These Korean-inspired spicy enoki mushrooms have an ideal mixture of spicy, candy, and bitter flavors! The mushrooms are merely seared in a pan and smothered within the umami-rich gochujang sauce. Pair with a heat bowl of rice, or get pleasure from by itself as an appetizer or facet dish.
Spicy enoki mushrooms are extremely simple to make in below quarter-hour, making it perfect for weeknight lunches and dinners.
There’s a deep umami taste from the gochujang, together with a touch of sweetness and sourness to stability out the flavour. Their gentle but crunchy texture is simply irresistible. The skinny strands of the enoki maintain up the sauce so nicely that each chew you are taking turns into a taste bomb within the mouth!
What are enoki mushrooms?
Enoki is a kind of mushroom that’s fashionable in East Asia, particularly used typically in Japanese, Korean or Chinese language delicacies. Their lengthy, skinny strands resemble the form of noodles.
They’ve a light, candy, but barely earthy taste with a chewy texture. These versatile mushrooms are good for stir frying, simmering (for decent pot), frying and even as a low carb substitute for noodles.
Components for this recipe
For toppings (optionally available)
The right way to make spicy enoki mushrooms
1. Make the sauce combine. Mix the gochujang, crushed crimson pepper, tamari soy sauce, sugar, sesame oil, rice vinegar and water collectively. Whisk nicely and put aside.
2. Put together the enoki. Lower off about 1-inch off on the backside of the enoki, the place you see the particles hooked up. Be certain that to not reduce too far up so the mushrooms can keep intact. Separate into small bundles – about 16 bundles in complete.
3. Sear the enoki. Warmth up the olive oil in a pan. Sear the enoki bundles in batches till golden brown.
4. Braise. Put all of the enoki mushrooms again into the pan. Pour the sauce combine over the enoki and let simmer for two minutes till the sauce thickens barely.
5. Serve. Garnish with scallions, sesame and chili threads (optionally available).
Tip
Work in batches when searing the enoki bundles. Crowding the pan will forestall them from browning and can steam the mushrooms. I normally prepare dinner 5 or 6 bundles at a time.
Ceaselessly requested questions
An Asian grocery retailer is the most effective place to go in case you are in quest of enoki mushrooms. They normally are available small packages of seven.05oz (200g) measurement. I’ve additionally seen them at bigger Western supermarkets akin to Wholefoods.
Any leftover spicy enoki mushrooms may be lined tightly and refrigerated for as much as three days. They are often eaten chilly however if you need to warmth up, microwave or prepare dinner over the stovetop for a few minutes.
The one substitute that I’d take into account is shimeji mushrooms. They’ve thinner strands so it helps to carry the sauce. I’d not suggest utilizing mushrooms with bigger caps akin to portobello, shiitake, or oyster as a result of they launch quite a lot of water, diluting the sauce.
Extra mushroom recipes…
Recipe
These Korean-inspired spicy enoki mushrooms have an ideal mixture of spicy, candy, and bitter flavors! The mushrooms are merely seared in a pan and smothered within the umami-rich gochujang sauce. Pair with a heat bowl of rice, or get pleasure from by itself as an appetizer or facet dish. This recipe is gluten-free and dairy-free.
Components
- 1tablespoongochujang
- 1teaspooncrushed crimson pepper
- 2teaspoonstamari soy sauce
- 2teaspoonssugar
- 1teaspoonsesame oil
- 2tablespoonsrice vinegar
- ⅓cupwater
- 14.1ouncesenoki mushroomsor 2 packages
- 1tablespoonolive oil
Toppings
- Thinly sliced scallions
- Toasted white sesame
- Chili threads
Stop your display screen from going darkish
Directions
To make the sauce combine,mix the gochujang,crushed crimson pepper,tamari soy sauce,sugar,sesame oil,rice vinegar and water collectively. Whisk nicely and put aside.
Lower off about 1-inch off on the backside of the enoki,the place you see the particles hooked up. Be certain that to not reduce too far up so the mushrooms can keep intact. Separate into small bundles –about 16 bundles in complete.
Warmth up the olive oil in a pan. Sear the enoki bundles in batches till golden brown.
Put all of the enoki mushrooms again into the pan. (They are often squeezed tight). Pour the sauce combine over the enoki and let simmer for two minutes till the sauce thickens barely.
Serve the enoki on a plate and garnish with scallions,sesame and chili threads.
Notes
Vitamin
Serving:1servingEnergy:93kcalCarbohydrates:11gProtein:3gFats:5gSaturated Fats:1gPolyunsaturated Fats:1gMonounsaturated Fats:3gSodium:181mgPotassium:390mgFiber:3gSugar:3gVitamin A:156IUVitamin C:1mgCalcium:4mgIron:1mg
The dietary info on this web site is simply an estimate and is supplied for comfort and as a courtesy solely. The accuracy of the dietary info for any recipe on this website shouldn’t be assured.
