5-minute enoki mushrooms
A simple and savory side dish that pairs well with just about any meal.
Enoki mushrooms are a great choice for those who aren't a big fan of mushrooms but would like to give it a try. The taste is very mild and clean, compared to other mushrooms with more earthy tastes. They cook really quickly in stir-frys, soups, and stand-alone dishes like this one, and can even be eaten raw in salads.
What makes these tiny-headed, long-stemmed Japanese mushrooms so great? They are a great source of dietary fiber, essential minerals, and various B vitamins. Moreover, they contain great antioxidants to help support the immune system!* (Personally, I just love the texture they add to any meal.)
Ingredients
1 package Enoki mushrooms (~400g)
1 tbsp sesame oil
3 cloves garlic, minced
1 scallions, finely chopped (separate white and green parts)
2 tbsp Tamari
Directions
Cut off the roots of the enoki mushrooms 1-inch from the bottom. Carefully separate the mushrooms while thoroughly rinsing and draining them. Set aside.
In a saucepan, bring water to a boil. Blanche mushrooms for 1 minute, drain, and place mushrooms in serving dish.
Heat small saucepan with sesame oil. Add garlic and whites of scallions. Cook until slightly browned. Add in Tamari and stir for 1 minute. Remove sauce from heat, garnish mushrooms with remaining greens of scallions, and drizzle sauce over mushrooms. Serve hot.
