I knew Enoki mushrooms had finally made it to the mainstream in the US when our vegan friend, Mitch, (you can see him in the camping photos with Bill), claimed that he loved this “newfound” mushroom. For me, there is nothing new about Enoki mushrooms (a.k.a. enokitake)––we’ve always loved them! Enoki is the Japanese name for them. We Chinese call them “golden needle mushrooms” (金针菇, jin-zhen-gu) or “lily mushrooms.”
Enoki mushrooms are usually vacuum-packed, in packages of about 7 ounces apiece, and they have a pretty long shelf life when refrigerated. When fresh, the color should be white, and the stems should be firm. Trim away about 1-inch of the roots, give them a quick rinse, and you are ready to go! When used in soups and hot pots, it’s a sidekick, but when blanched (or steamed) and dressed in a yummy sauce, it becomes a main character!
I remember first eating Enoki mushrooms sold in cans or as a condiment in glass jars with chili oil. I instantly took a liking to them for their crunchy texture. It’s hard to fathom something this skinny and mushroom-y giving a hearty veggie-like crunch. But these days, fresh Enoki have become pretty widely available (to Mitch’s credit, it’s true that it was only fairly recently that this has been the case), and it’s most often used in soups and hot pots.
We’re familiar with the vegan struggle through our friend Mitch, but one reader recently commented that he has to scrape our site for vegan recipes. So I decided to post a few vegan recipes to amend the situation, with this Enoki Mushroom with Garlic and Scallion Sauce being the second recipe. The first was my Kung Pao Mushrooms, and there are more to follow!
Even though this is a vegan dish, I can say that it’s just as good as our steamed whole fish! If you were to ask me to rate this dish on taste, texture, simplicity, and health factor, it’s a winner through and through–the fact that it’s a vegan recipe is just a bonus!
You’ll need:
- 2 packs of enoki mushrooms, a total of 14 ounces
- 2 tablespoons oil
- 2 cloves garlic, minced
- 3 tablespoons light soy sauce
- ½ teaspoon sugar
- 1 scallion, finely chopped
Be gentle when handling these enoki mushrooms. Trim away about 1-inch of the root section.
Use your fingers to tear the enoki mushrooms into small bite size bundles and line them up neatly. Rinse clean and drain.
Prepare a wok with boiling water, and blanch the enoki mushrooms in two batches, cooking each batch for about 1 minute.
Drain off the water and transfer the mushrooms to your serving plate.
In a small saucepan, heat the oil over medium heat. Add the garlic, and cook for about 10 seconds (no need to brown the garlic).
Now add the light soy sauce, sugar, and scallions.
Bring the sauce to a boil, and turn off the heat. Don’t overcook the garlic and scallions–we want that fresh and sweet taste! Slowly pour the sauce over the enoki mushrooms, and serve.
As Ina would say, how easy was that?!
- 2 packs of enoki mushrooms, a total of 14 ounces
- 2 tablespoons oil
- 2 cloves garlic, minced
- 3 tablespoons light soy sauce
- ½ teaspoon sugar
- 1 scallion, finely chopped
- Be gentle when handling these enoki mushrooms. Trim away about 1-inch of the root section. Use your fingers to tear the enoki mushrooms into small bite size bundles and line them up neatly. Rinse clean and drain.
- Prepare a wok with boiling water, and blanch the enoki mushrooms in two batches, cooking each batch for about 1 minute. Drain off the water and transfer the mushrooms to your serving plate.
- In a small saucepan, heat the oil over medium heat. Add the garlic, and cook for about 10 seconds (no need to brown the garlic). Now add the light soy sauce, sugar, and scallions. Bring the sauce to a boil, and turn off the heat. Don’t overcook the garlic and scallions--we want that fresh and sweet taste! Slowly pour the sauce over the enoki mushrooms, and serve.
Jennifer says
This recipe is SO. GOOD. And SO easy. Thank you thank you thank you!!
