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
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.
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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