Learn how to cook enoki mushrooms with this quick and easy recipe! Dressed in a soy butter sauce for a delicious and healthy side dish to accompany any meal.
Enoki Mushrooms are one of my favourite varieties of mushrooms. Quite frankly, I think they’re super underrated because they look so different from other varieties like oyster mushrooms, button mushrooms or portobello mushrooms.
Unlike shiitake mushrooms or oyster mushrooms, enoki mushrooms don’t have a ton of flavour to them. They take on whatever you dress it in and the texture is crunchy (similar to wood ear mushrooms). They absorb sauces super well so are often used in hot pots because they can soak up all that delicious broth!
After sharing my steamed enoki mushrooms with garlic scallion sauce recipe, I had several requests for more enoki mushroom recipes so today, I wanted to share another one of my favourite ways to cook these cute lil mushrooms up!
How to Cook Enoki Mushrooms in the Microwave
The Ingredients (+Substitutions)
- Enoki Mushrooms: Typically sold packaged and can be found at your local grocery store or Asian supermarket. Choose enoki mushrooms that are white and firm to the touch.
- Japanese soy sauce: or subsitite with tamari for gluten free
- Mirin: can be subtitited with sake and sugar (to taste)
- Vegan butter: or butter if not vegan
The Directions
I find microwaving enoki mushrooms to be the quickest and easiest way to prepare! However, if you do not have a microwave, you can also steam them like I did for my Enoki Mushrooms with Soy Mushroom Scallion Sauce recipe.
- First, cut off the base of the enoki mushrooms. Use your hands to tear them apart into smaller bundles. Then give them a quick rinse. Line them up on a glass bowl and a cover with a microwave safe lid.
- Microwave for 45-60 seconds (600 W), or until cooked. Add the soy sauce, mirin, butter and garlic powder, and then mix to combine. Top with aonori and serve!
Make Ahead & Storage Tips
This recipe is good for one serving, however if you do want to prepare it ahead of time to keep in the fridge make double or triple the amount. Allow it to cool until room temperature and then place in a air tight container with a cover. Keep refrigerated for up to 3 days.
Video Tutorial
Serving suggestions
This enoki side dish is really versatile and pairs perfectly with other side dishes, too! Here are some suggestions:
- Japanese Sesame Spinach Side Dish (Spinach Gomaae)
- Sunmono (Japanese Cucumber Salad)
- Tataki Kyuri (Japanese Smacked Cucumbers)
- Kinpira Renkon (Stir fried Lotus Root)
- Authentic Miso Soup
- Takikomi Gohan (Japanese Mixed Rice)
If you recreate this Soy Butter Enoki Mushrooms recipe let me know how you liked it by leaving a comment and rating below or by tagging me on Instagram @Okonomikitchen, I love seeing all of your tasty recreations!
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Soy Butter Enoki
- Total Time: 5 minutes
- Yield: 1 serving 1x
Description
Learn how to cook enoki mushrooms with this quick and easy recipe! Dressed in a soy butter sauce for a delicious and healthy side dish to accompany any meal.
Ingredients
- 1 8.5oz package of enoki mushrooms (240g)
- 2 tbsp Japanese soy sauce (30ml // gluten free soy sauce as needed)
- 2 tbsp mirin (30ml // or sake)
- 1 heaping tbsp vegan butter (20g)
- 1/8 tsp garlic powder, optional
- aonori for topping
Instructions
- Cut off the base of the enoki mushrooms. Rinse and then add to bowl with a cover.
- Microwave for 45-60 seconds (600 W), or until cooked. Add the soy sauce, mirin, butter and garlic powder, and then mix to combine. Top with aonori and enjoy!
Notes
- Helpful Equipment: microwave safe bowl with a lid
- Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer).
- Prep Time: 3 minutes
- Cook Time: 2 minutes
- Category: side dish
- Method: microwave
- Cuisine: japanese, vegan
Nutrition
- Serving Size: 1 serving
- Calories: 319
- Sugar: 8.7g
- Sodium: 1938mg
- Fat: 16.6g
- Saturated Fat: 4.4g
- Unsaturated Fat: 11.2g
- Trans Fat: 0
- Carbohydrates: 36.6g
- Fiber: 6.8g
- Protein: 9g
- Cholesterol: 0
SAVE IT FOR LATER! ↓
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I didn’t really know what to do with Enoki mushrooms and after finding this recipe, I am now so obsessed. I love how the mushrooms absorb everything, I steamed mine and minced some garlic and ginger while they steamed and it was heaven.
This recipe is EVERYTHING. The enoki mushrooms completely absorb all of the surrounding flavors. This is also super easy and lazy-girl approved. I’m obsessed with enoki mushrooms because of this recipe.
Just used the same method for zucchini since I could not find enoki this time, and it works so well too! Well, I cooked the zucchini on stove first instead of microwave but I think microwave would also work for it too.
Yummy, this was so easy to make and delicious! Another tasty recipe Lisa, you did it again! 🙂
This was the first time I cooked with enoki, and the soy butter jjst sounded so tastey so I tried it and was faaaaar from disappointing. It was simple, quick, and delicious. The boyfriend already loves mushrooms but I think this recipe would help him to get even more plants into his diet (unfortunately he wasn’t around the day I made it). Will definitely be buying more enokis in order to use up my vegan margarine, haha.
This is ridiculously delicious, considering the simplicity of the ingredients and the process!
Very quick and easy to do, and so good!
So good. I only had a 100g pack of enoki, so I halved the rest of the recipe and it was so tasty. Will definitely be making this more when I get more enoki mushrooms. 🙂 x
Quick, easy, and tasty! 🙂 The only thing I will change for next time is the measurements from tablespoon to teaspoon as I was left with as much liquid for a soup.
I just made it with maitake mushrooms as I needed something that could go well with Soba. It was so flavorful and easy to make. Thanks!