Enoki Mushrooms with Garlic & Scallion Sauce
12 Ingredients | 20 minutes
Enoki mushrooms are usually vacuum packed, in packs of about 7 ounces each, and have a fairly long shelf life when refrigerated.
Fresh they should be white in color and the stems should be firm. Cut about an inch of the roots, rinse them briefly, and you're done!
When used in soups and hot pots it's a sidekick, but when blanched (or steamed) and put into a tasty sauce it becomes a protagonist!
Author: The Woks Of Life
- 2 enoki mushrooms (packets, 14 ounces total) 2 tbsp oil 2 cloves garlic (finely chopped) 3 tbsp. light soy sauce 1/2 tsp. sugar 1 spring onion (finely chopped)
- 397 grams of enoki mushrooms (400g) 2 tbsp oil 2 cloves garlic (finely chopped) 3 tbsp. light soy sauce 1/2 tsp. sugar1 spring onion (finely chopped)
PREPARATION
STEP ONE: Prepare the mushrooms. Be careful with these enoki mushrooms. Cut away about an inch from the root. Use your fingers to tear the enoki mushrooms into small bite-sized bundles and arrange them neatly in a row. Rinse them clean and let them drain.
STEP TWO: Cook the mushrooms. Prepare a wok with boiling water, and blanch the enoki mushrooms in two batches, cooking each batch for about 1 minute. Drain the water and transfer the mushrooms to a plate.
STEP THREE: In a small saucepan, heat the oil over medium heat. Add the garlic and cook for about 10 seconds (the garlic does not need to be browned). Now add the light soy sauce, sugar and spring onions. Bring the sauce to a boil and turn off the heat. Don't overcook the garlic and onions - we want that fresh and sweet taste! Slowly pour the sauce over the enoki mushrooms and serve.
Full recipe HERE
