Enoki mushrooms, also known as enokitake mushrooms, are a delicious and nutritious variety of mushroom that have long, thin stems and tiny caps. They have a mild, sweet flavor and crunchy texture. In this article, I will instruct you how to cook enoki mushrooms in 2 different ways.
1. How To Cook Enoki Mushrooms Sauteed
Ingredients
- 1 package (3-4 ounces) enoki mushrooms
- 2 tablespoons olive oil or butter
- 3 cloves garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons low sodium soy sauce
- 1 teaspoon sesame oil
- 2 tablespoons water
- Optional: red pepper flakes, sliced green onions for garnish
Instructions
Clean the enoki mushrooms by trimming off the very ends of the stems. Leave the clusters intact but separate any large clumps into smaller bunches.
Heat the olive oil or butter in a large skillet over medium-high heat. Add the minced garlic and cook for 1 minute until fragrant.
Add the enoki mushrooms and sprinkle them evenly with the salt and black pepper. Cook for 2-3 minutes, stirring frequently, until the mushrooms are lightly browned.
Add the soy sauce, sesame oil and water to the skillet. Cook for 1-2 more minutes, stirring constantly, until the mushrooms are cooked through and the liquid has reduced down to a glaze.
Remove from heat. Taste and adjust seasonings as needed, adding a dash of red pepper flakes for a bit of heat.
Transfer sauteed enoki mushrooms to a serving dish. Garnish with sliced green onions if desired.
2. How To Cook Enoki Mushrooms Fried
Ingredients
- 8 ounces (225 grams) enoki mushrooms
- 1/2 cup tapioca starch
- 1 teaspoon salt
- 1 teaspoon onion powder
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- Olive oil, for frying
Instructions
Trim the root end of the enoki mushrooms, cutting off about 1 inch (2.5 cm) from the bottom of the cluster. Gently separate the mushrooms into smaller clusters or leave them as a whole.
In a shallow bowl, combine the tapioca starch, salt, onion powder, black pepper, garlic powder, and paprika. Mix well to ensure the seasonings are evenly distributed.
Heat vegetable oil in a deep pan or pot over medium-high heat. You’ll need enough oil to fully submerge the mushrooms while frying.
While the oil is heating, coat the enoki mushrooms in the seasoned tapioca starch mixture. Ensure that each mushroom is well coated, gently shaking off any excess starch.
Once the oil reaches a temperature of around 350°F (175°C), carefully add the coated enoki mushrooms to the hot oil in small batches. Fry them for about 2-3 minutes until they turn golden brown and crispy. Be cautious of any splattering.
Using a slotted spoon or tongs, remove the fried mushrooms from the oil and transfer them to a plate lined with paper towels to drain excess oil.
Repeat the frying process with the remaining batches of enoki mushrooms, ensuring each batch is coated in the seasoned tapioca starch mixture.
Serve the crispy fried enoki mushrooms immediately as a snack or appetizer. They are best enjoyed while still hot and crispy.
