Emma Wilson
Enoki mushrooms, also known as golden needle mushrooms or lily mushrooms, are a versatile ingredient that can be used in a variety of dishes. They are cultivated year-round and are available in many grocery stores, especially in Asian markets. When fresh, they should be dry, white, and firm. Before cooking, it is important to clean the mushrooms by trimming the roots and removing any dirt or discoloured areas. Enoki mushrooms can be boiled, blanched, stir-fried, or added to soups, ramen, or dumplings. While some sources say they can be consumed raw, others advise against it due to potential health risks and recommend cooking them for at least 30 seconds to a few minutes.
| Characteristics | Values |
|---|---|
| Preparation | Rinse the mushrooms under cold water and pat them dry. Cut off the hard or "woody" stems at the bottom and tear the mushrooms into bite-sized pieces. |
| Boiling Method | Bring a large pan of water to a boil. Blanch the mushrooms in batches, cooking each batch for about 1 minute. Drain the water and transfer the mushrooms to a plate. |
| Sauce | Heat oil in a small saucepan over medium heat. Add garlic and cook for 10 seconds without browning. Add light soy sauce, sugar, and scallions. Bring the sauce to a boil and turn off the heat. |
| Serving | Pour the sauce over the boiled enoki mushrooms. Serve immediately or let the sauce thicken for 2-3 minutes before pouring. |
| Cooking Time | The mushrooms should be boiled for at least 30 seconds to 1 minute. Overcooking can make them stringy and tough. |
| Nutrition | Enoki mushrooms are high in fiber, antioxidants, and B vitamins. |
| Consumption | The CDC and FDA recommend cooking enoki mushrooms before consuming. Some sources say they can be eaten raw, but others advise against it due to listeria outbreaks. |
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What You'll Learn
- Prepping enoki mushrooms: Rinse, trim and tear into bite-sized pieces
- Blanching: Boil for 30 seconds to one minute, then transfer to an ice bath
- Sauces: Combine with soy sauce, sugar, scallions, garlic, and sesame oil
- Stir-frying: Cook in hot oil for 2-3 minutes, then add other ingredients
- Salads: Boil, cool, and add to a salad with other vegetables and mushrooms
Prepping enoki mushrooms: Rinse, trim and tear into bite-sized pieces
Enoki mushrooms are cultivated year-round and are now available in many grocery stores. They are highly versatile and can be prepared in numerous ways. Before cooking, you need to prep your enoki mushrooms by rinsing, trimming, and tearing them into bite-sized pieces.
First, give the mushrooms a quick rinse under cold water. Check for any slimy stems and remove them from the bunch. Then, trim off the bottom "woody" sections of the mushrooms. This part of the stem will be darker brown in colour than the rest of the cream/white mushroom. Cut about one inch off the bottom of the mushrooms, removing any roots or debris.
Next, gently tear the mushrooms into small, bite-sized bundles. Use your fingers to tear them into neat sections. You can also use a knife to cut them into smaller pieces if you prefer a more precise approach. Once torn into bite-sized pieces, line them up neatly and drain off any excess water. Your enoki mushrooms are now ready for the next step, which is boiling or blanching.
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Blanching: Boil for 30 seconds to one minute, then transfer to an ice bath
Enoki mushrooms are cultivated year-round and are available in many grocery stores. They are versatile and can be prepared in a number of different ways.
To blanch enoki mushrooms, first, prep the mushrooms by rinsing them under cold water. Check for any slimy stems and remove them from the bunch. Then, trim off the bottom "woody" sections of the mushrooms and cut them into smaller sections. Next, bring a large pan of water to a boil. Once the water is boiling, blanch the enoki mushrooms for about 30 seconds to one minute. You may need to do this in two separate batches, depending on the size of your pan.
Blanching enoki mushrooms helps to preserve their flavor, colour, and texture. It also ensures that any remaining dirt is removed from the surface of the mushrooms. After blanching, transfer the mushrooms to an ice bath to stop the cooking process. Finally, pat the mushrooms dry before adding them to your dish.
Blanching is a great way to prepare enoki mushrooms, especially if you want to use them in cold dishes such as salads.
