John Miller
Enoki mushrooms, also known as golden needle mushrooms, are a versatile ingredient in Asian cuisine. They are known for their mild taste, texture, and health benefits. Enoki mushrooms can be dried to extend their shelf life and enhance their flavour. Dried enoki mushrooms have a taste similar to green table grapes with hints of radish. There are several methods to dry enoki mushrooms, including blanching, dehydrating, and vacuum sealing. Properly dried enoki mushrooms can be a delicious and nutritious addition to various dishes such as soups, stir-fries, and salads.
| Characteristics | Values |
|---|---|
| Appearance | Long and skinny with slender stems, tiny caps, and a light, butter-colored appearance |
| Taste | Similar to green table grapes with hints of radish; described as wine-like |
| Texture | Soft caps with crisp, crunchy stalks |
| Nutrition | High in vitamins, vitamin D, and protein; helps to reduce blood pressure |
| Storage | Should be wrapped in absorbent paper and placed in a plastic bag with a little air space; can also be vacuum-sealed in a Mason jar or frozen in a zip-lock bag |
| Preparation | Rinse and trim off hard ends and slimy stems; blanch in boiling water for 1 minute to preserve flavor, color, and texture; separate into bundles and cook in oil for 2-3 minutes |
| Uses | Added to salads, soups, stir-fries, sauces, and fillings for sushi or dumplings; can be cooked with teriyaki sauce, soy sauce, or sesame seeds |
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What You'll Learn
Rinse and trim the ends
Rinsing and trimming enoki mushrooms is a crucial step in preparing them for cooking or drying. Here is a detailed guide on how to do it:
Firstly, gently rinse the enoki mushrooms under cold running water. Use your fingers to carefully rub the mushrooms and ensure they are thoroughly cleaned. This step is important to remove any dirt, debris, or contaminants that may be present on the mushrooms. It is recommended to rinse them just before using them, as rinsing too far in advance can affect their texture and flavour.
After rinsing, carefully trim the ends of the mushrooms. Enoki mushrooms have slender stems with tiny caps, and the ends can be tough and fibrous. Use a sharp knife to cut about 1 inch from the base of each mushroom, or simply trim off the hard ends. Be cautious when trimming, as enoki mushrooms are fragile and can be easily crushed. Check for any slimy stems, which should be removed and discarded.
Once rinsed and trimmed, the mushrooms should be patted dry with a paper towel or clean cloth. This step ensures that the mushrooms are ready for the next stage of preparation, whether that's cooking or further drying. Drying the mushrooms after rinsing helps to remove any excess moisture, which can affect the texture and storage quality of the mushrooms.
Trimming the ends of enoki mushrooms is essential to improving their texture and edibility. The oldest third of the stalk can be quite fibrous, so trimming it ensures a more pleasant dining experience. By removing the tough stems, you are left with the most tender and edible parts of the mushroom, which are the soft caps and the crisp, crunchy stalks.
Additionally, rinsing and trimming enoki mushrooms can help extend their shelf life. By removing any dirt or contaminants, you reduce the risk of bacterial growth, which can cause the mushrooms to spoil faster. Proper rinsing and trimming, followed by thorough drying, can help you enjoy fresh enoki mushrooms for a longer period.
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Blanch in boiling water
Blanching enoki mushrooms is a great way to prepare them for dishes such as salads and other cold dishes. It is also a good way to ensure that the mushrooms are safe to eat, as they have been linked to listeria outbreaks in the past.
To blanch enoki mushrooms, first, bring a large pan of water to a boil. You will need about 4 cups (950 ml) of water for this. Once the water is boiling, you can add the mushrooms. It is recommended to blanch the mushrooms in two separate batches, as they are fragile and can be easily crushed. Cooking each batch for about 1 minute is sufficient.
Blanching enoki mushrooms helps to stop enzyme actions that cause vegetables to lose their flavor, color, and texture. It also helps to clean the surface of any remaining dirt. After blanching, be sure to drain the water slowly to avoid splashing or spilling. You can then transfer the mushrooms to a serving dish.
It is important to handle the mushrooms gently throughout the process, as they are quite delicate. After blanching, you can further prepare the mushrooms by trimming away about 1 inch of the root section and tearing them into small bite-size bundles. This will make them easier to work with and ensure even cooking.
Overall, blanching enoki mushrooms is a quick and effective way to prepare them for various dishes, preserving their flavor, color, and texture.
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Drain and pat dry
To dry enoki mushrooms, start by rinsing them under running water. Then, cover them with boiling water for about 10 minutes, or until they reach your desired texture. Drain the water, ensuring you do it slowly to prevent splashing or spilling. Transfer the mushrooms to a serving dish and pat them dry with a paper towel or kitchen cloth.
It is important to note that enoki mushrooms are fragile and can be crushed easily, so be gentle when handling them. After patting them dry, you can separate the enoki mushrooms into smaller clusters or keep them in bunches. If you prefer a more crisp texture, you can briefly sauté them over high heat for about a minute. Alternatively, you can simmer them in soups for 2-3 minutes without overcooking.
