch lengths

1. Preheat the oven to 425F.
2. Line a baking sheet with parchment paper.
3. Bring a small saucepan of salted water to a boil and add the peas.
4. As soon as the water returns to a boil, drain the peas and blanch in cold water.
5. Set aside.
6. In a large bowl, whisk together the soy sauce, mirin, miso, and olive oil.
7. Spread the enokis on the baking sheet, then the peas, and spoon 3 tablespoons of the marinade over the top.
8. Roast the vegetables for 6 minutes.
9. Remove from the oven and let cool.
10. Whisk the vinegar into the remaining soy sauce marinade to make a dressing.
11. Add the watercress and scallions and toss.
12. Add the enokis and peas and gently fold them into the bowl.
13. Season with several grinds of pepper.
14. Serve immediately.

salt, green peas, soy sauce, mirin, sweet white miso, olive oil, enoki mushrooms, rice vinegar, scallions

Taken from www.epicurious.com/recipes/food/views/watercress-with-roasted-enoki-mushrooms-and-peas-381379 (may not work)