In hotter weather, salads are a go-to food. This enoki mushroom recipe is a Chinese cooked salad, which means that like last week’s aubergine recipe, the mushroom is steamed before the sauce goes on, and the mushrooms soak up the flavours as it cools with the sauce.

You can also look into using other sorts of mushrooms, like oyster mushrooms, although it would be best to slice them thinly, as enoki mushrooms are naturally so thin and absorb the flavours easily.Prep time for this is only around 2 minutes, with around 10 minutes of cooking time, so it really is a simple recipe.

Ingredients
400g of enoki mushrooms (flexible)
5-6 cloves of garlic, chopped finely
2 spring onions
2 tbsps of vegetable oil
2 tsps of salt
Pinch of sugar
1 tsp of sesame oil (optional)

Before you start, oil some water in the steamer so that it’s ready for steaming.

Step 1: Wash and cut off the root of the enoki mushrooms and arrange these in a plate. Chop the garlic and slice the spring onion.

Step 2: Place the enoki mushrooms in the steamer and steam for 10 minutes. In the meantime, prepare the sauce as follows…

Step 3: Heat the vegetable oil in a pan, and once it starts to sizzle, add the garlic, salt and sugar and allow the garlic to brown slightly.

Step 4: Remove the pan from the heat, then add the spring onions and sesame oil. Stir thoroughly.

Step 5: Once the mushroom is ready, pour the sauce over the mushrooms, cover, allow the cool and serve.

If you don’t need this to be a veggie recipe, you can sub the vegetable oil for butter. What do you think?