Enoki recipes

Enoki mushrooms have a pleasant, mild, somewhat fruity flavor and a crunchy texture. They are grown in clumps, most often in glass jars. Trim the root ends off enoki prior to using them. They are most often used in salads, sandwiches, as garnish or added to soups or stir-fry dishes at the end of cooking because of their delicate nature. Enoki pair well with any fish, from salmon to halibut.

Look for our fresh and dried mushrooms and spring greens in Minnesota and the Midwest at Lunds & ByerlysCoborn'sCashwiseCub FoodsWhole Foods Markets and Kowalski's Markets.

You can also buy dried mushrooms through our online shop. We offer 14 varieties of wild and cultivated mushrooms, four blends, and porcini and portabella powders. Shipping is free on $50 orders. Visit our online shop here.

Pickled Mushrooms with Black Pepper and Lemon Grass
by Sally Swift, co-creator of The Splendid Table, American Public Media.
Sally is co-author with Lynne Rossetto Kasper of The Splendid Table's How To Eat Supper: Recipes, Stories and Opinions from Public Radio's Award-Winning Food Show.

This recipe produces fairy-tale worthy mushrooms. Delicate, long, elegant stems with teeny-tiny caps – believe it or not – make one hell of a pickle. Mild-flavored enoki and beech mushrooms are crispy by nature. When they are pickled with lots of coarsely cracked black pepper and a stalk of lemon grass, they become slippery-crisp, with a nubby bite from the peppercorns. I am addicted to these served atop a Triscuit smeared with cream cheese. But they are equally good on any Asian noodle dish, tucked in a taco or slipped in a burger – anywhere you are craving a bit of pickle.

Cook to Cook: Enoki and beech mushrooms are sold in spongy clumps. To prep, cut them from the clump and give them a quick rinse. While these delicate mushrooms are beautiful, you can use any variety of mushrooms in this recipe, even giant portabellas. Simply cut them into bite-size pieces before you pickle them.

Mushrooms can be kept refrigerated in their brine for up to one month.

Makes 2 cups
2-1/2 to 3 cups combined enoki and beech mushrooms, both brown and white, cut from their clumps, rinsed and gently patted dry

For the brine:

  • 1 tsp black peppercorns
  • 1 tsp coriander seed 
  • 1- to 3-inch piece of lemon grass, trimmed and split lengthwise
  • 1 cup white vinegar
  • 1/2 cup water 
  • 2 Tbsp sugar
  • 2 1/2 tsp coarse sea salt 
  • 1 bay leaf 
    Gently toss the mushrooms in a large bowl until evenly mixed. With a mortar and pestle or in small, sturdy bowl, roughly crush the peppercorns and coriander seed. (Alternately, crush them on a cutting board with the side of a large knife.) Combine the crushed peppercorns, coriander seed, lemon grass, vinegar, water, sugar, salt and bay leaf in a medium saucepan and bring to a simmer over medium-high heat. Cook, stirring often, until sugar is completely dissolved, about 2 minutes. Remove from heat. Pack the mushrooms in a sterilized, medium jar with a lid (large enough to hold all the mushrooms, or divided into two smaller jars). Carefully pour the hot brine over the mushrooms and allow to cool. When cooled, tightly cover the jar and store in the refrigerator. The mushrooms will be ready to eat after 24 hours. Serve at room temperature or warm slightly and serve on crispy toast, crackers or fresh bread.
    Enoki-Stuffed Zucchini
    Serves 4
    • 2 zucchini 
    • 2 Tbsp. minced onion
    • 2 Tbsp. butter
    • 1 pk. enoki mushrooms
    • 1/4 cup bread crumbs
    • 2 Tbsp. Parmesan cheese
    • 1 tsp. lemon juice
    • 1/4 cup Mozzarella cheese

      Wash and trim zucchini. Cook whole in 1 inch of boiling water for 5-7 minutes. Halve lengthwise. Remove pulp and chop into small pieces. Saute onion in butter until tender. Add zucchini and enoki, bread crumbs, Parmesan cheese and lemon juice, toss. Fill zucchini shells with mixture, sprinkle with mozzarella and broil until golden.