Judy says
You are very welcome, Jennifer!
Belinda says
I did it and I added shrimp deliciousness in my table!!!
Judy says
Awesome! So glad you enjoyed it.
FAHIM says
Hi there,
Wait, there’s no way 2 tablespoon Oil and 3 tablespoon light soy sauce can cover 400 grams of Inoki.
And the sauce in the picture seems way more watery, apologies but what am i missing here ?
Regards
Judy says
Hi FAHIM, there will be liquid from the blanching water as well. But definitely feel free to adjust the taste to suit your own preferences.
DMc says
Hey There, are you aware that Pintrest has blocked all links to your site stating it causes “Spam”. . I’m really bummed now that none of my Pins are useless. Please review our spam processes and resolve. Thank you
Judy says
Hi DMC, it was a mistake and Pinterest has since unblocked us. Pinterest is working now.
Rachel Manak says
I’m in college and this is the first meal I’ve ever cooked for myself. I had no cooking experience prior to this. It was delicious and very easy to make!!
Judy says
Hi Rachel, so glad to hear about your first success!
SquirrellyTots says
I am a suburban mom in need of fresh ideas and new-to-us flavors. My kids might not be keen but my husband and I are eager food explorers. I made this recipe as is and while the kids passed, the adults were happy. In fact I pretty much ate all if it by myself. I love mushrooms and this was a great, simple recipe. A few days later I took a slightly different tack but still wanted quick and simple. Since I had run out of enoki mushrooms, I made a mash up of the sauce from this recipe and the simple, spicy pan fried noodles. Stir fried white beech mushrooms and baby bok choy with stir fried noodles, drizzling the sauce over the top. I made it extra spicy since it was just for the adults. Thanks for the refreshing ideas as the adults in my house are starting to protest the narrow definition of dinner from our kids.
Judy says
Hahaha…good for you! Too often we, the parents, are trying too hard to please our kids. I know because I do the same :-)
Judith says
On your enoki mushroom with scallions and garlic, how did you get the red color? Did you use red chili peppers?
Judy says
Hi Judith, no, I did not use red chili peppers. The red hue comes from the light soy sauce, and the brand of the light soy sauce I use is Pearl River Bridge.
Dávid Virág says
Hi! I’m from Hungary, and as far as I know I can’t get the vacuum packed version of the mushrooms here, only canned ones which are inside a salty liquid. (http://www.azsiabt.hu/termekek/GOMBAX/aranytu-gomba-8259/8259). Would it work as well as the vacuum packed ones or I couldn’t use them at all?
Bill says
Hi David, Great to hear from you and Hungary! I think the canned versions are cooked and brined but a short rinse in cold water and adjustment to the seasoning (salt) should still yield a delicious dish!
Dan says
So easy and tasty. Will definitely be making it again. Added a little seasame oil as well.
Judy says
Hi Dan, this is a great dish, so glad you made it and liked it :-)
Jackus says
They are also available in forests across the Europe. you can find them during the winter period only! They look different because, in the nature they have access to sunlight. On this clip my first december harvest https://www.youtube.com/watch?v=y_CLqLzfb58&t=35s
Judy says
Thank you for sharing, Jackus. I know I wouldn’t collect wild mushrooms, because the edible ones are extreme difficult to identify, and it can be dangerous if you don’t know what you’re doing!
Sharyn says
Made it, so easy and delicious
Judy says
YEAHHHH!
Anna Sanchez says
I made this and the mushrooms were extremely chewy and fibery. I tried another batch, steaming them a little longer. Is it possible the mushrooms I bought were old? They looked fresh and white. Three of us sat there chewing away and had to spit some of it out. I so wanted this to turn out wonderful.
Judy says
Hi Anna, I am at a lost, are you sure you bought enoki mushroom? I’ve never had any mushroom that I had to spit out. I don’t know what to say.
