Description
Enoki Mushrooms with Garlic & Scallion Sauce is a simple and flavorful Asian-inspired side dish featuring tender steamed enoki mushrooms topped with a savory garlic and scallion sauce. The dish balances the delicate texture of mushrooms with a rich, umami-packed sauce enhanced by soy, oyster sauce, and a hint of sesame oil, making it a perfect accompaniment to rice or grilled dishes.
Ingredients
Scale
Enoki Mushrooms
- 2 bunches enoki mushrooms, trimmed and cleaned
Sauce
- 2 tablespoons neutral oil (like canola or vegetable)
- 4 cloves garlic, minced
- 2 scallions, finely chopped
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce (or vegetarian substitute)
- 1 teaspoon sesame oil
- 1/2 teaspoon sugar
- Pinch of salt
- Pinch of white pepper (optional)
- Chili flakes or chili oil to taste (optional)
Instructions
- Prepare Mushrooms: Trim the root ends off the enoki mushrooms and gently separate them into smaller clusters. Rinse lightly and pat dry. Arrange the enoki mushrooms on a heatproof plate in a thin, even layer.
- Make Garlic & Scallion Sauce: In a small saucepan, heat the neutral oil over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant but not browned. Add the chopped scallions and cook for another 30 seconds. Stir in the soy sauce, oyster sauce, sesame oil, sugar, salt, and white pepper. Let it simmer for 1 minute, then remove from heat.
- Pour Sauce Over Mushrooms: Evenly pour the hot garlic and scallion sauce over the arranged enoki mushrooms on the plate.
- Steam Mushrooms: Steam the mushrooms for 6 to 8 minutes until tender and cooked through.
- Serve: Optionally, drizzle with chili oil or sprinkle with chili flakes before serving. Serve hot as a side dish or over rice.
Notes
- Oyster sauce can be substituted with mushroom stir-fry sauce for a vegetarian version.
- Add more chili oil or fresh chili if you prefer extra heat.
- This dish pairs well with rice or as a savory side to grilled meat or tofu.
