Enoki Mushrooms with Garlic & Scallion Sauce

Enoki mushrooms topped with garlic and scallion sauce, served as an easy vegan Asian side dish.

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Enoki Mushrooms with Garlic & Scallion Sauce

These tender enoki mushrooms are topped with a simple garlic and scallion soy sauce that adds tons of flavor with just a handful of ingredients. The mushrooms stay delicate with a slight crunch, while the warm savory sauce makes every bite irresistible. This quick vegan side dish is easy enough for busy weeknights and elegant enough to serve alongside your favorite Asian-inspired meal.

Prep Time10

Cook Time10

Total Time20

Course: Appetizer, Side Dish

Cuisine: Asian

Keyword: easy vegetable recipe, enoki mushrooms, garlic mushrooms, mushroom recipe, vegan side dish

Cooking Method: Blanching, Stovetop

Diet: Dairy-Free, Vegan, Vegetarian

Servings:

Calories: 112kcal

Author: MelanieCooks.com

Ingredients

14 ounces enoki mushrooms
2 tbsp oil
2 cloves garlic minced
3 tbsp light soy sauce
½ tsp sugar
1 scallion finely chopped

Instructions

Trim about 1 inch from the root end of the enoki mushrooms. Gently separate them into small bundles, rinse well, and drain.
Bring a large pot or wok of water to a boil. Blanch the mushrooms in two batches for about 1 minute per batch.
Drain the mushrooms thoroughly and arrange them on a serving plate.
Heat the oil in a small saucepan over medium heat. Add the minced garlic and cook for about 10 seconds, making sure it does not brown.
Stir in the light soy sauce, sugar, and chopped scallion. Bring the sauce to a gentle boil, then immediately remove it from the heat.
Pour the hot garlic and scallion sauce evenly over the mushrooms and serve warm.

Notes

Be careful not to overcook the garlic or scallions, as they taste best when they stay fresh and fragrant.
Drain the blanched mushrooms well before adding the sauce so it stays rich and flavorful instead of becoming watery.

Nutrition