      Miso Soup with Enoki Mushrooms
      Serves 4

      • 1 four-inch square dried kombu, cleaned with a damp cloth
      • 2/3 cup bonito (fish) flakes
      • 1 package enoki mushrooms
      • 2 Tbsp. miso
      • 2 scallions, finely sliced

      Combine kombu and 4 cups water in a pot and bring to a boil. Remove the kelp and discard. Add the fish flakes, stir well, and remove from the heat. Let the flakes settle to the bottom of the pot, about 30 seconds. Strain the stock through a fine sieve, discard the flakes.
      Return stock to pot and add enoki. Dissolve miso in a ladle of dashi. Add dissolved miso and stir. Top with enoki and scallions

      Noodles & Enoki Tossed in Sesame Paste
      Serves 3
      • 1 lb. fresh wheat noodles
      • 1 package 3.5 oz. enoki mushrooms
      • 3 Tbsp of light soy sauce
      • 2 Tbsp of rice wine vinegar
      • 1-1/2 Tbsp vegetable oil
      • 3 spring onions (scallions), finely chopped
      For the sauce:
      • 2 Tbsp sesame paste or peanut butter
      • 1-1/2 Tbsp vegetable oil
      • 1 Tbsp sesame oil
      • 1-1/2 Tbsp chicken stock

      Place noodles in boiling water and cook until tender. Drain. Divide noodles in bowls. Remove 1/4" stem from mushroom and rinse. To make sauce, combine ingredients in bowl until well blended. Allow each diner to sprinkle an equal amount of fresh enoki Mushrooms, soy sauce, vinegar, oil and spring onions over noodles. Top with sauce.

      Arugula, Enoki, Garlic Chips & Parmesan Salad
      Serves 4

      • 3 ounces (1 1/2 cups) arugula leaves
      • 2 ounces (1/2 cup) Parmesan cheese, thinly shaved
      • 1 package of 3.5 oz. enoki mushrooms
      • 4-5 garlic cloves
      • 3 tablespoons best quality virgin olive oil
      • 1 tablespoon white wine vinegar
      • salt
      • black pepper, freshly ground

      Wash arugula leaves and enoki mushrooms and drain well. Slice garlic cloves into chips, then fry in olive oil until browned and crisp. Let it cool and dry on paper towel. Put into a salad bowl and scatter the garlic chips and Parmesan cheese over. Make the dressing by mixing the oil and vinegar together in a tightly lidded screw-top jar. Season with salt and pepper to taste. Just before serving, pour over the salad and toss well.

      Chinese Salad with Bean Sprout & Crispy Garlic
      Serves 4
      • 2 small bunches, crisp lettuce
      • 1 bunch scallions
      • 3 ounces fresh bean sprouts
      • 8-10 garlic cloves
      • 1-inch piece fresh root ginger
      • 3 Tbsp. peanut oil
      • 2 tsp. Chinese 5-spice powder

      For the dressing:

      • 2 Tbsp. Lemon juice
      • 1 1/2 Tbsp. soy sauce
      • 1 Tbsp. clear honey
      • 2 Tbsp. sunflower oil
      • 2 tsp. sesame oil
      • 3 pinches chili powder

      Watercress & Enoki Salad with Peanut Dressing
      Serves 4

      For the peanut dressing:
      • 2 Tbsp. smooth peanut butter
      • 1 tsp. chopped garlic
      • 3 Tbsp. chopped cilantro leaves
      • 1 Tbsp. chopped red bell pepper
      • 1 jalapeno chile, seeded and chopped
      • 2 Tbsp. freshly squeezed lime juice
      • 1/4 cup vegetable oil 

      For the salad:

      • 3 beefsteak tomatoes, cut into 12 slices 1/2 to 3/4 inches thick.
      • 3.5 oz. of enoki mushrooms
      • 1 small red onion
      • 4 cups watercress

      Place all dressing ingredients in blender and blend 1 minute on high speed. Arrange 3 tomato slices in a fan on top of each plate. Place the onion slices on top of the tomatoes and the watercress and enoki mushrooms over the onions. Drizzle dressing over each salad and serve.

