Is it just me, or every time I buy a package of Enoki mushrooms, half of them would end up in the fridge somewhere, forgotten, before being discarded?
Probably it’s just me.
Anyway, I was buying a package of Enoki mushrooms the other day to make Kimchi Soup, and I realised that using the whole 350 g is just too much mushrooms. So I save half of them in the fridge for another time, determined that I would cook them tomorrow, because if not, I’ll forget.
After browsing for Enoki side dishes, I’ve decided to make this recipe. And it’s so good, it straightaway gets a tick from my husband and I, and is added to our weekday rotation list!
Enoki Mushrooms with Garlic and Scallion Sauce
Cooks in 10 minutes
- Half a package of Enoki mushrooms
- garlic (lots, depending on how much you love garlic), minced
- 2 scallion
- soy sauce
- a bit of broth (anything that you have in your pantry currently)
- pepper, sugar
- Blanch the enoki mushrooms and put them on the serving plate.
- Add oil to pan. Stir fry garlic for a while, but don’t let them brown. Add soy sauce, pepper, and a little bit of sugar. Add a bit of broth as well, just to your desired ‘soupy’ consistency. For myself, I add only a few tablespoons. Turn off the heat and add scallion.
- Pour the sauce over enoki mushrooms. Serve and eat while it’s hot!