Enoki mushrooms have long been used in Asian cuisine and are gaining popularity in the rest of the world due to their versatility and mild flavor. They are very different in appearance compared to porcini or champignons: they have a long and thin white stem, surmounted by a small cap of the same color. The mild taste makes them suitable for adding to many different recipes. Furthermore, they are very easy to prepare and can be cooked in many ways, for example they can be added to soups, they can be stir-fried as a side dish or they are also good eaten alone!
Ingrediants
Miso Soup with Enoki Mushrooms
- 1 sheet of dried kombu seaweed
- 60 ml of dark miso paste
- Half a tablespoon of spicy sriracha sauce
- 1 minced clove of garlic
- 1 tablespoon (15 ml) of coconut oil
- 1 tablespoon (15 ml) of maple syrup
- Salt to taste
- 450 g of savoy cabbage cut into strips
- 700 g of enoki mushrooms
- 120 g of spring onion
- 1, 2 l of water
For 4 people
Enoki Mushrooms as a Main Course
- 400 g of enoki mushrooms
- 2 tablespoons (30 ml) of oil
- 2 minced garlic cloves
- 3 tablespoons (45 ml) of soy sauce
- Half a teaspoon of sugar
- 1 chopped spring onion
For 4 people
Stir-fried Enoki Mushrooms
- 470 g of enoki mushrooms
- 1 teaspoon (5 ml) of sesame oil
- 2 teaspoons (10 ml) of soy sauce
- 2 minced garlic cloves
- 2 tablespoons (30 ml) of oil (of a variety of your choice)
For 2-4 people
Steps
Method 1 of 3: Make Miso Soup with Enoki Mushrooms
Step 1. Clean the enoki mushrooms
Discard any that have slimy or spotted stems. Rinse them under cold water, then pat them dry with kitchen paper. Once cleaned, trim the stems at the lower end to remove the hard and "woody" part, recognizable by the darker color tending to brown.
- Only rinse the mushrooms just before cooking them.
- After purchasing them, keep them in the refrigerator away from water and other liquids to prevent them from becoming moist and rotting.
Step 2. Place the kombu seaweed in a large pot and add 1.2 liters of water
Put the lid on the pot and heat the water over medium heat. After 5 minutes, reduce the heat and let the kombu seaweed soften over low heat (the water shouldn't boil) for an hour, then add it to the soup. When 60 minutes have passed, remove the seaweed from the resulting broth and throw it away.
When you put the seaweed in the pot, try not to scatter the white powder that covers it because it is the part that will give the broth flavor
Step 3. Add the miso paste, sriracha sauce, garlic, oil, maple syrup and salt
You need 60ml of dark miso paste, half a tablespoon of hot sriracha sauce, one clove of minced garlic, one tablespoon (15ml) of coconut oil and one tablespoon (15ml) of maple syrup. Stir the broth for 4-5 minutes to distribute and dissolve the ingredients.
- If you don't have maple syrup, you can replace it with half a tablespoon of brown sugar.
- Spicy sriracha sauce can be substituted with half a tablespoon of gochujang (a fermented paste made from chilli pepper typical of Korean cuisine). Keep in mind that sriracha sauce is generally spicier than gochujang pasta, while the latter is saltier and has a more complex taste.
- If necessary, you can use a tablespoon (15 ml) of sesame oil to replace the coconut oil. Compared to coconut oil, which has a very delicate flavor, sesame oil has a more pronounced scent and taste reminiscent of toasted seeds.
Step 4. Simmer the mushrooms and cabbage for 10 minutes
Add them to the broth and raise the heat slightly to allow it to simmer. The savoy cabbage and mushrooms will soften and release their flavor into the broth. The aromas of the various ingredients will blend slowly.
Do not leave the pot on the stove for too long, otherwise the mushrooms and savoy cabbage will have an unpleasant chewy consistency
Step 5. Spread the soup into bowls and decorate with the chopped spring onion
Be careful not to splash when transferring hot soup to plates. Add the amount of spring onion you prefer. Remember to turn off the stove unless you want to keep the soup warm for a while. If so, set the flame to low and set an alarm so you don't risk forgetting it on the fire. Finally, turn off the stove and save the leftover soup.
- You can accompany the soup with glutinous rice or add tofu to it.
- You can store leftover soup in the refrigerator and eat it within a week. Transfer it to an airtight container and let it cool completely before placing it in the refrigerator.
Method 2 of 3: Serve the Enoki Mushrooms as a Main Course
Step 1. Prepare the enoki mushrooms by rinsing them under cold water
Handle them with extreme care while washing them, as they are very fragile. Discard the slimy mushrooms and trim the others at the lower end to eliminate the "woody" portion of the stem.
