Enoki Mushrooms with Garlic & Scallion Sauce

Why You’ll Love This Recipe

I enjoy this recipe because it uses only a few ingredients yet delivers amazing flavor. The enoki mushrooms become silky and delicate after blanching, and the warm garlic scallion sauce creates a simple but satisfying dish. I also like how versatile this recipe is since it works well as a side dish, appetizer, or light meal alongside rice or noodles.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 14 ounces enoki mushrooms (400g)
• 2 tablespoons oil
• 2 cloves garlic, minced
• 3 tablespoons light soy sauce
• ½ teaspoon sugar
• 1 scallion, finely chopped

Directions

1. I carefully trim about 1 inch from the root section of the enoki mushrooms.
2. Using my fingers, I separate the mushrooms into small bite-sized bundles, then rinse and drain them well.
3. I bring a wok or pot of water to a boil and blanch the enoki mushrooms in two batches for about 1 minute each.
4. After blanching, I drain the mushrooms and transfer them neatly onto a serving plate.
5. In a small saucepan, I heat the oil over medium heat.
6. I add the minced garlic and cook it briefly for about 10 seconds without browning it.
7. Then, I stir in the soy sauce, sugar, and chopped scallions.
8. I bring the sauce to a gentle boil and immediately turn off the heat to keep the garlic and scallions fresh and flavorful.
9. Finally, I slowly pour the hot sauce over the enoki mushrooms and serve immediately.

Servings and Timing

• Servings: 4 servings
• Preparation Time: 10 minutes
• Cooking Time: 10 minutes
• Total Time: 20 minutes

Variations

I sometimes add a drizzle of sesame oil for extra nutty flavor. When I want a little heat, I mix in red pepper flakes or sliced fresh chili peppers. I also enjoy topping the mushrooms with toasted sesame seeds for extra texture. For a richer version, I occasionally add a splash of oyster sauce to the garlic mixture.

storage/reheating

I store leftover enoki mushrooms in an airtight container in the refrigerator for up to 2 days. To reheat, I gently warm them in a skillet or microwave for a short time until heated through. I avoid overheating because the mushrooms can become too soft.

FAQs

What do enoki mushrooms taste like?

I find enoki mushrooms mild, slightly earthy, and very delicate in texture.

Can I use dark soy sauce instead of light soy sauce?

I prefer light soy sauce because it keeps the flavor balanced and lighter, while dark soy sauce may become too strong.

Do I need to cook enoki mushrooms before eating?

I always cook or blanch them briefly for the best texture and flavor.

Can I make this recipe spicy?

I like adding chili oil or fresh sliced chilies when I want extra heat.

What can I serve with enoki mushrooms?

I enjoy serving them with steamed rice, noodles, grilled meats, or other vegetable dishes.

Conclusion

I love how these enoki mushrooms with garlic and scallion sauce turn a handful of simple ingredients into a flavorful and elegant dish. The tender mushrooms and savory aromatic sauce make this recipe quick, comforting, and perfect for any meal.

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