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Jump to RecipeThese enoki mushrooms with garlic, scallion and soy sauce are a quick, savory dish you can make in about 15 minutes. Delicate enoki clusters are tossed in a hot pan with plenty of fried garlic, then glazed in a simple soy sauce mixture with a touch of sugar and finished with fresh scallions. They turn silky and tender with a slight bite, and they soak up the garlicky sauce beautifully.
This recipe is naturally vegan and easy to make gluten free, and it works as a side dish, a topping for rice or a light main with noodles. Serve it next to heartier dinners like my BBQ chicken stuffed sweet potatoes or honey garlic chicken stir fry for a balanced meal.
Why You Will Love These Garlic Enoki Mushrooms
- Ready in 15 minutes. Enoki cook in just a few minutes.
- Big flavor, few ingredients. Garlic, soy sauce and scallions do all the work.
- Vegan and gluten free friendly. Use tamari for a gluten free version.
- Unique texture. Tender, slightly chewy and silky, almost like noodles.
- Versatile. Great with rice, noodles, stir fries, hot pot or grilled meats.
What Are Enoki Mushrooms?
Enoki mushrooms, sometimes called enokitake or golden needle mushrooms, grow in tight clusters of long, thin white stems topped with tiny caps. They are popular in Japanese, Korean and Chinese cooking and are often added to soups, hot pots and stir fries. Enoki have a mild, slightly fruity flavor and a crisp, delicate texture that turns tender and a little chewy when cooked. Because they are so thin, they cook very quickly and absorb sauces well. You can find them in plastic packages in the produce section of most Asian markets and many regular supermarkets.
Ingredients You Will Need
You only need six ingredients for this recipe. Exact amounts are in the recipe card below.
- Enoki mushrooms: about 14 ounces, or two standard packages. Look for firm, bright white clusters without slime or brown spots.
- Garlic: a generous amount, minced. Fried garlic is the star flavor here.
- Soy sauce: adds umami and saltiness. Use tamari for gluten free or a low sodium soy sauce if preferred.
- Sugar: just a teaspoon balances the salty soy and brings out the natural sweetness of the mushrooms.
- Scallions: sliced, with the white parts cooked and the green parts added at the end.
- Vegetable oil: or any neutral oil for frying the garlic.
How to Make Enoki Mushrooms With Garlic and Soy Sauce
1. Prep the mushrooms
Trim about 1 inch from the root end of each enoki cluster with a sharp chef knife, where the stems are stuck together. Gently pull the mushrooms apart into small bundles. Rinse them briefly in a colander under cold water and shake off the excess. Pat them dry so they sauté instead of steaming.
2. Mix the sauce
In a small bowl, stir together the soy sauce, sugar and 2 tablespoons of water until the sugar dissolves. Having the sauce ready is important because the mushrooms cook in minutes.
3. Fry the garlic
Heat the oil in a large wok or skillet over medium heat. Add the minced garlic and the white parts of the scallions and cook for 30 to 60 seconds, stirring constantly, until fragrant and just turning golden. Do not let the garlic brown too much or it will taste bitter.
4. Cook the enoki
Increase the heat to medium high and add the enoki mushrooms. Toss them gently with kitchen tongs for 1 to 2 minutes until they begin to soften and wilt. Pour in the sauce and continue tossing for another 1 to 2 minutes until the mushrooms are tender, glossy and coated.
5. Finish with scallions
Turn off the heat and stir in the green parts of the scallions. Taste and add a splash more soy sauce if needed. Serve right away while the mushrooms are hot and silky.
Tips for the Best Enoki Mushrooms
- Do not overcook them. Enoki become stringy and tough if cooked too long. Three to four minutes total is plenty.
- Keep small bundles. Separating them into small clusters helps them cook evenly and look beautiful.
- Dry them well. Wet mushrooms will steam and water down the sauce.
- Use high heat. A hot pan gives them a little color and keeps them from turning soggy.
- Add a drizzle of sesame oil. A few drops at the end add a toasty aroma.
How to Clean and Store Enoki Mushrooms
Enoki are usually grown in a clean, controlled environment, but it is still best to rinse them before cooking. Always trim the spongy root base, then separate and rinse the stems quickly. Avoid soaking them, since they absorb water easily. Store unopened packages in the refrigerator crisper drawer for up to a week.
Once opened, wrap them loosely in a paper towel and place them in a container or paper bag so they can breathe. Use them within a few days. Discard any enoki that look slimy, smell sour or have turned brown. Enoki should always be cooked thoroughly before eating, since they are not meant to be eaten raw.
Easy Variations
- Spicy garlic enoki: add chili flakes, chili oil or a spoonful of gochujang to the sauce.
- Oyster sauce version: replace some of the soy sauce with oyster sauce for a richer, savory glaze.
- Butter garlic enoki: cook the garlic in butter instead of oil for a rich, buttery flavor.