      Mixed Greens & Enoki with Honey Mustard Vinaigrette

      For the dressing
      • 2 tsp. grainy mustard
      • 1 Tbsp. honey
      • 1/4 cup red wine vinegar
      • 2/3 cup olive oil
      • Salt and pepper to taste
      • Mixed greens such as watercress, Arugula, green leaf
      • 3.5 oz. enoki mushrooms
      • 2 oranges, peeled and cut into segments
      • 1/2 cup pecan halves

      In a small bowl, whisk together mustard, honey and vinegar. While whisking, slowly add the olive oil. When all of the oil has been incorporated add salt and pepper to taste. Serve with greens, enoki mushrooms, oranges and pecans.

      Stir-Fried Tofu with Mushrooms & Scallions
      4-6 portions

      • 4 cakes tofu
      • 3 - 3.5 oz. enoki mushrooms
      • 3 scallions
      • 3 Tbsp. finely chopped Sichuan pickles
      • 2 1/2 Tbsp. light soya sauce
      • 1 Tbsp. Hoisin sauce
      • 1 1/2 Tbsp. Chinese mushroom sauce
      • 1/2 Tbsp. chili sauce
      • 3/4 Tbsp. vegetable or chicken stock
      • 1 tsp. sugar
      • 1 Tbsp. rice wine or sherry

      Cut each tofu cake into 4-6 pieces. Poach in boiling water for 2 minutes. Lift them out with a slotted spoon, drain and place on a serving dish.
      Cut 1/2 inch stem off enoki and cut spring onions into 1/4 inch diagonal sections.
      Heat oil in a wok or frying pan. When hot, add mushrooms, spring onions and pickles. Stir over medium heat for 1/2 minute.
      Add all the sauces, stock, the mushroom and sauce over the tofu on the serving plate. Toss them lightly together and serve.

      Penne with Artichokes, Enoki Mushrooms & Marinated Tomatoes
      Serves 4-6

      • 1 can (13-15 oz.) artichoke hearts
      • 2 cloves garlic, minced
      • 2-3.5 oz. of enoki mushrooms
      • 2 Tbsp. olive oil (from marinated tomatoes) divided
      • 1/4 jar (2 oz.) marinated dried tomatoes, drained, reserve oil
      • 2 Tbsp. lemon juice
      • 2 Tbsp. chopped parsley
      • 1 tsp. red pepper flakes
      • 1/4 teaspoon each, salt and pepper
      • 1 Tbsp. chopped garlic
      • 12 oz. uncooked penne pasta, cooked and drained
      • 1 Tbsp. grated Romano cheese

      Drain artichokes and reserve liquid. Add enough water to make 1 cup liquid. Cut artichokes into quarters.
      In a large skillet over med. high temperature, heat, cook and stir the minced garlic and the 1-1/2 Tbsp. of oil until the garlic is golden. Reduce heat to low.
      Add artichokes and tomatoes, cook 1 minute. Stir in artichoke liquid, lemon juice, parsley, pepper flakes, salt and pepper. Simmer 5 minutes.
      Meanwhile, in separate skillet, cook and stir bread crumbs, chopped garlic, and the remaining 1/2 Tbsp. oil. Pour artichoke sauce over hot penne pasta in large bowl, toss gently to coat. Sprinkle with bread crumb mixture and cheese.

      Great Mixed Veggie & Enoki Chinese Chicken Salad

      • Mixed greens such as water cress, Arugula, iceberg lettuce
      • Chicken breast (cooked and shredded)
      • Diced green onions.
      • Chopped cilantro leaves
      • 1 3.5 oz enoki mushrooms
      • Sesame seeds
      • almonds
      • (Mr. Chan's) Chinese Sesame dressing

      Toss the ingredients in a large bowl. Enjoy.

      Two Color Chicken Salad Crunch
      Serves 4

      12 ounces small spinach leaves
      2 3.5 oz. enoki mushrooms
      2-3 oz. cans smoked oysters or mussels
      8-10 oz. Pasta shells
      3 Large garlic cloves, finely chopped
      Salt and black pepper
      Grated Parmesan, to serve (optional)

      Wash and drain ingredients and shake in a cloth to dry. If necessary, take the stalks of the spinach and cut the leaves, unless they are small. Cut the lower inch of the enoki mushrooms.
      Open cans of oysters. Bring large pan of water to a boil, drop in pasta and cook them until they are El dente - just cooked with a slight bite to them. While cooking the pasta, cook the other ingredients. Olive oil into a large deep skillet over high heat. When the oil is hot, add the chopped garlic, spinach leaves and mushrooms. Stir swiftly for 1 minute, until the spinach has become limp. Lastly, stir in the oysters and/or mussels. Remove from heat and season with salt and pepper. When the pasta is done, drain and put it into a heated serving bowl. Pour the skillet mixture on top and lightly mix in the pasta. Serve immediately, with grated Parmesan.

