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Enoki Mushroom Recipe

Enoki mushrooms have been cultivated since the late 19th century in Japan.

They’re also known as “dried baby portobello mushrooms,” which sounds even more appetizing than their literal name.

What Is Enoki Mushroom?

These tiny little fungi are often used for Japanese cooking because they add an interesting flavor profile that stands out from other ingredients.

Enokis provide a deep, meaty texture and rich savoriness with a subtle sweetness when cooked or eaten raw.

Because of their unique nature, you can use them interchangeably with any other mushroom – especially if you purchase them dried so you don’t need to clean them first.

You can cook them just like regular button mushrooms!

If you aren’t familiar with enoki mushrooms, here are some things you should know about them before using them in your next meal.

Enoki Mushroom Recipe2

What do enoki mushrooms look like?

They resemble small white buttons on stalks.

The caps are similar in size to a quarter (about 1/8 inch) and the stems are hollow.

Because enoki mushrooms are grown under low temperatures, they take longer to dry than most mushrooms.

After drying, the stems become brittle and break easily.

So make sure to handle them gently when preparing this recipe.

How long will it take to grow enoki mushrooms?

It takes between three and four months to grow enoki mushrooms outdoors.

If you live somewhere where there isn’t much rain, you may be able to get away with growing them indoors during winter season by placing them inside an airtight container.

This way, they won’t rot while waiting for summertime.

Where can I buy enoki mushrooms?

  • You can find fresh enoki mushrooms at Asian markets and specialty stores.
  • Just ask if they sell them already cleaned and trimmed.
  • Otherwise, you can trim off the ends of the stem and remove any dirt attached to the cap.
  • Once you have purchased your mushrooms, store them in an airtight container and keep them refrigerated until needed.
  • They last up to one week once opened.

How to prepare enoki mushrooms

The best thing about enoki mushrooms is how versatile they are.

You can eat them raw, marinated, grilled, sauteed, baked, boiled, stir fried, added into soups, salads, rice dishes, and pasta sauces.

Here are two different ways to prep these tasty morsels.

1. How to clean enoki mushrooms

To prepare enoki mushrooms, wash them thoroughly then pat them dry with paper towels.

Remove stems and chop them finely.

Then transfer the chopped stems back to the bowl and repeat the process with the caps.

When both parts are done being prepared, combine them together and set aside.

Don’t worry too much about cleaning the caps.

Since they are very mild tasting, the taste doesn’t change drastically depending on whether you choose to clean them or not.

2. How to cook enoki mushrooms

Cooking enoki mushrooms works the same as any other type of mushrooms.

Here are some simple steps to help guide you through the process.

  • Prepare a large pot filled with water.
  • Bring the temperature of the water to around 180 degrees Fahrenheit (82 Celsius).
  • Add salt to the water and mix well.
  • Add the mushrooms to the boiling water and let them simmer for 10 minutes.
  • This step helps loosen the natural toxins found in the mushrooms’ cells and also kills bacteria present in the water.
  • After ten minutes, drain the excess liquid from the pan and place the mushrooms onto paper towels to absorb the remaining moisture.
  • Transfer the mushrooms to a baking sheet and bake them for another 30 minutes at 200 degrees Fahrenheit (93 Celsius).
  • While baking, sprinkle the mushrooms with sesame seeds, sea salt, and pepper to enhance the flavors.
  • Serve immediately after removing from oven.
Enoki Mushroom Recipe3

Does enoki mushroom contain gluten?

While enoki mushrooms are naturally gluten free, they can sometimes cross contaminate with wheat products.

Make sure you check labels carefully before purchasing to avoid potential allergic reactions.

What Does Enoki Mushroom Taste Like?

Unlike many fungi that are not particularly tasty on their own but make an excellent addition to something else, enoki mushrooms are quite flavorful on their own.

And they’re packed with protein! Enoki mushrooms contain all eight essential amino acids, including some of the rarer ones (arginine, histidine).

They can be eaten raw or cooked, although cooking them gives you additional nutrients.

The texture of enoki mushrooms ranges from slightly chewy when fresh to extremely crunchy when dried.

The flavor is mildly nutty and earthy, with hints of savory meatiness and sweetness.

Some people describe it as being reminiscent of pork rinds and popcorn.

What Is A Good Recipe For Enoki Mushroom?

The answer is simple: Enoki mushrooms are perfect when it comes to cooking because they can be used both raw or cooked.

In addition, they have an umami flavor that makes them one of the most savory vegetables out there.

