I knew Enoki mushrooms had finally made it to the mainstream in the US when our vegan friend, Mitch, (you can see him in the camping photos with Bill), claimed that he loved this “newfound” mushroom. For me, there is nothing new about Enoki mushrooms (a.k.a. enokitake)––we’ve always loved them! Enoki is the Japanese name for them. We Chinese call them “golden needle mushrooms” (金针菇, jin-zhen-gu) or “lily mushrooms.”

Enoki mushrooms are usually vacuum-packed, in packages of about 7 ounces apiece, and they have a pretty long shelf life when refrigerated. When fresh, the color should be white, and the stems should be firm. Trim away about 1-inch of the roots, give them a quick rinse, and you are ready to go! When used in soups and hot pots, it’s a sidekick, but when blanched (or steamed) and dressed in a yummy sauce, it becomes a main character!

I remember first eating Enoki mushrooms sold in cans or as a condiment in glass jars with chili oil. I instantly took a liking to them for their crunchy texture. It’s hard to fathom something this skinny and mushroom-y giving a hearty veggie-like crunch. But these days, fresh Enoki have become pretty widely available (to Mitch’s credit, it’s true that it was only fairly recently that this has been the case), and it’s most often used in soups and hot pots.

We’re familiar with the vegan struggle through our friend Mitch, but one reader recently commented that he has to scrape our site for vegan recipes. So I decided to post a few vegan recipes to amend the situation, with this Enoki Mushroom with Garlic and Scallion Sauce being the second recipe. The first was my Kung Pao Mushrooms, and there are more to follow!

Even though this is a vegan dish, I can say that it’s just as good as our steamed whole fish! If you were to ask me to rate this dish on taste, texture, simplicity, and health factor, it’s a winner through and through–the fact that it’s a vegan recipe is just a bonus!

You’ll need:

  • 2 packs of enoki mushrooms, a total of 14 ounces
  • 2 tablespoons oil
  • 2 cloves garlic, minced
  • 3 tablespoons light soy sauce
  • ½ teaspoon sugar
  • 1 scallion, finely chopped

Enoki Mushrooms with Garlic & Scallion Sauce, by thewoksoflife.com

Be gentle when handling these enoki mushrooms. Trim away about 1-inch of the root section.

Enoki Mushrooms with Garlic & Scallion Sauce, by thewoksoflife.com

Use your fingers to tear the enoki mushrooms into small bite size bundles and line them up neatly. Rinse clean and drain.

Enoki Mushrooms with Garlic & Scallion Sauce, by thewoksoflife.com

Prepare a wok with boiling water, and blanch the enoki mushrooms in two batches, cooking each batch for about 1 minute.

Enoki Mushrooms with Garlic & Scallion Sauce, by thewoksoflife.com



Drain off the water and transfer the mushrooms to your serving plate.

Enoki Mushrooms with Garlic & Scallion Sauce, by thewoksoflife.com

In a small saucepan, heat the oil over medium heat. Add the garlic, and cook for about 10 seconds (no need to brown the garlic).

Enoki Mushrooms with Garlic & Scallion Sauce, by thewoksoflife.com

Now add the light soy sauce, sugar, and scallions.

Enoki Mushrooms with Garlic & Scallion Sauce, by thewoksoflife.com



Bring the sauce to a boil, and turn off the heat. Don’t overcook the garlic and scallions–we want that fresh and sweet taste! Slowly pour the sauce over the enoki mushrooms, and serve.

Enoki Mushrooms with Garlic & Scallion Sauce, by thewoksoflife.com

Enoki Mushrooms with Garlic & Scallion Sauce, by thewoksoflife.com

As Ina would say, how easy was that?!

Enoki Mushrooms with Garlic & Scallion Sauce, by thewoksoflife.com

Enoki Mushrooms with Garlic & Scallion Sauce, by thewoksoflife.com



Print Recipe
4.82 from 16 votes

Enoki Mushrooms with Garlic & Scallion Sauce

Fresh enoki mushrooms have finally made it to the mainstream in the US markets. Chinese call the Japanese named, enoki mushrooms, “golden needle mushrooms”
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Vegetabkles
Cuisine: Chinese
Keyword: enoki mushrooms
Servings: 4
Calories: 112kcal
Author: Judy

Ingredients

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

Instructions

  • Be gentle when handling these enoki mushrooms. Trim away about 1-inch of the root section. Use your fingers to tear the enoki mushrooms into small bite size bundles and line them up neatly. Rinse clean and drain.
  • Prepare a wok with boiling water, and blanch the enoki mushrooms in two batches, cooking each batch for about 1 minute. Drain off the water and transfer the mushrooms to your serving plate.
  • In a small saucepan, heat the oil over medium heat. Add the garlic, and cook for about 10 seconds (no need to brown the garlic). Now add the light soy sauce, sugar, and scallions. Bring the sauce to a boil, and turn off the heat. Don’t overcook the garlic and scallions--we want that fresh and sweet taste! Slowly pour the sauce over the enoki mushrooms, and serve.

Nutrition

Calories: 112kcal | Carbohydrates: 10g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Sodium: 758mg | Potassium: 385mg | Fiber: 3g | Sugar: 1g | Vitamin A: 30IU | Vitamin C: 1.1mg | Calcium: 5mg | Iron: 1.5mg