Emma Wilson
Enoki mushrooms are thin fungi with a nutty, mild flavour and a crunchy texture. They are a great addition to noodle bowls and soups, and can be used as a garnish or a side dish. Pickling enoki mushrooms is a creative way to preserve them and enhance their flavour. The pickling process is simple and quick, taking as little as 10 minutes to complete, and the mushrooms can be ready to eat in 24 hours.
| Characteristics | Values |
|---|---|
| Time taken | 10 minutes |
| Shelf life | Refrigerate and consume within a few hours |
| Ingredients | Enoki mushrooms, water, ginger powder, cheongyang red pepper, red pepper, soy sauce, vinegar, sugar, dried kelp, chilies, onion chives |
| Cooking steps | Cut and wash the mushrooms, add the ingredients, boil and cool, add the mushrooms, refrigerate |
| Taste | Crunchy, nutty, mild, salty |
| Use cases | Side dish, added to ramen, noodle soup, or a martini |
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What You'll Learn
Pickling enoki mushrooms with yuzu
To make yuzu-pickled enoki mushrooms, you will need the following ingredients:
- Enoki mushrooms
- Vinegar
- Yuzu
- Salt
- Sugar
First, cut the bottoms off the mushrooms, hold the ends, and shake them in water. Wash and strain the mushrooms through a sieve, then spread them out into a bowl. Next, bring the vinegar, yuzu, salt, and sugar to a simmer in a medium pot. Turn off the heat and let the mixture cool slightly.
Once cooled, pour the brine over the mushrooms in a heat-safe container. The mushrooms will absorb most of the spice of the yuzu, leaving the brine as a mild, salty liquid. You can reserve some of the brine if you plan to make a yuzu-mushroom martini.
This quick pickle can be used as a topping or added to soups, noodle bowls, or other dishes for extra flavour. The mushrooms can be enjoyed right out of the jar and go well with typical Japanese foods such as rice and tofu, as well as dishes like steak, pizza, and pasta.
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Pickling enoki mushrooms with fish sauce
Preparing the Mushrooms:
Start by separating the enoki mushrooms into bundles. Cut off the bottom ends and give them a quick rinse in water. Shake off any excess water, then spread them out in a bowl. You can also cut the mushrooms to your desired size, depending on how you plan to use them later. Enoki mushrooms are thin, so they will quickly absorb the flavours of the brine.
Making the Brine:
In a separate bowl, combine all the brine ingredients, which may include fish sauce, vinegar, sugar, water, and spices such as chilli peppers or peppercorns. Bring this mixture to a simmer over a pot of simmering water for about 20 minutes, or until it is very hot. Remove from the heat and allow it to cool down to room temperature. You can also prepare the brine a day ahead of time and let it infuse overnight.
Pickling:
Once the brine has cooled, strain it over the prepared enoki mushrooms. Mix gently to ensure all the mushrooms are coated. Let this mixture rest for about 30 minutes, occasionally stirring or mixing the mushrooms to ensure even pickling. Finally, transfer the pickled mushrooms into a clean jar or container, ensuring they are fully submerged in the brine. Refrigerate for future use.
Serving Suggestions:
These fish sauce-pickled enoki mushrooms make a great addition to noodle bowls, ramen, soups, and simple noodle soups. They can also be used as a garnish for dishes like dried capellini, served with garlic, fresh herbs, and white wine. For a quick snack, you can enjoy them straight from the jar as a side dish or with sushi, rice, or tofu steaks.
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Pickling enoki mushrooms with soy sauce
Pickling enoki mushrooms is a great way to add flavour to a simple side dish. Enoki mushrooms are long and skinny mushrooms that are commonly found in bundles attached to a root. They have a very mild flavour and can be eaten raw or cooked.
To pickle enoki mushrooms with soy sauce, start by cutting off about 1 inch from the bottom of the mushroom bundles. Gently rinse the mushrooms and pat them dry. Cut the mushrooms into 5 cm pieces. Next, heat a large skillet over medium heat and add oil to the pan. Place the mushrooms in a single layer in the pan and cook until they are golden brown, which should take about 3 minutes. While the mushrooms are cooking, combine soy sauce, water, sugar, vinegar, dried kelp, chopped garlic, green onions, and your preferred sweetener in a mixing bowl. You can also add Korean fire chicken sauce and gochugaru for a spicier version.