They’re relatively inexpensive too, so if you want to try this mushroom at home, here’s what you need to know about how to cook enoki mushrooms.

How to choose enoki mushrooms

There are two types of enoki mushrooms that people usually buy: dried ones and fresh ones.

The first type has a slightly earthy smell while the second one smells strongly of water.

You can find either kind of enoki mushrooms in Asian grocery stores, but make sure you check their expiration dates (it varies from store to store).

If you prefer your enoki mushrooms fresh, then you should definitely go with the white variety instead of the brown variety.

White enoki mushrooms are easier to clean up, and they don’t get mushier after soaking.

Brown enoki mushrooms tend to disintegrate easily once soaked in liquid.

Enoki Mushroom Recipe

How Do You Prepare Enoki Mushroom?

Enoki mushrooms are cultivated by soaking them overnight in water with kelp extract or seaweed flakes.

The next day, they’ll be ready to use.

In this article, we show you how to make an enoki mushroom risotto that will leave your guests asking for seconds.

We’ve used only the best ingredients here, so you can rest assured that it’s going to taste great! Here’s what else you need to know about preparing enoki mushrooms:

  • There are different types of enoki mushrooms available on Amazon.
  • You may want to choose one that has larger pores (as these give off a stronger aroma) if you prefer a milder flavor.
  • You should soak the mushrooms in water for at least 8 hours before cooking them.
  • The longer you let them soak, the better the result.
  • Make sure you dry the mushrooms properly after soaking them – don’t just throw them into a pan.
  • To avoid burning the enoki mushrooms, add a little oil when frying them.

Preparing enoki mushroom risotto

If you like your food spicy, try adding some chili powder to your enoki mushroom risotto.

If you’re not keen on spice but still want something mildly flavorful, then why not go all out and serve it with some fresh basil leaves instead of parsley?

For this enoki mushroom risotto, I used dried porcini mushrooms because I love the earthy flavors they bring to dishes.

However, you could easily substitute them with other varieties such as shimeji or reishi mushrooms.

Just keep in mind that they won’t provide the same meatiness that porcinis offer.

This is a simple yet tasty meal that can be served either hot or cold.

It’s perfect for entertaining friends who enjoy hearty meals and rich sauces.

How Do You Cook Enoki Mushroom?

You can eat enoki mushrooms raw or cooked.

The former is best if they’ve just been harvested from the field, while the latter is better when they’ve spent time sitting on your kitchen counter drying out (and absorbing moisture).

To make them easier to digest, soak them in water overnight before using them.

If you want to get creative with your preparation options, try adding them to soups, sauces, stews, or salads.

  • Make an Enoki Mushroom Soup
  • Add Enoki Mushrooms To Your Next Stir Fry
  • Try These Recipes With Enoki Mushrooms
  • Use Them As A Base For Sauces And Dressings
  • Bake Some In Baked Avocados
  • Put Some On Top Of Grilled Cheese Sandwiches
  • Sauté Some In Vegetable Salsa
  • Dip Into Their Nutritional Value

Step 1: Pick Fresh Enoki Mushrooms From The Field

The first step of preparing enoki mushrooms is picking fresh ones from the field.

You can find them at farmers markets year round, but they peak during summer months.

Harvesting them yourself will ensure that you don’t end up with any moldy specimens.

If you live near one of these places, take advantage of their availability and visit often.

Otherwise, look online for other sources like farm stands and farmers markets.

They should be firm and plump without having started to dry out yet.

When purchasing them, check the stem to see if it’s dry enough to snap off easily.

Once you pick them up, rinse them thoroughly under running water to remove dirt and debris.

Remove any extra soil by gently rubbing the underside of each mushroom with a paper towel.

Step 2: Dry Them Off Before Cooking

When you bring home your freshly picked enoki mushrooms, place them somewhere safe until they fully dry out.

It takes about 24 hours, so you may need to keep checking on them every couple hours.

While most people leave them alone to dry, you could toss them into a dehydrator instead if you have access to one.

Just make sure that whatever container you use has been cleaned well beforehand.

After they’re completely dried out, store them inside a plastic bag in a cool, dark location for several weeks.

During this period, they’ll continue to absorb moisture from the air, making them even drier.

Eventually, though, they’ll stop shrinking and start becoming brittle.

What Are Some Good Tips For Cooking Enoki Mushroom?

If you want your enoki mushrooms to be tender but still maintain a nice texture, then it’s best to cut off all of the stems before placing them into water or broth.

The stems tend to get very tough after they’ve dried out, so cutting them off helps to keep them from getting chewy while cooking.

