John Miller
Enoki mushrooms are a versatile ingredient that can be cooked in a variety of ways, including boiling, stir-frying, pan-frying, deep-frying, baking, steaming, and microwaving. They are commonly used in Asian cooking, especially in Japan, and are popular in soups, stews, and stir-fries. When cooking enoki mushrooms, it is important to clean and trim them first, removing any dirt or discoloured areas. The mushrooms can then be seasoned in a variety of ways, such as with soy sauce, teriyaki sauce, garlic, ginger, sesame oil, salt, and pepper.
| Characteristics | Values |
|---|---|
| Preparation | Clean the mushrooms by giving them a quick trim. Remove the thick root section and any dirty areas or brown spots. Wash them gently and pat dry before cooking. |
| Cooking Methods | Boiled, stir-fried, pan-fried, deep-fried, baked, steamed, or microwaved. |
| Seasoning | Salt, soy sauce, teriyaki sauce, mala spice powder, sesame seeds, chives, sesame oil, mirin, ginger, garlic. |
| Serving Suggestions | Serve over sushi rice, add to veggie sushi rolls, or use to top tofu steaks. Add to Asian-style soups, ramen, or use as a filling for sushi or dumplings. |
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What You'll Learn
Selecting and preparing the mushrooms
Selecting and preparing enoki mushrooms is a simple process, but it requires careful attention to ensure the best taste and texture. Here are the steps to follow:
Selecting the Mushrooms
When choosing fresh enoki mushrooms, there are several key characteristics to look for. Firstly, check the appearance. Opt for mushrooms that are tightly clustered with white, firm stems and unopened caps. The texture is another important factor; the mushrooms should feel firm and crisp, without any sliminess or mushiness. A fresh, earthy aroma is also an indicator of quality. Avoid any mushrooms with an unpleasant odour. Lastly, examine the packaging. Fresh enoki mushrooms should be stored in the refrigerated section, and the packaging should be dry and clean, free from any signs of slime.
Preparing the Mushrooms
Before cooking enoki mushrooms, it is essential to clean them properly. Gently rinse the mushrooms under cold water, and trim about one inch from the base to remove any roots or debris. You can then separate the bundles as you wash and pat them dry. Enoki mushrooms cook quickly, so it is best to add them towards the end of your dish's cooking time to avoid overcooking and maintain their desired texture.
Storage
To maintain the freshness of enoki mushrooms, store them in the refrigerator in a paper bag.
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Blanching
Enoki mushrooms are cultivated mushrooms characterised by their long, thin stems and small caps. They have a subtle flavour and distinctive texture, making them a versatile ingredient in a variety of dishes. Blanching is a simple yet effective way to prepare enoki mushrooms, enhancing their flavour and making them more palatable.
Preparation
Begin by carefully separating the enoki mushrooms from their base. They typically grow in tightly packed clusters, so gently pull apart the individual strands, discarding any discoloured or damaged pieces. Rinse the mushrooms under cold running water to remove any visible dirt or debris.
Boiling Water
Bring a pot of water to a rolling boil. Ensure you have enough water to completely submerge the mushrooms. A ratio of approximately 4 cups of water per 4 ounces of mushrooms is recommended. You can add a pinch of salt to the water for seasoning, or experiment with other flavourings like lemon juice, soy sauce, or ginger.
Once the water is boiling vigorously, gently add the prepared enoki mushrooms. Blanching time is crucial—cook the mushrooms for about 1 minute. Remove the mushrooms from the boiling water and immediately transfer them to an ice bath to stop the cooking process. This will give you tender enoki mushrooms that are perfect for salads, stir-fries, and other cold dishes.
Drying and Seasoning
After blanching, it is essential to thoroughly dry the enoki mushrooms to prevent them from becoming soggy. You can pat them dry with a towel or place them on a paper towel-lined plate. At this stage, you can also add additional seasonings to taste. Blanched enoki mushrooms are incredibly versatile and can be used in soups, stir-fries, salads, or any dish where you want a slightly cooked texture that is easier to digest than raw mushrooms.
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Stir-frying
Enoki mushrooms are long, skinny mushrooms that are commonly used in Japanese cooking. They have a very mild, earthy flavour and a chewy texture with a distinct crunch. Enoki mushrooms are versatile and can be eaten raw or cooked. They are perfect for stir-frying as they can be cooked within a couple of minutes.
To stir-fry enoki mushrooms, first, trim off the brownish roots and discard them. Then, slice the mushrooms horizontally but lengthwise to create 1/2-inch thin "sheets". Next, dunk each slice of the mushroom in water to clean it. Place a pan on high heat, add oil, and sear the mushroom slices on both sides until they turn golden brown.
In a separate bowl, prepare the sauce by combining soy sauce, garlic, sesame oil, sugar, black pepper, sesame seeds, and water. Mix this thoroughly until it creates a uniform sauce. Once the mushrooms are nicely seared, pour the sauce over the mushrooms, coating every strand, and let it simmer until the sauce is absorbed.
Garnish with sesame seeds and serve immediately. For an extra touch of flavour, season the stir-fried enoki mushrooms with a light dusting of homemade mala spice powder, which can be made by heating Sichuan peppercorns, paprika, cumin, and coriander seeds in a skillet until fragrant.