Once the mushrooms are golden brown, flip them over and spoon half of the sauce mixture on top. Cook for another 4 to 5 minutes, then flip the mushrooms again and add the remaining sauce. Continue cooking until the sauce has reduced, which should take about 3 to 4 minutes.
If you prefer a quicker method, simply pour soy sauce over the cleaned and cut enoki mushrooms and serve as a side dish. You can also add other ingredients such as chillies, onion chives, and peppers.
Pickled enoki mushrooms can be added to soups, noodle bowls, or other dishes. They can also be used as a garnish for dishes such as ramen or dried capellini.
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Pickling enoki mushrooms with vinegar
Ingredients:
- Enoki mushrooms
- Water
- Vinegar (rice wine vinegar or another variety)
- Sugar
- Salt
- Optional: ginger powder, red pepper, soy sauce, or other seasonings
Step 1: Prepare the Mushrooms
Wash the enoki mushrooms and cut off the bottoms. You can also slice the mushrooms, which will help them pickle faster, but this will stain their white interior. Keeping them whole will maintain their colour.
Step 2: Prepare the Pickling Liquid
Combine the vinegar, water, sugar, and salt in a saucepan. You can adjust the proportions to your taste, but a common ratio is 1:1:1 for soy sauce, vinegar, and water, with sugar to taste. Heat the mixture until the sugar and salt have dissolved. You can also add other seasonings to the mixture, such as ginger powder or red pepper, to infuse extra flavour.
Step 3: Pickle the Mushrooms
Once the mixture has cooled, pour it over the enoki mushrooms. Let the mushrooms sit in the pickling liquid for at least several hours or overnight. The longer they sit, the more flavour they will absorb.
Step 4: Enjoy!
Your pickled enoki mushrooms are now ready to eat! They can be enjoyed as a side dish or added to soups, salads, noodles, or other dishes. They will keep in the refrigerator for about a week.
Experiment with different types of vinegar and seasonings to find your favourite flavour combinations!
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Pickling enoki mushrooms with black pepper and lemon grass
Pickling enoki mushrooms is a great way to preserve them, and the process is simple and quick. Enoki mushrooms are thin and delicate, with a fruity, nutty, mild flavour and a crunchy texture. They are grown in clumps, most often in glass jars, and are commonly used in salads, sandwiches, as a garnish, or added to soups or stir-fry dishes.
To pickle enoki mushrooms with black pepper and lemon grass, you will need:
- Enoki mushrooms (2.5 to 3 cups)
- Coarsely cracked black peppercorns
- A stalk of lemon grass
- Vinegar
- Water
- Sugar
- Salt
- Bay leaf
- Coriander seed (optional)
Firstly, trim the root ends of the enoki mushrooms and cut them from their clumps. Give the mushrooms a quick rinse and gently pat them dry. Next, crush the peppercorns with a mortar and pestle or in a small, sturdy bowl. You can also crush them on a cutting board with the side of a large knife. Combine the crushed peppercorns, coriander seed, lemon grass, vinegar, water, sugar, salt, and bay leaf in a medium saucepan and bring to a simmer over medium-high heat. Cook, stirring often, until the sugar is completely dissolved, which should take about 2 minutes. Remove the brine from the heat and pack the mushrooms into a sterilized jar. Carefully pour the hot brine over the mushrooms and allow the mixture to cool.
Your pickled enoki mushrooms with black pepper and lemon grass are now ready to eat! They will develop a slippery-crisp texture with a nubby bite from the peppercorns. These pickled mushrooms can be served on their own, on a Triscuit with cream cheese, or added to any Asian noodle dish, taco, or burger. They can be stored in their brine in the refrigerator for up to one month.
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Frequently asked questions
It takes 10 minutes to make pickled enoki mushrooms, but they need to be left to cool and then they are best left in the refrigerator for 24 hours before eating.
You will need enoki mushrooms, water, vinegar, sugar, soy sauce, and ginger powder. Some recipes also include yuzu, salt, and spices like peppercorns, coriander seeds, and lemon grass.
First, cut the bottoms off the mushrooms and shake them in water. Then, strain them and put them in a bowl. Boil the other ingredients together and pour the brine over the mushrooms. Leave to cool and then store in the refrigerator.
You can use any heat-safe container, such as a pot or a bowl, to make the pickling brine. Then, transfer the mushrooms and brine to a jar or other airtight container for storage in the refrigerator.
Pickled enoki mushrooms are a delicious side dish and can be added to soups, ramen, noodle soup, or bibimbap. They can also be used as a garnish or in cocktails.
