Enoki mushrooms have drawn attention in the West for their unusual appearance, but they are pretty regular in Asian cuisine. Also called enokitake, this type of mushroom is native to China, Japan, and Korea. It grows stark white, with long, thin stems and tiny buttons on the end.
They might look alien to those unfamiliar with them, but they are becoming more popular in America thanks to various enoki mushroom recipes online. In fact, their unique appearance makes for a pretty spectacular-looking plate of food.
Enoki mushrooms have a firm texture, and their flavor is mild with a slightly sweet, fruity tinge.
In the wild, enoki mushrooms grow on Chinese Hackberry trees, and they may be more peach-brown in color. They have a firm texture, and their flavor is mild with a slightly sweet, fruity tinge. The result is a versatile mushroom that can be used in a variety of dishes.
Below are five amazing enoki mushroom recipes that you need to try. Before getting started, make sure to seek fresh enoki mushrooms; the best clusters will be firm and bright white, so avoid those that are slimy and the wrong color. They can be kept in the fridge for about a week, so you can buy them in advance.
1 – Enoki Mushrooms Stir Fry
Stir-fries are a staple of Asian cuisine. Quick, easy, and packed with flavor, stir-fries are so loved for their versatility. You can throw in any veg you have lying around in the fridge to use it up. Our enoki mushrooms stir fry recipe uses bell pepper, carrot, and bamboo shoots. It’s completely vegetarian, but you can make it vegan by omitting the fried egg.
Serves: 2
Ready in: 0H 30MINS
Ingredients
- 2x nests rice noodles
- 2 tsp mirin
- 1 tbsp sesame oil
- 1 large carrot, peeled into thin strips
- 1 red bell pepper, finely chopped
- 1x can (7oz ) bamboo shoots
- 1 red chili pepper, finely sliced and seeds removed
- 6 green onions, finely sliced
- 2 cloves garlic, minced
- 1 small piece ginger, peeled and grated
- 2 tbsp rice vinegar
- 1 tbsp sugar
- 1 tsp chili flakes
- 2 tbsp soy sauce
- 1 bunch enoki mushrooms
- 2 large eggs
- 2 tsp sesame seeds
Instructions
- Add the peeled carrot to a bowl and cover with 1 tbsp of the rice vinegar, all the sugar, and the chili flakes. Use clean hands to scrunch the vinegar into the carrot. Set aside to make a quick pickle.
- Cook the rice noodle nests according to packet instructions, then drain and allow to steam dry in a colander.
- Heat a wok (or a frying pan if you don’t have one) over medium-high heat and add the sesame oil. Swirl the wok around to coat the bottom and sides. When hot, add the bell pepper, bamboo shoots, and pickled carrot. Cook the veggies for about 4 minutes, constantly stirring, until the veg softens.
- Add the enoki mushrooms, garlic, and ginger and cook for a further minute until the garlic is fragrant. Add the noodles, then pour in the rest of the rice vinegar and all of the soy sauce. Reduce the heat to low and toss.
- Meanwhile, heat a dash of mild cooking oil in a large, non-stick frying pan and fry the two eggs. When done to your desired texture, divide the noodle stir fry between bowls and top with an egg each. Sprinkle the top with the sliced green onions and sesame seeds and serve. If you want, you can also add a squeeze of lime juice.
2 – Sauteed Enoki Mushroom
Sauteeing is a skill, for sure, but it’s not impossible. Once you have mastered the art of tossing vegetables in the air without throwing them on the floor, try this sauteed enoki mushroom recipe. It entails flavor-packed enoki mushrooms in an authentic sauce. You can serve sauteed enoki as a side with steak, roasted cauliflower, or you can serve them with soba noodles.
Serves: 4
Ready in: 0H 5MINS
Ingredients
- 8oz enoki mushrooms
- 2 tbsp sesame oil
- 1 tbsp soy sauce
- 2 cloves garlic, finely minced
- 4 green onions, white part removed, and green tops finely sliced
Instructions
- Remove the lower end of the enoki stems. Rinse them and pat dry with kitchen paper.
- Heat the sesame oil over medium-high heat in a wok or saute pan. Add the mushrooms when the oil is very hot and saute for about 1-2minutes. Keep tossing them in the air every 10-20 seconds to flip and cook on all sides.
- Turn the heat down, add the garlic and cook for another 30 seconds.
- Add the soy sauce and remove the pan from the heat. Serve immediately and top with the sliced green onion.
3 – Enoki Mushroom Soup
Our enoki mushroom soup recipe combines traditional flavors from throughout East and Southeast Asia, blending Japanese miso with Thai chili. The long stems of the enoki make this almost like ramen, except with much fewer carbs. Serve this as a light lunch or starter at a dinner party. But be warned – it’s spicy!
