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
- 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
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 in Soup
- 8 oz enoki mushrooms, roots trimmed
- 4 cups chicken or vegetable broth
- 2 cloves garlic, minced
- 1 tbsp grated ginger
- 2 tbsp soy sauce or tamari
- 2 tsp sesame oil
- Salt and pepper to taste
Separate the enoki mushroom clusters into individual strands by gently pulling them apart. Rinse if needed to remove any dirt.
In a saucepan, bring the broth to a simmer over medium-high heat.
Add the garlic, ginger, soy sauce, and sesame oil. Season with salt and pepper.
Add the enoki mushrooms and simmer gently for 2-3 minutes until just tender. Do not overcook.
Ladle the soup into bowls and top with sliced scallions, chili oil, or a soft boiled egg if desired. Enjoy!
Notes: For miso soup, use dashi broth and add miso paste at the end without boiling.
This quick enoki mushroom soup makes a light but flavorful appetizer or side. Their tender texture and taste pair perfectly in brothy Asian soups.
Enoki mushrooms make a fantastic light weeknight dinner when paired with a protein and leafy greens or grain. The possibilities for using them are endless! Follow these easy enoki mushroom recipes for a delicious result every time.