This was my first time cooking with enoki mushrooms, but I remember eating them when I traveled to Japan a few years ago and I love ordering them at my favorite local Japanese restaurant. They are used in mainly East Asian cuisines. Unlike other mushrooms which have a rich, bold flavor, enoki mushrooms are on the sweeter side. That is why I paired these mushrooms with a much bolder and stronger broth to counter the delicate flavors of these really cool looking mushrooms.
The mushrooms are in a large clump with one root. At the bottom of the root is some dirt and a bit of mold. This helps to keep them fresh. Before cooking them you need to cut the root off. The texture of these mushrooms is a bit chewy, think of it like al dente spaghetti if you will. They are very versatile and add not only a beauty to many dishes, but a variety of texture and flavor.
I encourage you when you are grocery shopping next time to purchase an ingredient you haven't cooked with before. Give it a try! Cooking is about exploring new flavors, new recipes, and new ways to eat delicious foods!
Yields 2 servings:
1 bunch/ 1 package of enoki mushrooms - remove the base
1 teaspoon butter - I used President butter you should use a good quality butter
2-3 tablespoons sake
1 scallion - sliced
1 tablespoon tamari (***Gluten free) but it can be swapped for soy sauce
1/4 cup + 1-2 tablespoons of Beef or mushroom broth
In a sauté pan add half the butter and allow it to melt over medium heat.
Once the butter is melted add the mushrooms.
Allow them to cook on both sides for about 5 minutes.
Then add the remaining butter and turn the heat to medium/high and add the sake.
Let the alcohol cook off for about 1 minute.
Then add the broth to warm it and the scallions. Season with black pepper.
We don't want to add salt because of the tamari or soy sauce will add enough salt to the dish.
Once the broth has simmered, add the tamari, gently stir and turn the heat off.
Serve and enjoy with some white rice, or as a side dish to a meal.