Description
This quick and flavorful Enoki Mushrooms with Garlic & Scallion Sauce recipe features tender enoki mushrooms blanched to perfection and topped with a fresh, savory garlic and scallion sauce. Perfect as a light appetizer or side dish, it combines simple ingredients to create a delightful umami-packed bite.
Ingredients
Scale
Enoki Mushrooms
- 14 ounces enoki mushrooms (400g)
Sauce
- 2 tablespoons oil
- 2 cloves garlic (minced)
- 3 tablespoons light soy sauce
- ½ teaspoon sugar
- 1 scallion (finely chopped)
Instructions
- Prepare the Mushrooms: Be gentle when handling the enoki mushrooms. Trim about 1 inch off the root section. Use your fingers to tear the mushrooms into small bite-sized bundles, arranging them neatly. Rinse the mushrooms under cold water and drain thoroughly.
- Blanch the Mushrooms: Bring a wok or large pot of water to a boil. Blanch the enoki mushrooms in two batches, cooking each batch for approximately 1 minute. After blanching, drain the mushrooms and transfer them to a serving plate.
- Make the Garlic & Scallion Sauce: In a small saucepan, heat the oil over medium heat. Add the minced garlic and cook for about 10 seconds, taking care not to brown it. Add the light soy sauce, sugar, and chopped scallions. Bring the sauce to a boil briefly, then immediately turn off the heat to preserve the fresh flavors of garlic and scallion.
- Combine and Serve: Slowly pour the hot garlic and scallion sauce over the blanched enoki mushrooms. Serve immediately to enjoy the fresh and savory taste.
Notes
- Handle enoki mushrooms gently to avoid bruising.
- Do not overcook the garlic to maintain a fresh flavor.
- Blanch mushrooms quickly to keep their delicate texture.
- This dish is best served immediately after preparing the sauce for optimal freshness.
