Spicy Garlic Enoki Mushrooms

Why We Love This Recipe 

Enoki mushrooms are the unsung heroes of the fungi world. Known for their long, slender stems and mild, fruity flavor, they transform completely when cooked. They act like little sponges, soaking up every bit of savory, spicy goodness you throw at them.

This recipe is our go-to for a lightning-fast dinner upgrade. It brings the heat with Korean chili paste (gochujang) and balances it with the sweetness of honey and the bite of garlic. Best of all? It’s designed perfectly for our 6oz packages—grab two packs, and you have the perfect portion for a side dish or a hearty topping for rice bowls. Luckily gochujang has increased in popularity and is now available at most large grocery stores or at your local Asian market.

Whether you are looking for a savory vegan appetizer or a texture-rich side for grilled meats, these mushrooms deliver big flavor in under 10 minutes.

Ingredients

The Mushrooms

• 12 oz fresh Enoki mushrooms (2 of our 6oz packages), bottoms trimmed 1"

• 1 tablespoon vegetable oil (or neutral oil)

• 1 green onion, thinly sliced (for garnish)

• 1 tablespoon sesame seeds (for garnish)

The Spicy Sauce

• 1.5 tablespoons soy sauce (low sodium preferred)

• 1 tablespoon gochujang (Korean chili paste)

• 2 teaspoons sesame oil

• 2 teaspoons rice vinegar

• 2 teaspoons honey (or maple syrup for vegan option)

• 2 cloves garlic, minced

• 1 teaspoon fresh ginger, grated

• ½ teaspoon red pepper flakes (adjust to taste)

Instructions

1. Prepare the Sauce In a medium bowl, whisk together the soy sauce, gochujang, sesame oil, rice vinegar, and honey. Make sure the gochujang is fully dissolved so there are no clumps. Stir in the minced garlic, grated ginger, and red pepper flakes. Set this aside to let the flavors meld.

2. Prep the Mushrooms Trim the root base off your 12 oz of Enoki mushrooms (about 1 inch from the bottom). Gently pull the mushrooms apart into smaller, bite-sized clumps. Try to keep their long shape intact—this ensures they cook evenly and retain that signature texture.

3. Sauté the Enoki Heat the vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the mushroom clumps in a single layer (do this in two batches if your pan is small to avoid steaming them). Sauté for 2–3 minutes until they begin to soften and wilt but still have a bit of a "bite."

4. Sauce and Simmer Pour your prepared spicy sauce over the mushrooms. Stir quickly and continuously to coat every strand. Let the sauce simmer in the pan for 1–2 minutes. You want the sauce to reduce slightly and become glossy, clinging to the mushrooms rather than pooling at the bottom.

5. Garnish and Serve Remove from heat immediately—Enoki cook very fast! Transfer to a serving dish and garnish generously with the sliced green onions and sesame seeds.

Optional Customizations

• Adjust the heat: If you are a spice fiend, increase the red pepper flakes to a full teaspoon. For a milder dish, halve the gochujang and omit the flakes.

• Make it Vegan: Simply swap the honey for maple syrup or agave nectar.

• Add Protein: These mushrooms make an excellent topper for crispy tofu or thinly sliced beef.

• Veggie Boost: Sliced bell peppers or spinach can be tossed into the skillet right before you add the mushrooms for extra color and nutrition.

What to Serve With This Dish These Spicy Enoki Mushrooms pair perfectly with:

• Steamed jasmine rice or noodle bowls

• Grilled steak or salmon

• Crispy seaweed snacks (nori)

• A simple cucumber salad to cool the palate

Let’s See Your Creations! We love seeing what you make with our recipes. Try these Spicy Garlic Enoki Mushrooms and let us know if you ate them as a side or a main course!

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Happy cooking, and thank you for supporting local food and fungi!

— The Emory Market Gardens Team 🍄