- Enoki beef rolls: wrap small bundles in thin slices of beef, sear and glaze with the sauce.
- Add vegetables: toss in baby bok choy, spinach or bean sprouts with the mushrooms.
- Steamed version: steam the enoki for 5 minutes, then pour hot garlic oil and soy sauce over the top.
Why Fried Garlic Makes This Dish
Garlic is the heart of this recipe, and how you cook it changes everything. When minced garlic is gently fried in oil, its sharp, raw bite mellows and turns sweet, nutty and deeply aromatic. At the same time, the oil becomes infused with garlic flavor, and that garlic oil coats every strand of enoki. The trick is moderate heat and constant stirring. Pull the pan off the heat for a few seconds if the garlic is browning too fast, since it can go from golden to bitter in moments.
Adding the scallion whites at the same time gives the oil an extra layer of mild onion flavor. Once the mushrooms and soy sauce go in, the fried garlic clings to the glossy enoki so you get a little bit of crispy, fragrant garlic in every bite.
Enoki in Soups and Hot Pot
If you enjoy this recipe, enoki are worth keeping on hand for other dishes too. They are a classic addition to Japanese and Chinese hot pot, where they cook in seconds in simmering broth. Add a small bundle to miso soup, ramen or a quick chicken noodle soup during the last two minutes of cooking. They also pair well with kimchi stew and spicy Korean soups. Because enoki are so thin, they add body and a noodle like texture without making a dish heavy.
What to Serve With Garlic Enoki Mushrooms
These mushrooms are delicious spooned over a bowl of steamed jasmine rice, where the garlicky sauce seasons the rice. They are also excellent tossed with ramen, udon or rice noodles for a quick noodle dish. Serve them as a side with grilled chicken, steak, salmon or tofu, or add them to a spread of Asian inspired dishes like my chicken fried rice and shrimp stir fry.
Are Enoki Mushrooms Healthy?
Yes. Enoki mushrooms are very low in calories and fat and are a good source of fiber, B vitamins such as niacin, and antioxidants. This dish is light, with about 110 calories per serving, and it is naturally plant based and cholesterol free. To keep the sodium lower, use a reduced sodium soy sauce and finish with extra scallions and a squeeze of lime for flavor.
Storage and Reheating
- Refrigerator: store leftovers in airtight glass containers for up to 2 days.
- Reheating: warm briefly in a skillet over medium heat for 1 to 2 minutes. Avoid overheating, which makes them chewy.
- Freezing: not recommended, since the texture becomes mushy.
Common Mistakes to Avoid
- Leaving the root base on. It is tough and spongy and prevents the stems from separating.
- Burning the garlic. Cook it just until fragrant and golden before adding the mushrooms.
- Crowding the pan. Too many mushrooms at once will steam. Use a large pan or cook in batches.
- Adding too much sauce. Enoki release some liquid, so a small amount of sauce is enough.
Frequently Asked Questions
Do enoki mushrooms need to be cooked?
Yes. Always cook enoki mushrooms thoroughly before eating them.
How do you know when enoki are done?
They turn soft, glossy and slightly translucent, usually after 3 to 4 minutes in a hot pan.
Can I make this gluten free?
Yes. Use tamari or coconut aminos instead of regular soy sauce.
What do enoki mushrooms taste like?
They have a mild, slightly sweet and earthy flavor with a delicate, slightly chewy texture.
Can I use other mushrooms?
Yes. Oyster, shiitake or king oyster mushrooms work well, though they need a few extra minutes of cooking.
Can I add protein?
Yes. Toss in cooked shrimp, sliced chicken or cubes of crispy tofu for a complete meal.
Final Thoughts
Enoki mushrooms with garlic, scallion and soy sauce prove that simple ingredients can make something special. In about 15 minutes you get silky, savory mushrooms with a bold garlic flavor that pairs with almost anything. Keep a pack of enoki in your fridge and you will always have a fast, healthy side dish ready to go.
Nutrition Per Serving
| Nutrient | Amount |
|---|---|
| Calories | 110 kcal |
| Protein | 3 g |
| Carbohydrates | 11 g |
| Fat | 7 g |
| Saturated Fat | 1 g |
| Fiber | 3 g |
| Sugar | 3 g |
| Sodium | 460 mg |
Nutrition values are estimates calculated from standard ingredient data and will vary with the brands and exact amounts you use.
Enoki Mushrooms with Garlic, Scallion and Soy Sauce
Ingredients
Method
- Trim the root ends of the enoki, separate into small bundles, rinse and pat dry.
- Stir the soy sauce, sugar and water until the sugar dissolves.
- Heat the oil in a large skillet or wok over medium heat. Cook the garlic and scallion whites for 30 to 60 seconds until fragrant.
- Raise the heat to medium high, add the enoki and toss 1 to 2 minutes.
- Add the sauce and toss 1 to 2 minutes more until tender and glossy.
- Stir in the scallion greens and serve immediately.