      Creamy Mushroom Soup
      Makes 4 servings
      2 Tbsp. finely chopped onion
      1 Tbsp. butter or margarine
      Dash of Thyme
      1/2 bay leaf
      1/2 tsp. salt
      1/2 tsp. paprika
      1/4 cup dry white wine
      1 can (13 3/4 oz.) chicken broth
      2 Tbsp. flour
      1 pkg (3-1/2 oz.) enoki mushrooms, rinsed and trimmed
      1 cup milk
      1 cup sherry
      Chopped parsley for garnish

      Saute onion in butter in a large saucepan until clear and lightly browned. Add thyme, bay leaf, salt, paprika, wine and all but 1/4 cup chicken broth. Simmer, covered, 15 minutes. Remove bay leaf. Combine remaining 1/4 cup chicken broth and flour. Pour into sauce pan, stirring until thickened. Add enoki mushrooms, simmer 1 minute. Stir in milk and sherry. Heat to serving temperature, do not boil and serve garnished with parsley.

      Smoked Salmon & Enoki HandRoll Delight
      1/4 lb of sliced smoked salmon
      1 3.5 oz. enoki mushroom
      cream cheese
      puffed rice cracker (crumbled)
      1 red onion (slice paper thin)
      1 YAMAmotoYAMA "Temaki Party" Nori (Seaweed)
      capers
      Carefully spread cream cheese on half of Nori. Generously sprinkle crumbled rice puff on top of cream cheese. Lay smoked salmon, enoki, and onion on the puffed rice. Carefully roll the Nori from end to end and enjoy!

      Tagliatelle with Arugula, Enoki, Orange Zest, and Hazelnut Oil
      A very tasty, but simple pasta.
      Serves 4.
      zest of 1 orange
      8 ounces of tagliatelle
      4 Tbsp. hazelnut oil
      2 Tbsp. extra virgin olive oil
      3 generous handfuls Arugula leaves
      1 3.5 oz. enoki mushrooms
      salt and black pepper

      Put a serving bowl in a warm oven to warm. Bring large saucepan of salted water to the boil. Meanwhile, remove the zest from the orange in thin strips with a zester, or grate the zest coarsely. Add tagliatelle and orange zest to boiling water and cook until the pasta is el-dente. Drain pasta and return it to the saucepan. Stir in hazelnut oil and olive oil. Season the pasta with salt and plenty of black pepper and lastly stir in the arugula leaves and enoki mushrooms.
      To serve, turn the pasta into the warm serving bowl. Add Parmesan cheese if desired and eat.

      Consomme Julienne Soup
      Makes 4 servings
      3 cups of water
      1 1/2 cups chicken stock
      1 cube bouillon (chicken)
      1/3 cup carrot, diced
      1/3 cup onion, diced
      1/3 cup celery, diced
      1/4 lb lean ground beef
      1 egg white
      Salt and pepper
      1/4 pkg (3.5 oz.) enoki mushrooms rinsed and trimmed
      1/4 carrot, sliced fine
      1/4 bell pepper, slice fine

      Combine water, chicken stock, bouillon, onion, carrot, celery and ground beef in pot. Beat egg white and add. Mix well and quickly bring to a boil; simmer for 2 hours. Strain and season to taste. Skim the top with a paper towel or spoon to remove fat. Add carrot, bell pepper and heat until boiling. Heat entire dish to serving temperature, do not boil. Garnish with Enoki mushrooms and serve.

      Enoki Salad with C'epe Oil and Watercress-Savory Puree
      A refreshing spring salad
      1/2 cup packed fresh watercress
      1/2 cup packed fresh savory
      1 1/2 tsp. white wine vinegar
      3 ounces enoki mushrooms (stems trimmed)
      4 Asparagus spears (cut into fine julienne)
      Salt
      2 tsp. lemon juice
      1/3 cup C'epe Oil
      C'epe oil:
      1 ounce dried c'epes
      3 cups safflower or sunflower oil

      Place the mushrooms and oil in a container with a tight-fitting lid. Let sit for several weeks in a cool spot, until a noticeable change in color occurs. Do not let the oil sit where it is above 70 degrees or it may become rancid. C'epe oil will keep for several weeks or longer if refrigerated.