Corey says
I experienced that too. I ended up eating them in small batches. First time making them and I don’t know anybody else that has eaten them so I have nothing else to go by!
Judy says
Hi Corey, the texture of enoki mushroom is a bit crunchy. I have never experienced the “fibery” texture you describe––I am at a loss. :-{
Melanie says
I LOVE enoki (and all kinds) of mushrooms. I’m always looking for new ways to do them, so thank you!
Judy says
Hope you love it, Melanie!
E.A. says
Ni hao Judy,
This looks fantastic, and I love the vegan options. A quick question about the recipe – the sauce in the photo looks like more liquid than 2 tbsp oil + 3 tbsp soy sauce, is the boiling water of the mushrooms also included, or what gives this volume of liquid?
Also, an unrelated question, but I came across this recipe while looking on your site for a recipe for yang rou pao mo (羊肉泡馍), which I couldn’t find. Am I missing it, or is that a dish you have yet to post about? Thanks!
Judy says
Hi E.A., even though I drained the water, there was still some residual water left from the blanched mushrooms. Also, I used more oil in this post than necessary, so I adjusted it accordingly in the recipe.
I have not yet posted Yang Rou Pao Mo; that’s why you couldn’t find it.
Christine says
This would be a great accompaniment for more involved recipes. As it was, I made three rather quick dishes with cold eggplant salad, and shredded cabbage+sweet potato starch noodles. I started steaming the eggplant, and then made this dish first – covered it with a plate, and it was still warm when I got everything else done!
Oh, and my only modification was adding chopped pickled chilies to the top. ;P
Judy says
Hahahaha…I did the same with mine, I added pickled chilies (剁椒）to the sauce. Many people don’t like spicy food, so I did not make this recipe “my way.” Wink! Wink!
Janine says
I made it yesterday and it was so good I am making it again today! It didn’t really specify what kind of oil to use so I experimented and used sesame oil. It turned out savory. Love it!
Judy says
Hi Janine, please use vegetable oil. Sesame oil has a very strong flavor and should only be used in small amounts as a flavor agent.
Corey says
I used half sesame oil, a quarter grapeseed oil, and a quarter coconut oil. Also substituted the sugar with coconut sugar and a pinch of icing sugar. Delicious but not overpowering!
Judy says
That sounds lovely, Corey!
Aly says
I used this recipe twice this week! It’s so quick and delicious.
Judy says
How great, Aly! So glad you tried it and liked it :-)
Gwyn says
This looks fantastic! Plus I always appreciate more vegan recipes. I’m not vegan personally, but I have a lot of friends who are and I love having lots of options to cook for them.
Judy says
Hi Gwyn, trust me, you will not know that you are eating vegan.
marisa says
This looks delicious! And yes, please do post more vegan (and vegetarian) recipes. I’ve made several of your vegetarian recipes with great success – the broccoli and tofu bowl is my 9-year-old’s favourite!
Judy says
Yeaaaaahhh, love it!
Eilene Buescher says
I’m confused regarding the photos that accompany this recipe. It looks like there is more sauce than 3T of soy sauce and I’m wondering where that red sauce come from?
Thank you for clarifying.
Eilene
Judy says
Hi Eilene, the color comes from the light soy sauce, and the brand I use is Pearl River Bridge.
Bianca says
That looks amazing! O_o
And so simple. Will definitely try that.
Judy says
You will love it, Bianca!
Lynn says
We like things saucy. Have you tried doubling this recipe? Sometimes simply doubling sauce ingredients doesn’t work.
Judy says
Hi Lynn, you can’t double the sauce. it will be too salty. To increase sauce, I’d add 1 more tablespoon of light soy sauce + 2 tablespoons of the water that you used to soak the mushrooms.
lauren says
Thank you for this! I love enoki mushrooms but usually end up using them in things, not on their own. Can’t wait to try this.
Judy says
You will love it, Lauren!
Priya Shiva says
Awesome dish and excellent photography!
Judy says
Thank you so much!