Enoki mushroom recipes stashed!
Enoki mushrooms is my favorite mushroom. I always have some in my refrigerator. I like the soft crunchy texture and its ability to get sauces and gravies to stick to it. =)
It is very versatile too. Throw some into your soup or stir fry it with some vegetables or try the recipes below:
Don’t know what enoki looks like? Here is a picture of enoki mushrooms. Pick up some the next time you go to the market.
Enoki Wrapped in Pork
I made this recipe twice for family gatherings. It is an easy finger food recipe. I grilled them the first time but the 2nd time, I just popped them into a pre-heated oven to cook. Using different meat slices impart different flavour. The first time I used thinly sliced pork. Make sure to choose those that have some fat. The 2nd time I tried hickory smoked bacon.
A picture of the pork wrapped enoki.
Ingredients
1 packet of enoki mushrooms
150g pork slices
Seasonings
1 tbsp cooking wine
1 tbsp soy sauce
1 tbsp mirin
Pinch of salt
- Remove the roots and cut the mushrooms in half
- Soak them in some water for a while
- Season the pork slices with the cooking wine, soy sauce, mirin and salt
- Count the number of pork slices and prepare as many portions of enoki mushrooms
- Wrap each portion of enoki mushrooms with a pork slice
- Place the wrapped enoki in a lightly greased grill pan. Do this for all the rolls
- Place the pan over medium high heat and cook till golden brown on all sides
- Arrange the enoki rolls on a serving plate and serve
- Deglaze the grill pan with some red wine or water to make some sauce
- Drizzle the sauce over the rolls before serving
Asian Enoki salad
I think this is a refreshing Asian salad or appetizer for 4.
Ingredients
2 packets of fresh enoki mushrooms
1/2 red capsicum
1/2 japanese cucumber
Dash of cooking wine
Pinch of salt and sugar
Salad dressing
1 tbsp sesame seed oil
1 tbsp rice vinegar
1 tbsp sugar
1 tbsp soy sauce
Pinch of salt and pepper
- Remove the roots of the enoki mushrooms
- Cut the mushrooms into 3cm long sections
- Cut the red capsicum and cucumber into thin strips same length as the enoki mushrooms
- Bring a pot of water to a boil and cook the mushrooms and capsicum for about 2 minutes
- Drain and set aside to cool
- Mix the ingredients of the salad dressing in a mixing bowl and toss in the enoki and capsicum
- Place the cucumber strips on the serving plate and pour the enoki and capsicum on top of it
- Serve
Chicken enoki meatballs
This is a Japanese-inspired dish.
Ingredients
1 packet of enoki mushrooms
300g ground chicken
Marinate for the chicken
1 egg
2 tbsp cooking wine
2 tbsp mirin
2 tbsp soy sauce
2 tbsp plain flour
Cooking sauce
3 cups chicken stock
3 tbsp cooking wine
3 tbsp mirin
3 tbsp soy sauce
1 tbsp sugar
1 piece of ginger
1 tsp cornstarch
- Remove the roots of the enoki mushrooms
- Cut them in half and break them up into smaller pieces and
- Mix the ground chicken with the marinate well and the enoki mushrooms
- Heat the ingredients for the cooking sauce into a frying pan
- Shape the enoki and chicken mixture using 2 spoons and place them into the cooking sauce to cook
- Cover and simmer for about 15 minutes
- Mix the cornstarch with about 1 tsp water and add to the cooking sauce to thicken it up a little
- Remove the meatballs and plate them
- Add a little bit of cooking sauce to the meatballs before serving
Baked enoki mushrooms
I have baked this with some soy sauce and without the cream. I am curious how the cream will change the taste and flavour of the enoki.
Ingredients
2 packets of enoki mushrooms
2 tbsp fresh cream
Salt and pepper
- Remove the stems and rinse the mushrooms
- Lay a sheet of aluminum foil out
- Place the mushrooms on top of the foil
- Drizzle the cream over the mushrooms
- Season with salt and pepper
- Wrap and seal the mushrooms within the foil
- Place in a pre-heated oven for about 15 minutes
- Open the foil packet and drizzle with some olive oil before serving