      Reserve a few of the watercress and savory leaves for a garnish. Trim the stems of the remainder and place in blender with 2 Tbsp. water and the vinegar. Process until you have a fine puree. Set aside. Toss the enoki with the sliced asparagus, salt to taste, and lemon juice. Divide the salad among 4 plates. Pour the oil around the salad, then drizzle some of the watercress-savory puree over the oil in a decorative fashion. Serve, garnished with the watercress and savory leaves.

      Calamari Soup with Wakame Enoki and C'epes
      Serves 4
      2 medium squid, cleaned and sliced into 1/4 inch rings
      1/2 ounce dried c'epes
      1 tsp. salt
      1/2 ounce dried wakame
      1/2 ounce bonito flakes
      2 scallions, white part and 1 inch into the green part, thinly sliced.

      Put some water in a 2-quart saucepan and bring to a boil. Lightly salt the water and add the squid. Remove the squid from the water when it returns to a boil. The squid should just begin to turn milky white. Drain the squid, plunge into icy water to stop the cooking, and discard the water. Bring 4 cups of water to a boil and add the dried mushrooms and salt. Turn the heat down and simmer for 20 minutes. Lift the mushrooms out of the liquid and, when cooked, slice into 1/2 inch pieces. Set mushroom aside. Wipe the wakame with a damp cloth. Add to the hot mushroom liquid and bring to a gentle simmer. Let simmer for 10 minutes, then strain through a sieve. Rinse the wakame well and slice into 1/2 inch pieces. Set aside. Add the bonito flakes to the cooking liquid and simmer another 10 minutes. Strain the liquid again and discard residue from the bonito. Bring the liquid back to a simmer once more and add the slice mushrooms, wakame and squid. Let simmer for 5 minutes, then add the scallion, enoki and serve immediately.

      Enoki and Watercress Soup
      5 cups chicken broth
      1 1/2 cups chopped and trimmed watercress
      1 bag enoki mushrooms (3.5 - 4 ounces)

      Wash and trim lower portion of enoki. Simmer chicken broth, watercress and enoki until watercress is dark green. Serve at once.

      Enoki-Stuffed Zucchini
      Serves 4
      2 med. zucchini about 1/2 lb each
      2 Tbsp. minced onion
      2 Tbsp. butter or margarine
      1 pkg enoki, rinsed, trimmed and separated
      1/4 cup bread crumbs
      2 Tbsp. Parmesan cheese, grated
      1 tsp. lemon juice
      1/4 cup shredded mozzarella cheese
      paprika garnish

      Wash zucchini. Cut off ends, but do not pare. Leave zucchini whole and cook in 1 inch boiling salted water 5-7 minutes. Drain. Halve zucchini lengthwise. Remove pulp with a spoon and chop into small pieces. Saute onion in butter until tender. Add to zucchini pulp with enoki mushrooms, bread crumbs, Parmesan cheese and lemon juice, tossing lightly with a fork. Fill zucchini shells with mixture and arrange on broiler pan. Sprinkle with mozzarella cheese and paprika. Broil 5-7 minutes until golden.

      Creamy Enoki Mushroom Soup
      2 Tbsp. finely chopped onion
      1 tsp. butter/margarine
      dash of Thyme
      1/2 bay leaf
      1/2 tsp. salt
      1/2 tsp. paprika
      1/4 cup dry white wine
      1 can (13-3/4 oz.) chicken broth
      2 Tbsp. flour
      1 pkg (3.5 oz.) enoki mushrooms
      1 cup milk
      1 Tbsp. dry sherry
      chopped parsley garnish

      Saute onion in butter in large saucepan until clear and lightly browned. Add thyme, bay leaf, salt, wine and paprika, plus all except for 1/4 cup chicken broth. Simmer covered for 15 minutes. Remove bay leaf. Combine flour and remaining 1/4 cup chicken broth. Pour into sauce pan, stirring until thickened. Add enoki mushrooms; simmer 1 minute, then stir in milk and sherry. Heat to serving temperature, but do not boil. Garnish with chopped parsley.

