FREE PRINTABLE RECIPE
Get the Printable Recipe PDF (Free)
Enter your email and we’ll send you the ingredients + step-by-step instructions as a clean PDF you can save to your phone.
- ✅ Printable PDF (ingredients + steps)
- ✅ Save it to your phone (no long scrolling)
- ✅ Includes cook time + servings
- ✅ Easy to follow
FAQ
Where’s the full recipe?
It’s delivered as a printable PDF so you can save it and cook without scrolling.
I didn’t get the email.
Check Spam/Promotions and search your inbox for your site name. Then click Confirm to receive the PDF.
enoki mushroom recipe
- Total Time: 18 minutes
- Yield: 2–3 servings 1x
- Diet: Vegetarian, Gluten-Free (with tamari)
Description
This enoki mushroom recipe offers a quick and flavorful weeknight dinner, featuring delicate enoki strands coated in a rich, reddish-orange Gochujang-Lime glaze. It’s a versatile and hearty dish, perfect for transforming enoki into a family-friendly meal.
Ingredients
- 7 oz enoki mushrooms
- 2 tablespoons Korean chili paste (gochujang style)
- 2 tablespoons alcohol-free soy sauce (use tamari for gluten-free)
- 1 tablespoon alcohol-free rice vinegar
- 1 tablespoon maple syrup (or brown sugar)
- 1 teaspoon sesame oil
- 2 cloves minced garlic
- 0.5 inch grated fresh ginger
- 4 tablespoons water (or vegetable broth)
- 1 tablespoon neutral cooking oil
- 0.5 lime, zested and juiced
- 1 teaspoon toasted white sesame seeds, for garnish
- 2 stalks thinly sliced scallions, for garnish
- 1 pinch red chili threads, for garnish
Instructions
- Prep the Enoki: Gently trim the tough, root ends from the enoki mushrooms and separate them into small, manageable clusters. Discard the trimmed ends.
- Build the Gochujang Glaze: In a small bowl, whisk together the Korean chili paste, alcohol-free soy sauce, alcohol-free rice vinegar, maple syrup, sesame oil, minced garlic, grated ginger, and water until smooth. Stir in the lime zest for a fragrant aroma.
- Sear the Enoki: Heat 1 tablespoon neutral cooking oil in a large non-stick skillet over medium-high heat. Add the enoki mushroom clusters in a single layer, cooking for 2-3 minutes per side until softened and lightly golden in spots.
- Glaze and Simmer: Pour the prepared glaze evenly over the enoki mushrooms in the skillet. Reduce the heat to medium and cook, tossing gently for 3-5 minutes, allowing the sauce to thicken and beautifully coat the mushrooms. If the glaze seems too thin, let it simmer an extra minute or two, stirring, until it coats a spoon.
- Finish and Serve: Remove the skillet from the heat. Squeeze the fresh lime juice over the glazed enoki mushrooms and toss once more. Arrange neatly in a mound, then generously sprinkle with toasted white sesame seeds, thinly sliced green scallions, and red chili threads.
Notes
Store leftovers in an airtight container for up to 3 days. For dietary needs, opt for low-sodium soy sauce or a good quality tamari. Use pre-minced garlic and ginger for extra speed. To make this a complete meal, quickly sear thinly sliced chicken or tofu in the same skillet before adding the enoki and glaze. Avoid overcooking enoki mushrooms; they can quickly become rubbery. Do not overcrowd the pan when searing; cook in batches if necessary for even browning.
- Prep Time: 6 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving (approx. 90 g)
- Calories: 180 calories
- Sugar: 8 g
- Sodium: 600 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 0 mg
Keywords: enoki mushroom, gochujang, quick dinner, weeknight meal, easy recipe, stir-fry, Asian, vegetarian, glaze, lime
