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.
Juli Waddell says
What oil do you suggest?
Judy says
Hi Juli, any mild tasty oil should work.
Tanvi says
Would this go with soba noodles on the side?
Judy says
That’s a good idea, Tanvi! You should double the sauce.
KAREN E KAMINSKI says
Good morning:
What a surprise. Rich and I saw you all at J.C.’s birthday party last week. I looked for a recipe for enoki mushrooms and what popped up …at the top..but yours. Anyway, the recipe worked bautifully…I did add some sesame oil…..served with buckwheat noodles, baby bok choy and scallops. Thanks.
Judy says
Hi Karen, it’s so great to “see” you here too! Do try more recipes, so we can hear from you more often :-)
Annette says
This seemed like a simple recipe. It didn’t seem like much since there aren’t many ingredients but I was pleasantly surprised at how clean and tasty it was. It was my first experience with the enoki mushroom and I was not disappointed. Also, I used sesame oil which added lovely flavor. Can’t wait to make it again!
Judy says
Lovely, so glad you enjoyed it.
Parul says
Loved it.. super simple and yet so yummy.. my family liked it.. thanks
Judy says
Lovely, Parul, you are very welcome!
Theresa Capri says
Thanks! This was yummy! My daughter gave me a couple packages of Enoki mushrooms and this was my first time cooking. Only out of habit, I added some sesame oil and that was delicious as well. Otherwise I prepared as the recipe said. The pictures show more garlic and green onion than I had while following the recipe. Had a little leftover and will throw in some miso soup. Thanks for sharing!
Judy says
How great is that, Theresa! I also enjoy this dish immensely.
Carolyn says
Hi Judy,
Thanks for this simple recipe which is both tasty and easy to both prep and cook.
Tonight will be a repeat of this recipe. :-) Over this weekend, will try out Bill’s cantonese style spring roll. Have been trying out a number of recipes from your blog where some I modified to suit my convenience during crunch time ! :-)
I am not sure how I came across your family’s blog but somehow managed to bookmark it. Enjoyed going through the recipes and travel adventures that your family have had. Keep it up !
Best wishes. Carolyn
Judy says
Hahaha, so glad to have you along on our journeys in food and around the world, Carolyn! Happy wokking.