Enoki Mushrooms

Share this recipe!

These spicy Enoki mushrooms are my go-to when I’m craving something quick, flavorful, and just a bit fiery. Think of it like a tangle of delicate mushroom “noodles” soaked in a sweet-and-spicy sauce that hits all the right notes. They’re perfect as a side dish, but honestly, I often turn this into a full meal by piling them over rice and topping with a fried egg or some tofu.

What Are Enoki Mushrooms?

Enoki mushrooms are long, thin, and snowy white with little button-like caps—almost too cute to eat, but way too tasty not to. They’re incredibly mild in flavor, which makes them ideal for soaking up bold sauces. Originally from Japan, they’re popular in soups and hot pots, but once you’ve tried them sautéed in this spicy sauce, you’ll start making them just for this dish. Trust me, they’re addictive.

I usually get my Enoki mushrooms from the local Asian store, but they’re becoming more common in large supermarkets too. Once you get your hands on a few bundles, this dish is just 15 minutes away.

Ingredients You’ll Need

Here’s everything that brings this dish together:

For the mushrooms:

• 3 bundles of fresh Enoki mushrooms (trimmed and cleaned)
• 2 teaspoons toasted sesame oil

For the sauce:

• 1 tablespoon Mirin (or sub with sake, rice vinegar, or apple juice)
• 2 teaspoons chili paste (Sambal Oelek works best, but gochujang or sriracha work too)
• 1½ teaspoons freshly grated ginger
• 1 clove garlic, finely minced

For garnish:

• 1 stalk green onion, finely chopped
• 1 teaspoon toasted sesame seeds

How to Prepare Spicy Enoki Mushrooms

1. Clean the Mushrooms

Give the mushrooms a gentle rinse under cold water while keeping them intact as much as possible. I usually place them in a bowl of water, swirl gently to remove any dirt, and then pat dry on a kitchen towel.

Trim about 1 inch from the base—the area where they’re all clustered together. Some strands will still stay joined, which is totally fine.

2. Make the Sauce

In a small bowl, stir together the sesame oil, chili paste, Mirin, grated ginger, and garlic. This combo creates the base for that bold, sticky, sweet-and-spicy sauce.

3. Sauté the Mushrooms

Heat a large skillet over high heat. Once it’s nice and hot, pour in half of the sauce to coat the bottom. It should sizzle almost instantly—this is key to getting that slightly crispy texture.

Now lay the mushrooms flat in the skillet. Sear them for 2–3 minutes, then flip and cook the other side until you see golden brown edges. Be careful not to overcook—Enoki mushrooms get rubbery if they stay on the heat too long.

Add the rest of the sauce and toss everything gently until coated. Cook for another minute max. That’s it.

4. Garnish and Serve

Transfer the mushrooms to a plate or bowl and sprinkle over the chopped green onions and sesame seeds. Serve immediately while they’re hot and saucy.

Variations to Try

• Make it mild: Dial down the heat by using less chili paste or ginger. You can even skip the chili altogether and just season the mushrooms with soy sauce or oyster sauce.
• Turn it into a main dish: I often treat these mushrooms like noodles—just add cooked tofu, shredded chicken, or sautéed shrimp and serve over rice. Add veggies like bok choy, shredded carrots, or bell peppers for more volume.
• Use other mushrooms: While Enoki is the star here, this sauce tastes amazing with shiitake or oyster mushrooms too. Try it with whatever mushrooms you have on hand.

What to Serve With Spicy Enoki Mushrooms

If you’re making this as a side dish, it pairs beautifully with:

• Grilled steak or pork chops
• Miso-glazed fish like cod or salmon
• Stir-fried tofu, eggplant, or roasted vegetables

For a full vegetarian meal, try it with:

• Steamed jasmine rice or coconut rice
• Stir-fried greens
• Crispy tofu or tempeh

Can You Make This Ahead?

These mushrooms are definitely best fresh out of the pan—hot, tender, and just a little crispy. But if you’re planning ahead, you can absolutely make them a day in advance.

Just skip the garnishes and store the cooked mushrooms in an airtight container in the fridge. When you’re ready to serve, reheat them gently in a skillet or microwave and top with green onions and sesame seeds.

How to Store Leftovers

Store any leftovers in a sealed container in the fridge for up to 2 days. Reheat briefly in the microwave or on the stove, just until warmed through. They won’t be crispy the next day, but the flavor will still be spot on.

FAQs

Can I use dried Enoki mushrooms?
Not for this recipe. You really want the delicate texture of fresh Enokis for that quick sauté and crispy finish.

Is this dish very spicy?
It has a kick, but it’s easy to tone down. Start with less chili paste and add more to taste.

Where can I buy Enoki mushrooms?
Your best bet is an Asian grocery store, but larger supermarkets with a good produce section often carry them too.

Can I double the sauce?
Yes, and I often do! The sauce is delicious on grilled meats, rice bowls, and even drizzled over eggs.

Try other chinese recipes:

• Chinese Garlic Green Beans
• Chinese Chicken and Broccoli
• Homemade Chinese Dumplings