Butter Garlic Enoki Mushrooms
A creamy buttery garlic enoki mushroom stir-fry packed with amazing health benefits and cooked in 10 minutes!
Equipment
- 1 Frying pan
- 1 Chopping Board
- 1 Sharp knife
- 1 Colander
Ingredients
- 150 grams enoki mushrooms Carefully cut the darker roots of the mushroom stub off, leaving only part of the stub. You want the enoki mushroom stems to still remain packed together and not separate. Wash these mushrooms carefully to ensure soil/dirt are removed.
- 1 tbsp unsalted butter
- 3 tsps minced galic
- 1 tbsp low-sodium soy sauce
- Gim Jaban Optional: Korean-style savoury crispy dried seaweed
Instructions
- Once you've cut and washed the enoki mushroom stub off (see ingredient notes), you can gently separate the stems from the stub in smaller portions. I don't like cutting the stub off completely because the mushrooms end up looking like soggy noodles after it cooks. The stub holds a good bunch of enoki stems together, making it easier to cook, and appetizing when you serve it.
- In a frying pan, over low to medium heat, add the butter. Ensure the butter does not burn by reducing the heat if needed.
- Once the butter has melted, add the garlic and sauté until fragrant.
- Slowly place the enoki portions on the frying pan, and swivel the pan to move the butter and garlic around the mushrooms.
- After 30 seconds, turn the enoki portions to the flip side so it cooks on the other side as well.
- Pour the soy sauce over the mushrooms and sauté for another 30 seconds.
- Plate with some gim jaban as garnish (Korean-style savoury crispy dried seaweed)