Serves: 2
Ready in: 0H 20MINS
Ingredients
- ½ lb enoki mushrooms, roots removed
- 3 cloves garlic, minced
- 2 tbsp ketchup
- 2 tbsp miso (preferably red)
- 1 Thai chili pepper, finely sliced (optionally, you can remove the seeds)
- 1 tbsp sesame oil
- ½ cup vegetable broth
- Bunch of fresh cilantro, roughly chopped
Instructions
- Firstly, heat the sesame oil in a pot over medium-high heat. Add the minced garlic and gently fry until fragrant; be careful not to burn it.
- Stir in the ketchup until the oil on the bottom begins to redden. Then, pour in the vegetable broth. Add the red miso paste and stir to combine.
- Sprinkle in the enoki mushrooms and cook for 1-2 minutes until softened.
- Use a ladle to divide the soup into bowls. Top with the cilantro and a few pieces of chili. Optionally, add another drizzle of sesame oil.
4 – Enoki Mushroom Indian Style: Enoki Masala
Our next dish takes us across the continent to India. It features a homemade curry powder, but you can also use store-bought in a pinch. It’s tomatoey and spicy, with a thick, creamy sauce. Serve the curry with rice and naan for a filling Indian-style enoki mushroom recipe.
Serves: 4
Ready in: 1H 0MINS
Ingredients
- 1lb enoki mushrooms (roughly 4 clusters)
- 1 green bell pepper, diced
- 1 large onion, diced
- 4 cloves garlic, minced
- 1-inch piece ginger, grated
- 1 chili, finely sliced
- 1 can chopped tomatoes
- 1 tsp sugar
- 1 tbsp butter or ghee
- Fresh coriander, roughly chopped
For the curry powder
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 3 cardamom pods
- 1-inch cinnamon stick
- ½ tsp black peppercorns
- 1 tsp ground chili powder
- 1 tsp ground turmeric
Instructions
- To make the curry powder, add the cumin seeds, coriander seeds, cardamom pods, cinnamon stick, and peppercorns to a dry frying pan over low-medium heat. Lightly toast until fragrant but do not allow them to burn, or they will become bitter. When fragrant, transfer to a food processor or pestle and mortar and crush/blitz into a fine powder. Then, stir in the chili and turmeric.
- Prepare any rice you are using according to packet instructions.
- Heat a flat-bottomed pan over medium heat, adding the butter or ghee. When melted, add the diced onion. Cook until softened and fragrant, preferably with a pinch of salt. Then, add the garlic, ginger, and bell peppers, and then fry for a further minute.
- Tip in the spice powder and fry for another minute. Add a splash of water if it sticks to the bottom.
- Add the can of chopped tomatoes, then fill the can halfway with water and add to the pan. Stir in the sugar and mushrooms, then bring to a boil, reduce to a simmer, and cook for thirty minutes or until the sauce has thickened.
- Serve atop rice, topping the curry with the fresh coriander.
5 – Korean Spicy Enoki Mushrooms with Tofu
Korean-style dishes are often spicy but rammed full of flavor. This noodle dish combines crispy tofu (if you don’t like tofu, it might convert you) and enoki mushrooms in a spicy sauce. You can always omit the tofu if you hate it, switching it out for other vegetables, but trust us, dubu jorim (Korean braised tofu) is where it’s at. It’s the best spicy enoki mushroom recipe you’ll find.
Serves: 3
Ready in: 0H 30MINS
Ingredients
- 17oz (500g) block firm tofu, pressed
- 5 oz enoki mushrooms
- 2 scallions, sliced, whites and greens separated
- ¼ cup soy sauce
- 1 tbsp mirin
- 2 tbsp rice vinegar
- 2 tbsp sesame oil
- 1 ½ tbsp gochujang
- 2 cloves garlic, minced
- 1 tbsp sugar
- 1 ½ cups cooked rice
- 1 tbsp sesame seeds
Instructions
- In a bowl, combine the white parts of the scallion along with the soy sauce, mirin, sesame oil, rice vinegar, gochujang, garlic, and sugar. Pour in ½ cup water as well and stir to combine well until the gochujang paste has dissolved.
- Slice the tofu into ½-inch thick pieces. Squares or rectangles both work.
- Heat a heavy-bottomed, non-stick frying pan with deep sides over medium heat and cover the bottom with vegetable oil. When hot, add the tofu. Fry the tofu pieces for about 5 minutes on each side until golden brown. You may need to work in batches.
- Add the enoki mushrooms to the pan. Keep the heat at medium-high and pour in the sauce. When it boils, reduce the heat.
- Use a spoon to keep scooping the sauce on top of the tofu. Cook it for another 5 minutes to absorb the sauce and until the mushrooms are cooked.
- Serve on top of the rice and top with the green parts of the onion and the sesame seeds. For an extra kick, add some homemade kimchi.
Enoki Mushroom Recipes: Final Thoughts
Enoki mushrooms are an excellent ingredient that can be used in a number of dishes. Most enoki recipes are Asian-inspired and use them in the traditional way. Our WayofLeaf enoki recipe collection embraces these authentic uses and flavors to bring out the best in this unique fungus species.
Have you tried any of our enoki recipes? Let us know your favorite ways to use them in the comments.
