Enoki Mushrooms with Garlic & Scallion Sauce
This 15-minute dish with enoki mushrooms, garlic, scallions, soy sauce, and sesame oil is super easy to make and so flavorful.
These adorable mushrooms have a tender-crisp texture, they are packed with umami flavor, and are great in soups, as a side dish, with rice, grilled, or in place of noodles. My daughter has been asking me to make a recipe using enoki mushrooms ever since she had them at a hot pot restaurant a few months ago. I found a super quick and simple recipe on The Woks of Life that sounded delicious and used flavors, which my kids both love. The entire batch was devoured in minutes and we all thought they were excellent.
How to Make Enoki Mushrooms with Garlic & Scallion Sauce
Being gentle, trim away about 1-inch of the root section from the mushrooms. Next, use your fingers to tear the enoki mushrooms into small bite-sized bundles.
Prepare a wok or skillet with boiling water, and carefully blanch the enoki mushrooms for 1 minute. Remove and drain on paper towels then line them up on a small serving plate.
Heat the vegetable oil and sesame oil in a small saucepan over medium heat. Add the garlic and cook, stirring constantly, for 10 seconds. Add the soy sauce, scallions, sugar, and sriracha. Bring to a boil and turn off the heat. Don’t overcook. the garlic and scallions–you want them to taste fresh and sweet not bitter.
Slowly pour the well-whisked sauce over the enoki mushrooms and serve. Enjoy.
Equipment
Ingredients
- 7 oz enoki mushrooms
- 2 tsp vegetable oil
- 1 tsp sesame oil
- 1-2 small cloves of garlic, minced
- 1½ tbsp soy sauce
- 1 scallion, finely chopped
- ¼ tsp sugar
- Sriracha, to taste
Instructions
- Being gentle, trim away about 1-inch of the root section from the mushrooms. Next, use your fingers to tear the enoki mushrooms into small bite-sized bundles.
- Heat the vegetable oil and sesame oil in a small saucepan over medium heat. Add the garlic and cook, stirring constantly, for 10 seconds.
- Add the soy sauce, scallions, sugar, and sriracha. Bring to a boil and turn off the heat. Don't overcook. the garlic and scallions--you want them to taste fresh and sweet not bitter.
- Slowly pour the well-whisked sauce over the enoki mushrooms and serve. Enjoy.
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I miss enoki mushrooms! They are so GOOD. This is for sure on my list to make when I find some enoki.
I don’t believe I’ve ever had these mushrooms but they look delicious in your dish and I know I would enjoy it. Now that the word umami is showing up frequently, I going to have to figure out just what the taste is.
Neat dish! Don’t often cook with noki mushrooms, and you’ve just reminded me how good they can be. Particularly in this recipe — really nice. Thanks!
This is a unique and new recipe for me. How exciting.
I really like your presentation by tearing them into pretty little bundles.