If you want, you can cut the mushrooms into bite-sized pieces or tear them up with your hands
Step 2. Bring one liter of water to a boil in a large saucepan
When the water boils, blanch the enoki mushrooms for 1 minute. You may need to blanch them half at a time, depending on the size of the pot.
This step serves to block the action of the enzymes responsible for the loss of flavor, color and consistency of mushrooms (and, in general, of all vegetables). Boiling water will also get rid of any dirt and grime that the cold water hasn't been able to remove
Step 3. Drain the mushrooms from the water and place them on a serving dish
Use oven mitts or pot holders to avoid burning yourself when handling the hot pot, and drain the mushrooms slowly to avoid splashing. If you want, you can gently dab them with kitchen paper to get rid of excess water before transferring them to a serving dish.
Use a deep plate or bowl that allows you to easily mix the mushrooms after seasoning them
Step 4. Heat 2 tablespoons (30 ml) of sesame oil in a saucepan and sauté 2 cloves of garlic
Adjust the heat to medium-high, then add the chopped garlic. Let it fry for 10-20 seconds, until it begins to release its good scent. Stir to prevent it from sticking to the bottom of the pot and not let it burn.
Burnt garlic has a bitter and persistent taste that can ruin the success of the recipe. If you accidentally burn it, throw it away, then wash the pot and start over
Step 5. Add 3 tablespoons (45 ml) of soy sauce, half a teaspoon of sugar and a chopped spring onion to the pot
Raise the heat to bring the sauce to a boil, then turn off the heat as soon as it starts to boil. The aromas of the ingredients will blend and blend together.
If you wish, you can let the sauce sit for 2-3 minutes, so that it thickens slightly, otherwise you can pour it directly over the mushrooms. Season only those you intend to eat right away; instead, transfer the ones you want to keep to an airtight container to refrigerate without adding the sauce
Step 6. Pour the sauce over the enoki mushrooms and serve them
This recipe is a great option for a vegetarian or vegan lunch. Again, you can accompany the mushrooms with glutinous rice or tofu and serve them as a side dish or main course. You can also add chopped spring onion for a more intense flavor.
- If you prefer, you can accompany the mushrooms with a mixed salad prepared with crunchy and colorful vegetables.
- If the enoki mushrooms are left over, you can store them in the refrigerator in an airtight container, but keep in mind that the sauce may give them a slimy texture. For this reason it is best to season only those you intend to eat.
Method 3 of 3: Sauté the Enoki Mushrooms
Step 1. Rinse and trim the mushrooms at the lower ends
Handle them with extreme care while washing them, as they are very fragile and discard any that have a slimy stem. After washing them, dab them with kitchen paper to absorb excess water.
If you wish, you can cut the mushrooms in half
Step 2. Heat 2 tablespoons (30ml) of oil in a large skillet over medium-high heat
You can use whatever oil variety you prefer, such as olive, coconut, avocado, or grapeseed. What matters is to wait until it is boiling before adding the ingredients.
The easiest way to check if the oil is hot enough is to drop a couple of drops of water into the pan. If you see it sizzling, it means it's hot
Step 3. Put the minced garlic in the pan and fry it for 30 seconds
Stir it all the time, or it may stick to the bottom of the pan and burn. If necessary, reduce the heat slightly.
Burnt garlic has a bitter and persistent taste that can ruin the success of the recipe. If you accidentally burn it, throw it away, wash the pot and start over
Step 4. Add the enoki mushrooms, 2 tablespoons (30ml) of soy sauce and one tablespoon (15ml) of sesame oil
Pour the ingredients into the pan and cook the mushrooms for 3-4 minutes or until they begin to soften. At that point, remove the pan from the heat and let the ingredients rest for 2-3 minutes so that the aromas blend.
You can tell that the mushrooms have softened by looking at them: they will appear slightly wilted compared to when you put them in the pot
Step 5. Serve the mushrooms alone or paired with your favorite ingredients
For example, you can stir-fry some vegetables (such as zucchini, carrots and green beans) with the meat or tofu, after which you can add the enoki and other varieties of mushrooms. If you want, you can accompany everything with glutinous rice,
Enoki mushrooms are very thin and cook quickly, so prepare them separately from the other ingredients. If you cook them in a pan together with vegetables that require prolonged cooking, they will be soft and overcooked
Advice
- Do not wash the enoki mushrooms until you are ready to cook them. If you keep them wet, they will become slimy.
- Try adding raw enoki mushrooms to the salad to give it a nice crunchy note.
- You can find enoki mushrooms in Asian groceries or in the most well-stocked supermarkets and greengrocers.
