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

Serves 2
Cooks in 10 minutes
Difficulty easy


  • Half a package of Enoki mushrooms
  • garlic (lots, depending on how much you love garlic), minced
  • 2 scallion
  • oil
  • soy sauce
  • a bit of broth (anything that you have in your pantry currently)
  • pepper, sugar


  1. Blanch the enoki mushrooms and put them on the serving plate.
  2. 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.
  3. Pour the sauce over enoki mushrooms. Serve and eat while it’s hot!