The Enoki mushroom, called Enokitake in Japan, is most known for its role in Japanese cuisine. Wild specimens of Enoki have a very different appearance than the traditional cultivated version of the mushroom. This is due to the extremely high CO2 environment cultivators grow them in. This high CO2 environment causes the mushroom to grow elongated stems and tiny caps, which make it perfect for soups. Wild specimens are often coloured pink and grow large gilled caps.
My Fungi Recipe – Enoki Mushrooms with Garlic and Scallions
– 400g Enoki mushrooms
– 2 tbsp sesame oil
– 3 cloves minced garlic
– 3 tbsp soy sauce
– ½ tsp brown sugar
– 1 finely chopped scallion
1. Remove about 1 inch of the root section of the enoki mushrooms, then rinse clean.
2. Prepare a deep pan or wok with boiling water.
3. Blanch the Enoki mushrooms for about 1 min, then transfer to serving dish.
4. In a small saucepan, heat oil over medium heat. Add garlic and cook for 5-8 minutes until garlic softens and is lightly toasted.
5. Add soy sauce, brown sugar and scallions. Bring sauce to a light boil, then turn off heat. You don’t want to overcook the garlic or scallions.
6. Pour your sauce over the Enoki mushrooms and ENJOY!