Don’t rinse the mushrooms until you are ready to cook them. Some cooking professionals use a brush or a paper towel to wipe off any dust instead of washing the mushrooms in water. When you store enoki mushrooms in the fridge, keep them away from water or other liquids as they will get slimy.
Try to not brush off the white powder on the kelp as this is what adds flavor.
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.
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!
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.
For smaller bite-size pieces, you can rip or cut the mushrooms into smaller sections.
Blanching stops enzyme actions that cause vegetables (or in this case, your mushrooms) from losing flavor, color, and texture. It also helps clean the surface of dirt that may not have come off during the rinsing process.
Choose a serving dish that has a lip around the edge, as there will be a sauce to accompany the mushrooms.
Burnt garlic really changes the flavor of a dish and makes it bitter. If you accidentally burn yours, rinse out your pan and start over.
If you want, you can let the sauce sit for 2-3 minutes to thicken a little bit, or pour it immediately over your dish. If you aren’t going to eat all of the mushrooms, set aside the ones you aren’t going to eat and store them in an airtight container in the fridge before adding the sauce to the dish.
For a brighter, fresher option, serve a simple salad on the side. You can save leftovers in an airtight container in the fridge, but keep in mind that they might get slimy from the sauce. It’s best to use prepared enoki mushrooms the same day or the next for ultimate freshness.
Try cutting the mushrooms in half for smaller pieces.
An easy way to test if your oil is hot enough is to sprinkle a few drops of water into your pan. If the water sizzles, the oil is hot.
If your garlic does turn brown and burn, rinse out your pan and start the process over again. Burnt garlic can easily ruin a dish.
You can tell the mushrooms are tender when they are a little more limp than they were at the beginning. They will seem a bit like they’ve wilted.
Cook the enoki mushrooms separate from any other ingredients, though, since they cook so quickly. Putting them in with heartier vegetables would overcook them and change the consistency.
