Enoki Mushrooms Food

HOW TO COOK ENOKI MUSHROOMS

Steps:

• Clean your enoki mushrooms. Pick out any stems that are slimy or discolored. Rinse them under cold water and pat them dry with a paper towel. Then, cut off the hard or "woody" stems at the bottom. This part of the stem will be darker brown in color than the rest of the cream/white mushroom. Don't rinse the mushrooms until you are ready to cook them. When you store enoki mushrooms in the fridge, keep them away from water or other liquids as they will get slimy.
• Put the dried kelp in a large pan and add 5 cups (1,200 ml) of water. Put on the lid of the pan and turn the heat to medium. After 5 minutes, turn the heat to low. Keep heat low (beneath a boil) for 1 hour to soften the kelp for your soup. After the hour has passed, remove the kelp and discard it. Try to not brush off the white powder on the kelp as this is what adds flavor.
• Add the miso paste, sriracha, garlic, oil, maple syrup, and salt. You'll need 1⁄4 c (59 mL) of brown miso paste, 1⁄2 US tbsp (7.4 mL) of sriracha hot sauce, 1 chopped clove of garlic, 1 US tbsp (15 mL) of coconut oil, and 1 US tbsp (15 mL) of maple syrup. Stir for 4-5 minutes to dissolve all the ingredients. If you don't have maple syrup, you can substitute 1⁄2 US tbsp (7.4 mL) of brown sugar. Sriracha can be substituted with 1⁄2 US tbsp (7.4 mL) of gochujang (Korean red paste). Sriracha generally has a little bit more heat than gochujang, but the gochujang has a deeper and more savory flavor to it. You can use 1 US tbsp (15 mL) of sesame oil instead of coconut oil. Sesame oil has a more distinct smell and flavor and generally gives a more "toasted" flavor, whereas the coconut oil often isn't discernible in a dish.
• Simmer the mushrooms and 2 cups (470 mL) of cabbage for 10 minutes. Add the vegetables and increase the heat to medium-high to get a simmer. This step softens the mushrooms and cabbage while giving all the flavors a chance to incorporate into each other. Cooking the mushrooms and cabbage for too long will eventually cause them to get rubbery, so don't leave the pot on the stove for too long!
• Ladle the soup into bowls and top with the chopped green onions. Be careful not to splash yourself when you transfer the hot liquid. Add as much or as little green onion as you prefer. Turn off the burner unless you want to keep the soup heated for a while. If you do want to keep the soup warm, turn the burner down to low, and set a timer for 1 hour. Turn off the burner after the hour has passed and store the leftovers. This soup pairs well with sticky rice or tofu, too! Store leftover soup in the fridge for 1 week. Put leftovers into a glass dish or tupperware with a lid. Let the soup cool before transferring it to the fridge.

STEAMED ENOKI MUSHROOMS

Steps:

• Remove the hard roots of enoki mushroom. Clean and slightly drain. Then lay in a plate.
• Place garlic sauce , light soy sauce and pepper circles.
• Steam 10 minutes and then place green onion section on top.

ENOKI MUSHROOMS

Steps:

• Cut the bottom 2 inches off the mushrooms and discard. Separate the mushroom strands gently.
• Heat oil in a medium-sized nonstick skillet over medium heat. Add garlic and cook until just fragrant, about 1 minute. Add mushrooms and stir-fry until they begin to wilt, about 2 minutes. Add soy sauce and ginger; toss to coat. Cook 1 to 2 minutes more.

SPICY ENOKI MUSHROOM

Steps:

• Wash enoki mushrooms, remove the roots, and cut into slices.
• Pour oil in a casserole, add green onions and garlic and fry until fragrant.
• Add the spicy sauce and stir fry until aromatic.
• Add enoki mushrooms.
• Put some spicy sauce on top of the enoki mushroom and stir well.
• Pour the light soy sauce.
• Cover the pot and simmer for a few minutes to soften the enoki mushrooms.
• After stirring well, collect the soup, add red pepper diced and coriander.