Enoki Mushroom Recipes | The Cooking Librarian


Enoki mushroom recipes stashed!

Enoki mushrooms is my favorite mushroom. I always have some in my refrigerator. I like the soft crunchy texture and its ability to get sauces and gravies to stick to it. =)

It is very versatile too. Throw some into your soup or stir fry it with some vegetables or try the recipes below

Enoki wrapped in pork

Pork wrapped enoki
Pork wrapped enoki

I made this recipe twice for family gatherings. It is an easy finger food recipe. I grilled them the first time but the 2nd time, I just popped them into a pre-heated oven to cook. Using different meat slices impart different flavour. The first time I used thinly sliced pork. Make sure to choose those that have some fat. The 2nd time I tried hickory smoked bacon.

A picture of the pork wrapped enoki.

1 packet of enoki mushrooms
150g pork slices

1 tbsp cooking wine
1 tbsp soy sauce
1 tbsp mirin
Pinch of salt

  1. Remove the roots and cut the mushrooms in half
  2. Soak them in some water for a while
  3. Season the pork slices with the cooking wine, soy sauce, mirin and salt
  4. Count the number of pork slices and prepare as many portions of enoki mushrooms
  5. Wrap each portion of enoki mushrooms with a pork slice
  6. Place the wrapped enoki in a lightly greased grill pan. Do this for all the rolls
  7. Place the pan over medium high heat and cook till golden brown on all sides
  8. Arrange the enoki rolls on a serving plate and serve
  9. Deglaze the grill pan with some red wine or water to make some sauce
  10. Drizzle the sauce over the rolls before serving

Asian enoki salad

I think this is a refreshing Asian salad or appetizer for 4.

2 packets of fresh enoki mushrooms
1/2 red capsicum
1/2 japanese cucumber
Dash of cooking wine
Pinch of salt and sugar

Salad dressing
1 tbsp sesame seed oil
1 tbsp rice vinegar
1 tbsp sugar
1 tbsp soy sauce
Pinch of salt and pepper

  1. Remove the roots of the enoki mushrooms
  2. Cut the mushrooms into 3cm long sections
  3. Cut the red capsicum and cucumber into thin strips same length as the enoki mushrooms
  4. Bring a pot of water to a boil and cook the mushrooms and capsicum for about 2 minutes
  5. Drain and set aside to cool
  6. Mix the ingredients of the salad dressing in a mixing bowl and toss in the enoki and capsicum
  7. Place the cucumber strips on the serving plate and pour the enoki and capsicum on top of it
  8. Serve

Chicken enoki meatballs

This is a Japanese-inspired dish.

1 packet of enoki mushrooms
300g ground chicken

Marinate for the chicken
1 egg
2 tbsp cooking wine
2 tbsp mirin
2 tbsp soy sauce
2 tbsp plain flour

Cooking sauce
3 cups chicken stock
3 tbsp cooking wine
3 tbsp mirin
3 tbsp soy sauce
1 tbsp sugar
1 piece of ginger
1 tsp cornstarch

  1. Remove the roots of the enoki mushrooms
  2. Cut them in half and break them up into smaller pieces and
  3. Mix the ground chicken with the marinate well and the enoki mushrooms
  4. Heat the ingredients for the cooking sauce into a frying pan
  5. Shape the enoki and chicken mixture using 2 spoons and place them into the cooking sauce to cook
  6. Cover and simmer for about 15 minutes
  7. Mix the cornstarch with about 1 tsp water and add to the cooking sauce to thicken it up a little
  8. Remove the meatballs and plate them
  9. Add a little bit of cooking sauce to the meatballs before serving

Baked enoki mushrooms

I have baked this with some soy sauce and without the cream. I am curious how the cream will change the taste and flavour of the enoki.

2 packets of enoki mushrooms
2 tbsp fresh cream
Salt and pepper

  1. Remove the stems and rinse the mushrooms
  2. Lay a sheet of aluminum foil out
  3. Place the mushrooms on top of the foil
  4. Drizzle the cream over the mushrooms
  5. Season with salt and pepper
  6. Wrap and seal the mushrooms within the foil
  7. Place in a pre-heated oven for about 15 minutes
  8. Open the foil packet and drizzle with some olive oil before serving