You can also just remove any small bits that don’t look like they’ll fit inside your pan – this will make it easier to see if there is anything left over at the end of cooking time.

When I make my enoki mushroom recipes, I always use one cup (120 ml) of liquid per pound (454 grams).

If you’re using meat stock instead of vegetable stock, reduce the amount by half.

That way, your enoki mushrooms won’t become mushy during cooking.

You can find enoki mushrooms online or in Asian markets, though I recommend buying fresh ones whenever possible.

It’s hard to tell whether they’ll be dry once they’re purchased because they’re often packaged with other types of mushrooms.

To determine whether or not they’re dry, simply place one on top of another.

If the bottom mushroom looks shriveled up, then it’s probably too old.

Fresh enoki mushrooms should sit upright without touching each other.

If the bottom mushroom has turned brown, then it’s definitely past its prime.

Just toss it away!

I usually rinse my enoki mushrooms well before sautéing them, but you may choose to skip this step depending on what type of sauce you plan on making.

When you sautée enoki mushrooms, you need to add some oil to avoid sticking.

Adding oil to already moistened mushrooms can cause them to stick together, which makes it difficult to turn them over later on.

How Do You Know When Enoki Mushroom Is Cooked?

When an enoki mushroom has reached its peak of flavor, it will be tender enough that you can easily pierce through with your fork or knife without much resistance – but not so soft that it falls apart into mush.

The texture should still feel firm, similar to that of a very fresh piece of meat (which is why they’re often used in place of ground beef).

When you cook them long enough, the moisture inside will evaporate out, leaving behind a crispy outer layer and juicy interior.

The color of the enoki mushroom should also change from opaque white to translucent yellowish green.

It shouldn’t look like raw chicken, though — there needs to be a slight browning on the bottom side, especially if you plan to grill them.

You don’t need to soak enoki mushrooms before using them in recipes.

You can use them straight off the package, although soaking them first does help prevent them from drying out while cooking.

How to tell if an enoki mushroom is done baking

If you want to bake your enoki mushrooms, start by preheating your oven to 350 degrees Fahrenheit.

Once the temperature reaches this point, remove the baking pan from the oven and set aside until the mushrooms are finished cooking.

Baking an entire tray of enoki mushrooms at once takes about 15 minutes.

So, even if you only wanted one small serving, you would need to wait around 30 minutes for the mushrooms to finish cooking.

If you want to speed up the process, divide your enokis among two different pans and bake both simultaneously.

As soon as each tray comes out of the oven, immediately transfer the mushrooms onto a plate or paper towel to absorb excess moisture.

Then, let them cool down completely before eating.

What Are Some Common Mistakes People Make When Cooking Enoki Mushroom?

There are several things that can go wrong with any type of food preparation.

Enoki mushroom recipes fall into this category.

It goes without saying that if you don’t prepare your ingredients correctly, it will affect how they taste or even what happens to them during cooking.

Here are some common mistakes people make when preparing enoki mushroom:

  • Not using enough water for soaking.
  • Overcooking the mushrooms.
  • Not allowing the mushrooms to cool down before cutting them up.
  • Adding too much salt.

Too little water

The biggest mistake made by novice cooks is not adding enough water to the soaking liquid.

The first time I tried making enoki mushroom, my pot was filled about two thirds full of warm water.

After letting it sit overnight, the mushrooms were still mostly submerged under water.

At this point, I had no idea whether or not the mushrooms would be edible, so I took the plunge and cut open one.

It looked like a tiny piece of sponge floating in a pool of clear broth.

Yuck! If you want to eat enoki mushrooms, then add plenty of water while soaking them.

You should also let them soak longer than 24 hours because they need to absorb all the moisture from the air.

Overcooking

You can overdo almost anything.

Cooking enoki mushrooms is no exception.

When cooking at high temperatures, the caps turn dark brown and dry out quickly.

Overcooked enoki mushrooms become tough and chewy instead of tender and tasty.

To avoid overcooking your mushrooms, use a digital thermometer that measures temperature accurately (it doesn’t matter what kind).

I used an InstantRead Thermapen on this particular batch of mushrooms.

It has a range of -40°C to 500°F (-40°F to 260°F) and reads accurate to 0.5°F.

With the temperature set to 200°F (93°C), the top of the mushroom cap started to get hot after just 30 seconds.

In less than five minutes, the entire surface of the mushroom became blackened and shriveled.

That’s not exactly ideal, but the taste wasn’t ruined either.