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Sauces: Combine with soy sauce, sugar, scallions, garlic, and sesame oil
Enoki mushrooms are a popular ingredient in many East Asian dishes, especially in Japan, Korea, and China. They are cultivated year-round and are available in many grocery stores. When fresh, enoki mushrooms should be white with firm stems. They are usually vacuum-packed and have a long shelf life when refrigerated. Before cooking, trim about 1 inch of the root section, rinse, and break the mushrooms into smaller sections.
To blanch the enoki mushrooms, prepare a wok or skillet with boiling water. Carefully blanch the mushrooms for about 1 minute. Remove and drain them on paper towels, then transfer the mushrooms to a serving plate.
For the sauce, heat vegetable oil and sesame oil in a small saucepan over medium heat. Add the garlic and cook for about 10 seconds without browning it. Add light soy sauce, sugar, and scallions. You can also add sriracha for a spicy kick. Bring the sauce to a boil and turn off the heat. Be careful not to overcook the garlic and scallions, as you want them to retain a fresh and sweet taste.
Slowly pour the well-whisked sauce over the blanched enoki mushrooms, and your delicious dish is ready to serve! This recipe is vegan-friendly, gluten-free, and super quick to make, making it a perfect choice for busy days or last-minute meals.
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Stir-frying: Cook in hot oil for 2-3 minutes, then add other ingredients
Enoki mushrooms are a versatile ingredient that can be used in a variety of dishes. They are cultivated year-round and are available in many grocery stores. Before cooking, you should clean your mushrooms by giving them a quick trim to remove the thick root section. Then, gently peel or cut away any dirty or brown spots, as these will taste bitter and gritty if left on the mushroom. You can then wash them with water, but be sure to pat them dry before cooking.
When stir-frying enoki mushrooms, it is best to slice the mushrooms horizontally but lengthwise to create thin "sheets" that will increase the surface area for searing. Place your pan on high heat and add oil. Sear the mushrooms on both sides—they will release water, but because of the high heat, it will evaporate and create golden brown sear marks.
Stir-fried enoki mushrooms are a popular ingredient in Asian cooking and can be mixed with other vegetables, mushrooms, proteins, and savory sauces. You can also add them to stir-fries with other ingredients. For example, you can make a simple stir-fry with enoki mushrooms, eggs, and a pinch of salt, or add green onions or regular onions and make a pancake with the mixture.
Enoki mushrooms are also commonly used in soups and hot pots, where they act as a sidekick to other ingredients. However, when blanched or steamed and dressed in a sauce, they can become the main character of the dish.
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Salads: Boil, cool, and add to a salad with other vegetables and mushrooms
Enoki mushrooms are a versatile ingredient that can be used in a variety of dishes, including salads. To boil enoki mushrooms for a salad, follow these steps:
Preparation
First, trim away about 1 inch of the root section of the enoki mushrooms. Use your fingers to tear the mushrooms into small, bite-sized bundles. Rinse the mushrooms under cold water to clean them and drain them.
Boiling
Prepare a wok or a large pot with boiling water. You can also add broth or soup stock if you prefer. Blanch the enoki mushrooms in two batches, cooking each batch for about 1 minute. Drain the water and transfer the mushrooms to a plate.
Cooling
After boiling, let the mushrooms cool down. You can place them in an ice bath to speed up the cooling process. Once cooled, pat the mushrooms dry with a paper towel.
Salad Assembly
Now that your enoki mushrooms are boiled and cooled, you can add them to a salad with other vegetables and mushrooms. Chop up some fresh vegetables like carrots, cucumbers, or bell peppers. You can also include other types of mushrooms, such as button or portobello mushrooms. Place the boiled enoki mushrooms and the chopped vegetables in a large bowl.
Dressing (Optional)
To enhance the flavor of your salad, you can add a dressing or sauce. A simple vinaigrette made with olive oil, balsamic vinegar, and herbs can be a great option. Alternatively, you can try an Asian-inspired dressing with soy sauce, sesame oil, and rice vinegar.
Feel free to experiment with different ingredients and flavors to create your own unique enoki mushroom salad. Enjoy your healthy and delicious creation!
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