Another method to dry enoki mushrooms is to blanch them. Bring a large pot of water to a boil, and then add the enoki mushrooms for about a minute. Blanching helps stop enzyme actions that cause the mushrooms to lose flavour, colour, and texture. It also aids in removing any dirt that may remain after rinsing. After blanching, drain the water and transfer the mushrooms to a serving dish. You can then pat the mushrooms dry with a paper towel or kitchen cloth.
Once your enoki mushrooms are dry, you can store them in a cool, dry place. If you want to preserve their freshness for longer, wrap them in absorbent paper, such as newspaper or tissue, and then place them in a plastic bag with a little air space. You can also freeze them by putting them in a zip-lock bag.
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Store in a vacuum-sealed jar
Dried enoki mushrooms are a popular ingredient in Asian cooking, adding a crunchy texture and a unique flavour to dishes. To dry enoki mushrooms for long-term storage, one method is to vacuum seal them in a jar. This is a straightforward process, but it does require some specific equipment.
First, you will need to prepare your enoki mushrooms. Rinse the mushrooms, removing any dirt, and trim off the hard ends of the stems. You can cut the mushrooms in half or leave them whole, depending on your preference. It is important to be gentle during this process as enoki mushrooms are very fragile and can be crushed easily.
Next, you will need to dry the mushrooms. You can do this by placing them on a paper towel and patting them gently to absorb any excess moisture. Once they are dry, you can choose to leave them at room temperature until they are completely dehydrated, or you can use a food dehydrator if you have one available. Make sure the mushrooms are thoroughly dry before proceeding to the next step.
Now, you are ready to vacuum seal your enoki mushrooms. You will need a suitable vacuum sealer for jars, such as the FoodSaver with the wide-mouth attachment for Mason jars. Place the dried mushrooms into the jar, ensuring that it is a suitable size for the amount you have prepared. Follow the instructions for your vacuum sealer to remove the air from the jar and create a tight seal.
Finally, label your vacuum-sealed jar of enoki mushrooms and store it in a cool, dry place. Your dried enoki mushrooms will now have a significantly extended shelf life and can be used in cooking whenever needed.
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Cook in a skillet with sauces
Enoki mushrooms have a very mild, subtle, sweet, and nutty flavor. They are long and thin with cute little rounded caps and are usually sold in bundles. They are best cooked with other flavorful ingredients, such as an umami-rich sauce. Here are some ways to cook enoki mushrooms in a skillet with sauces:
Pan-fried crispy enoki mushrooms
This method involves dusting the mushrooms in a dry floury mixture. The coating is a mixture of tapioca starch, onion powder, garlic powder, salt, white pepper, and paprika. Dredge the mushroom bundles in the starch mixture, ensuring it gets into all the nooks and crannies, then gently shake off the excess. Put the mushrooms aside until you are ready to cook. Heat a couple of tablespoons of extra light olive oil in a hot skillet over medium-high heat. Add the enoki mushroom bunches, a few at a time, to the skillet, sliding them around in the oil. Do not overcrowd the pan. Fry the mushrooms for approximately 2 minutes, until golden brown on the bottom, then flip them over. If necessary, add more oil to the pan. Once the mushrooms are golden brown on both sides, transfer them to a rack over paper towels or into a pan. Sprinkle coarse salt over the mushrooms while they are still hot, if desired.
Spicy enoki mushrooms
This recipe involves trimming and washing the mushrooms, then cutting about an inch off the root ends of the enoki clusters. Place them in a small colander and gently rinse them with cold water, moving them around to ensure any dirt between the mushrooms is released. Drain and dry them on cloth kitchen towels, then set aside. In a small bowl, mix sesame oil with mirin, chili paste, and ginger. Add about half of the sauce mixture to a large saute pan and swirl it around to coat the bottom. Place the pan over high heat and, once the sauce is sizzling, add the mushrooms. Saute for a couple of minutes, then use a spatula or tongs to flip them over.
Enoki mushrooms with teriyaki and soy sauce
Cut 1 inch off the base of the mushrooms. Gently rinse and pat them dry, then separate the enoki into about 6 bundles. Heat oil in a cast-iron skillet over medium heat. Add the mushrooms and turn them frequently, cooking for about 2-3 minutes. Add the teriyaki and soy sauce and cook for 30 seconds longer over low heat. Add more sauces to taste. Serve these flavorful enoki mushrooms over sushi rice, add to veggie sushi rolls, or use them to top tofu steaks. Garnish with sesame seeds and chives.
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Frequently asked questions
Rinse the mushrooms, cover them with boiling water for 10 minutes, drain them, and pat them dry with a paper towel.
Wrap leftover enoki mushrooms with absorbent paper like newspaper or tissue and put them in a plastic bag with a little air space.
Bring 4 cups of water to boil in a large pan. Blanch the enoki mushrooms for about 1 minute. Drain the water and pat the mushrooms dry before putting them in a serving dish.