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Deep-frying
Enoki mushrooms are a popular ingredient in Asian cooking, especially in Japan. They are cultivated year-round and are available in many grocery stores. They are long, skinny mushrooms that come in bundles attached to a root. Enoki mushrooms have a very mild flavour and are best cooked with other ingredients that have a strong flavour. They are commonly used in soups, stir-fries, and ramen.
Preparation:
Firstly, ensure you select dry, white, and firm enoki mushrooms. Avoid any with slimy caps or limp stems. It is typical to see some dirt or discolouration near the base, but a significant amount of brown on the stems indicates a lack of freshness. Before cooking, trim off the brownish roots and thinly slice the mushroom bundle lengthwise into thin slabs.
Battering:
In a wide bowl, create a batter by mixing tempura flour, white pepper, rosdee seasoning powder, and salt. Slowly add ice-cold water, stirring continuously until the mixture is smooth. Dip the sliced mushrooms into the batter, ensuring they are well coated.
Line a sheet pan with paper towels to absorb excess oil. Pour oil into a large, high-sided skillet or pot until the oil is 2 inches deep. Place the skillet over medium heat and heat the oil to 350°F to 375°F (175°C to 190°C). Working with a few slices of mushroom at a time, gently drop them into the hot oil. Deep-fry the mushrooms for about 2 minutes, flipping halfway, until they are golden and crisp.
Serving:
Drain the excess oil from the fried mushrooms using paper towels. Season with salt and pepper, and consider adding other seasonings like garlic powder, onion powder, or homemade mala spice powder. Serve the crispy enoki mushrooms with your favourite dipping sauce, such as Thai chilli sauce, sweet chilli sauce, or alioli.
Deep-fried enoki mushrooms make a great snack, appetizer, or side dish. They are crispy on the outside and tender on the inside, making them a delicious treat that even picky eaters will enjoy.
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Adding seasoning and serving
Enoki mushrooms are versatile and can be seasoned and served in a variety of ways. They are a great meat substitute and can be added to various hot and cold dishes from Japanese, Korean, and Vietnamese cuisines.
Seasoning
Enoki mushrooms have a mild, fruity flavour that is slightly earthy. They do not have a lot of flavour on their own, which is why they are a great ingredient to absorb the flavours of the dish they are added to.
When seasoning enoki mushrooms, it is important to first clean them by giving them a quick trim. Remove 1 to 2 inches of the thick root section and any dirty areas or brown spots. You can then wash them gently and pat them dry before cooking.
Enoki mushrooms can be seasoned in a variety of ways, depending on the dish you are preparing. Here are some common seasoning methods:
- Soy sauce and mirin: Simmer the mushrooms in soy sauce and mirin, a sweet Japanese rice wine, to create an appetizer or side dish.
- Sesame oil and salt: Sauté the mushrooms with sesame oil and salt. They will soften in about a minute.
- Teriyaki sauce: Add teriyaki sauce to the mushrooms while cooking to give them a unique flavour.
- Garlic and ginger: Add garlic and ginger to the mushrooms while cooking to enhance the flavour.
- Mala spice seasoning: This can be made by heating Sichuan peppercorns, paprika, cumin, and coriander seeds in a skillet until they start to pop. Grind the spices into a fine powder and use them to season the mushrooms.
Serving
Enoki mushrooms can be served in a variety of ways, either as a side dish or as an ingredient in a main course. Here are some common serving suggestions:
- Japanese hot pot: Add enoki mushrooms to a Japanese hot pot dish, such as shabu-shabu, for earthiness.
- Salads: Marinated enoki mushrooms can be added to cold sesame noodle salads or crisp green salads.
- Stir-fries: Enoki mushrooms can be stir-fried with other vegetables and served as a quick, vegetable-forward weeknight dinner.
- Noodle dishes: These mushrooms can be added to noodle dishes, such as soba noodles or ramen bowls, to infuse them with umami flavour. They can also be used as gluten-free mock "noodles".
- Soups: Enoki mushrooms are commonly used in Asian-style soups and ramen. They can be added to the soup whole or sliced.
- Sushi: The mushrooms can be served over sushi rice or added to veggie sushi rolls.
- Dumplings: Use enoki mushrooms as a filling for dumplings or potstickers.
- Deep-fried: The mushrooms can be deep-fried and served as a crunchy side dish or snack.
Enoki mushrooms are a versatile ingredient that can be used in a variety of dishes. With their mild flavour and chewy texture, they are a great addition to many recipes.
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Frequently asked questions
Enoki mushrooms are versatile and can be seasoned in many ways. You can cook them in butter and garlic, or with sesame oil, salt, and soy sauce. You can also add mirin, a sweet Japanese rice wine, for a unique flavour.
First, clean your mushrooms by giving them a quick trim. Remove the thick root section and any brownish roots, then gently peel or cut away any dirty areas or brown spots. You can then wash them with water and pat them dry before breaking them into smaller sections.
Enoki mushrooms can be boiled, stir-fried, pan-fried, deep-fried, baked, steamed, or microwaved. They are quick-cooking, so they only need to be cooked for 2-3 minutes.
Enoki mushrooms are popular in soups, stews, and stir-fries. They can also be added to noodle dishes, such as ramen or soba noodles, or used as gluten-free mock "noodles". They are commonly used in Asian cooking, especially in Japanese, Korean, and Vietnamese cuisines.
It is not recommended to eat enoki mushrooms raw as they have been linked to listeria outbreaks in the past. Instead, they can be quickly blanched by dropping them into boiling water or broth for 5 minutes or less.
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