If you don’t own such a precise tool, there are plenty of alternatives that work well.

A good old fashioned meat thermometer or oven timer could help you identify when your mushrooms are done.

Just remember to keep an eye on them every few minutes until the desired level of doneness is reached.

Not cooling mushrooms properly

When you remove your enoki mushrooms from the water bath, immediately put them in cold water to stop the cooking process.

This step is especially important if you plan on sautéing them later on.

Once they’ve cooled down, gently squeeze out excess water and pat them dry with paper towels to prevent them from getting soggy.

To test if your mushrooms are ready, pinch off a small bit and see if it springs back right away.

If it does, then they’re probably okay.

However, wait a couple of days if you intend to freeze the mushrooms for future consumption.

Mushrooms stored in the freezer get mushier over time, so you won’t be able to tell if they’re safe to consume unless you thaw them first.

Add too much salt

If you decide to season your enoki mushrooms ahead of time, then you must be very careful about how much salt you add.

Salt is great for enhancing flavor, but excessive amounts will ruin its delicate texture.

For example, if you add 1/4 teaspoon of table salt per cup of soaking liquid, your mushrooms will end up tasting bland.

On the other hand, if you only add half a teaspoon per cup of liquid, then your mushrooms will be salty enough to satisfy most palates.

In general, the amount of salt needed varies according to the size and species of the mushrooms.

Smaller mushrooms tend to require smaller quantities of seasoning compared to larger ones.

Also, consider how long you’ll store your seasoned mushrooms for before eating them.

Freshly prepared enoki mushrooms are best eaten within a day or two, whereas those that you’ve kept in storage for a week may lose their appeal.

Don’t forget the stems

While we’re talking about stems, here’s something else to watch out for.

If you try to save money by removing the stems from your mushrooms, you might accidentally discard them along with the caps.

Remember that enoki mushroom stems contain lots of nutrients that are essential for overall health.

The stems are rich in fiber, protein, iron, vitamin B6, potassium, calcium, magnesium, zinc, phosphorus, copper, manganese, folate, and niacin.

So why bother saving them? Because they provide additional value beyond just being nutritious.

Stem pieces are often sold separately as “stems alone” or “wakame” (a type of sea vegetable popular around the world).

These items are usually added to soups or stir-fries to impart extra flavor.

They’re also commonly used as garnish in Japanese cuisine.

Stems aren’t only useful for culinary purposes.

Some people enjoy smoking them to create unique flavors.

And yes, you can actually smoke enoki mushroom stems as well.

But they shouldn’t be smoked for too long because it causes the stem fibers to break apart.

Instead, you should stick to simple methods like roasting, grilling, or broiling them.

What Are Some Other Ways To Cook Enoki Mushroom?

If you want an easy way to enjoy this unique mushroom, we recommend trying out our recipes for enokidake (also called “baby buns”), or fried enoki mushrooms with butter.

You can also use them in salads, stews, soups, pasta sauces, and stir fry dishes.

As far as how to clean enoki mushrooms, it depends on what kind of preparation method you plan to use.

If they’ve been steamed or boiled, all that needs to be done is rinse them under cold water until no dirt remains.

But if they need to be sautéed or grilled, then you should remove any remaining soil by rubbing them against the side of a bowl filled with cool water.

Once they’ve been cleaned, let them dry completely before storing them in an airtight container.

Enoki Mushroom Recipe

Enoki Mushroom Recipe

Enoki mushrooms have been cultivated since the late 19th century in Japan.
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Course: Salad
Cuisine: American
Keyword: Enoki Mushroom Recipe
Servings: 4
Calories: 88kcal

Equipment

  • 1 Pan

Ingredients

  • 8 ounces enoki mushrooms
  • 2 tablespoons sesame oil
  • 2 garlic cloves
  • 1 tablespoon tamari

Instructions

  • The enoki stems’ lower root end should be cut off. The mushrooms need just to be washed and dried. Chop up the garlic.
  • Sesame oil is heated to a medium-high temperature. After adding, sauté the mushrooms for one minute. About 30 seconds after adding the garlic, sauté it until it is aromatic and soft. After adding the soy sauce, turn off the heat. Serve immediately with soba noodles or as a side dish with sliced chives or green onion tops.

Video

Nutrition

Calories: 88kcal | Carbohydrates: 5g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Sodium: 253mg | Potassium: 219mg | Fiber: 2g | Sugar: 0.2g | Vitamin A: 0.1IU | Vitamin C: 0.5mg | Calcium: 4mg | Iron: 1mg
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