Spicy Enoki Mushrooms Recipe
This Spicy Enoki Mushrooms Recipe is a quick, flavourful, and easy stovetop dish made with tender enoki mushrooms tossed in a bold, savory-spicy sauce. Perfect as a healthy side dish, appetizer, or snack, it’s ready in minutes and packed with umami-rich flavour.
Ingredients
- 200 –250 g 7–9 oz fresh enoki mushrooms, root end trimmed
- 1 tablespoon neutral oil canola or vegetable
- 1 teaspoon toasted sesame oil plus a few drops for finishing
- 2 cloves garlic thinly sliced or grated
- 1 small shallot thinly sliced (optional)
- 2 scallions green onions, thinly sliced (white and green parts separated)
- 1 tablespoon soy sauce light or low-sodium
- 1½ teaspoons gochujang or 1 teaspoon chili garlic sauce
- 1 teaspoon rice vinegar or fresh lime juice
- ½ teaspoon sugar or honey
- 1 tablespoon water optional, to loosen sauce
- 1 teaspoon toasted sesame seeds plus extra for garnish
- Chili flakes or chili oil to taste (optional)
- Salt and black pepper to taste
- Optional garnishes: crushed peanuts or cashews micro greens, cilantro, extra scallions
Instructions
- Trim about 1 cm off the root end of the enoki mushrooms. Gently separate them and pat dry if needed.
- In a small bowl, mix soy sauce, gochujang, rice vinegar (or lime juice), sugar, sesame oil, and water. Set aside.
- Heat a skillet over medium-high heat and add the neutral oil.
- Add garlic, shallot (if using), and the white parts of the scallions. Saute for 20–30 seconds until fragrant.
- Add the enoki mushrooms to the pan and toss gently. Cook for 30–60 seconds until they begin to soften.
- Pour the prepared sauce over the mushrooms and toss quickly to coat evenly. Cook for another 30–60 seconds until the sauce lightly glazes the mushrooms.
- Remove from heat. Add scallion greens, sesame seeds, and optional chili flakes or chili oil.
- Taste and adjust seasoning. Serve immediately while hot.
Notes
- Do not overcook enoki mushrooms; they should remain tender with a slight bite.
- For extra heat, add more gochujang or chili flakes.
- For a richer flavour, finish with a few drops of toasted sesame oil just before serving.
- Storage: Best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat quickly in a hot pan.
- Variations: Add chili oil for a Sichuan-style twist, or mix in a little miso for deeper umami.