      Lemon Veal Scaloppine
      Serves 4
      1/2 cup flour
      1/2 tsp. salt
      1/4 tsp. pepper
      3/4 lb. boneless veal cutlets, wafer thin for scaloppine
      4-6 Tbsp. butter or margarine
      2-3 tsp. lemon juice
      3/4 cup dry white wine
      1 pkg. (3.5 oz. enoki mushrooms, rinsed, trimmed and separated)

      Combine flour, salt and pepper, dredge cutlets lightly in flour mixture. Place cutlets between two pieces of waxed paper and gently pound in flour. Melt 2 Tbsp. butter in skillet. Add 1 tsp. lemon juice. Saute veal in single layer, adding more butter and lemon juice in same proportions as needed until all cutlets are browned. Remove cutlets to platter; keep warm. If necessary, melt additional butter to make 2 Tbsp. in skillet. Add 1 tsp. lemon juice and 2 Tbsp. seasoned flour mixture. Stir till smooth and cook 1 minute. Add wine, stirring to loosed bits from bottom of pan. Place veal back in sauce, sprinkle with enoki mushrooms, and simmer for about 5 minutes, until cooked through.

      Enoki Salad
      For the salad:

      • 1 pkg. enoki mushrooms
      • 1 head lettuce
      • 1 small head red lettuce
      • 1 small portion of yellow curly endive leaves
      For the dressing:
      • 3 Tbsp. wine vinegar
      • 1/4 tsp. sugar
      • 1/4 tsp. salt
      • 1/2 tsp. Dijon mustard
      • 6 Tbsp. olive oil
      • 2 hard cooked eggs, whites and yolks separated

      Carefully separate enoki mushrooms from their common base and set aside. Tear both types of lettuce leaves into bite sized pieces and place in a large salad bowl. Trim off tough parts of curly endive and tear curly leaves. Add endive and enoki to lettuce and refrigerate. Combine salt, vinegar, sugar olive oil and mustard in a small bowl. Stir until sugar and salt are dissolved. Set aside at room temperature. Press egg yolks through sieve and set aside. Repeat process with egg whites. To combine salad, stir dressing and add to salad tasting occasionally until combination is to your liking. Sprinkle sieved egg whites over salad and pile of yolks in center. Pepper lightly if desired.

      Enoki snack

      • 1 bag (3.5 ounces) enoki mushrooms
      • 2 Tbsp. soy sauce
      • 2 Tbsp. dry sherry
      • 1 tsp. Chinese mustard
      • 1 Tbsp. minced green onion

      In a small serving bowl mix together soy sauce, dry sherry, Chinese mustard and green onions. Rinse enoki mushrooms thoroughly and cut off bottoms of stems. Serve mushrooms in tray with sauce. To eat, dip mushrooms in sauce.

      Three Mushroom Soup
      Serves 8

      • 3 ounces dried shiitake or porcini mushrooms
      • 5 cups cold strong vegetable stock
      • 3 Tbsp. olive oil
      • 2 small leeks (white part only) thinly sliced about 1 cup
      • 1 onion thinly sliced
      • 2 small potatoes, peeled and thinly sliced
      • 2 garlic cloves, minced
      • 1 pound fresh mushrooms (white or exotic) thinly sliced
      • 1/4 cup minced parsley
      • salt 
      • freshly ground pepper
      • 3 Tbsp. dry sherry
      • enoki mushrooms for garnish

      Soak dried mushrooms in 2 cups of stock for 30 minutes. Drain and reserve stock. Strain stock through cheesecloth or fine sieve. Combine with remaining stock and set aside.
      In large saucepan, heat oil, add leeks, onion, potato and garlic and saute over medium heat until tender, 5-10 minutes. Add sliced mushrooms and parsley and saute for 5-10 minutes stirring occasionally with wooden spoon. Add reserved dried and stock.

      Bring to a boil partially cover and simmer 30 minutes over low-medium heat until mushrooms are tender. Season to taste with salt and pepper. Transfer half the soup to a food processor and puree. (You can puree all of the potatoes and onions, not mushrooms.) Return to pot and mix well. Add sherry and simmer until very hot. Ladle into heated soup bowls and garnish with enoki mushrooms.