There are many ways to prepare Simmered Enoki Mushrooms. The recipe here is derived from the basic Japanese traditional method for making this dish, but it adds a few twists. Chinese Rice Wine replaces the more common Mirin, and butter replaces the more common cooking oil for a nice depth of flavor and richness…
Simmered Enoki Mushrooms
- 100 g Package of Enoki Mushrooms
- 1 ½ Tbsp. Butter
- 3 Tbsp. Rice Wine or Mirin for a sweeter taste
- 1 tsp. Light Soy Sauce.
- 1 Green Onion stalk finely shredded (green part only).
- Trim the densely fibrous common ‘root’ away from the bunch of mushrooms and separate the the individual mushrooms from each other, leaving some of the tiniest still grouped together.
- Melt the butter in a pan on medium heat.
- Add the mushrooms and stir until coated, then add the Soy Sauce and the Rice Wine (or Mirin).
- Cover the pot and let the mushrooms braise until tender and limp.
- At this point, you can cool everything and let it sit refrigerated until needed, the gently reheat it later. Just before serving, stir the shredded Green Onion.
NOTE: For a similar recipe with a more Western character, take a look at the introductory post for King Oyster Mushrooms.