Enoki Mushroom Recipe
This Enoki Mushroom Recipe features tender mushrooms sautéed in sesame oil, soy sauce, and a hint of spice. Quick to make and full of umami flavor, it's a simple yet delicious dish. Perfect as a side or appetiser, it highlights the delicate texture of enoki mushrooms while delivering bold, satisfying taste in minutes.
Equipment
- Frying pan or skillet
- Knife and chopping board
- Small mixing bowl (for sauces)
- Tongs or spatula
- Measuring spoons
Ingredients
- 200 g 7 oz enoki mushrooms, trimmed and cleaned
- 1 tbsp toasted sesame oil
- 2 cloves garlic minced
- 1 –2 tbsp low sodium soy sauce
- 1 tsp rice vinegar
- 1 tsp sriracha or to taste, for heat
- 1 tbsp teriyaki sauce
- 1 tbsp fresh chives finely sliced (for garnish)
Instructions
Get The Mushrooms Ready
- Cut off the bottom part where the enoki mushrooms are all stuck together. Gently pull them apart so they’re loose. Give them a quick rinse under cold water, then pat them dry with a paper towel.
Heat Things Up
- Put a bit of sesame oil in a pan and warm it up over medium heat.
Add The Flavors
- Toss in some minced garlic and a little grated ginger if you’re using it. Stir it around for about 30 seconds, just until it starts smelling really good.
Cook The Mushrooms
- Drop the enoki mushrooms into the pan. Stir them around for 2 to 3 minutes until they soften a bit.
Season Everything
- Pour in soy sauce, a splash of rice vinegar, a bit of sriracha for heat, and some teriyaki sauce. Stir well so the mushrooms are nicely coated. Let it all cook together for another minute or two.
Finish And Serve
- Take the pan off the heat. Sprinkle with chopped chives on top. Serve right away great as a side dish or on top of rice or noodles.
Notes
Enoki mushrooms spoil quickly in plastic. Store them in a paper bag in the fridge. Also, cook them thoroughly never eat enoki raw because of potential bacterial risk like Listeria.