Enoki Mushrooms with Garlic & Scallion Sauce

I knew Enoki mushrooms had finally made it to the mainstream inside the US while our vegan buddy, Mitch, (you could see him in the camping photographs with invoice), claimed that he cherished this “newfound” mushroom.

Enoki mushrooms are usually vacuum-packed, in applications of about 7 oz. apiece, and they have a pretty lengthy shelf existence while refrigerated. when fresh, the shade have to be white, and the stems have to be firm. Trim away approximately 1-inch of the roots, give them a quick rinse, and you are prepared to go! while used in soups and warm pots, it’s a sidekick, however while blanched (or steamed) and wearing a yummy sauce, it turns into a main character!

I don't forget first eating Enoki mushrooms offered in cans or as a condiment in glass jars with chili oil. I immediately took a liking to them for his or her crunchy texture. It’s hard to fathom some thing this thin and mushroom-y giving a hearty veggie-like crunch. but nowadays, fresh Enoki have end up quite broadly to be had (to Mitch’s credit, it’s genuine that it become handiest fairly lately that this has been the case), and it’s most usually utilized in soups and hot pots.

Enoki Mushrooms with Garlic & Scallion Sauce

 Prep time

10 mins

cook time

10 minutes

total time

20 mins

sparkling enoki mushrooms have ultimately made it to the mainstream inside the US markets. chinese language call the japanese named, enoki mushrooms, “golden needle mushrooms”

Recipe kind: Vegetabkles

delicacies: chinese

Serves: 2-4

Substances:

• 2 packs of enoki mushrooms, a complete of 14 oz.
• 2 tablespoons oil
• 2 cloves garlic, minced
• 3 tablespoons mild soy sauce
• ½ teaspoon sugar
• 1 scallion, finely chopped

Instructions

1. Be gentle whilst dealing with those enoki mushrooms. Trim away about 1-inch of the foundation segment. Use your hands to tear the enoki mushrooms into small bite length bundles and line them up neatly. Rinse smooth and drain.
2. put together a wok with boiling water, and blanch the enoki mushrooms in two batches, cooking each batch for approximately 1 minute. Drain off the water and switch the mushrooms on your serving plate.
3. In a small saucepan, warmth the oil over medium warmness. upload the garlic, and cook dinner for approximately 10 seconds (no need to brown the garlic). Now upload the mild soy sauce, sugar, and scallions. deliver the sauce to a boil, and flip off the heat. Don’t overcook the garlic and scallions--we want that sparkling and sweet taste! Slowly pour the sauce over the enoki mushrooms, and serve.