Enoki Recipes

The Mushrooms that we grow at Golden Gourmet Mushrooms

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ENOKI SNACK

1 pkg. (3 1/2 ounces) Golden Gourmet Enoki Mushrooms
2 Tbsp. soy sauce
2 Tbsp. dry sherry
1 tsp. Chinese mustard
1 Tbsp. minced green onion

In a small serving bowl mix together soy sauce, dry sherry, Chinese mustard, and green onions. Rinse mushrooms thoroughly and cut off bottoms of stems. Serve mushrooms on tray with sauce. To eat, dip in sauce.

CREAMY MUSHROOM SOUP

2 Tbsp. finely chopped onion
1 Tbsp. butter Dash of thyme
1/2 bay leaf
1/2 tsp. salt
1/2 tsp. paprika
1/4 cup dry white wine
1 can (13 3/4-oz) chicken broth
2 Tbsp. flour
1 pkg. (3 1/2 ounces) Golden Gourmet Enoki Mushrooms
1 cup milk
1 cup dry sherry

Chopped parsley for garnish.
Saute onion in butter in large saucepan until clear and lightly browned. Add thyme, bay leaf, salt, paprika, wine and all but 1/4-cup chicken broth. Simmer, covered, 15 min. Remove bay leaf. Combine remaining 1/4-cup chicken broth and flour. Pour into saucepan, stirring until thickened. Add Enoki mushrooms; simmer 1 minute. Stir in milk and sherry. Heat to serving temperature; do not boil. Garnish with chopped parsley.

ARUGULA, ENOKI, GARLIC CHIPS & PARMESAN SALAD

3 ounces (1 1/2 cups) arugula leaves
2 ounces (1/2 cup) Parmesan cheese, thinly shaved
1 pkg. (3 1/2 ounces) Golden Gourmet Enoki Mushrooms
4-5 garlic cloves
3 Tbsp. virgin olive oil
1.Tbsp. white wine vinegar
Salt
Freshly ground black pepper

Wash arugula leaves and Enoki mushrooms and drain well. Slice garlic cloves into thin chips, then fry them in olive oil until browned and crisp. Let cool and dry on paper towel. Put arugula into a salad bowl and scatter the garlic chips and Parmesan cheese over. Make the dressing by mixing the oil and vinegar together in a tightly lidded screw-top jar. Season with salt and pepper to taste. Just before serving, pour dressing over the salad and toss well. Serves 3.

PASTA WITH SMOKED OYSTERS, FRIED SPINACH & ENOKI

12 ounces small spinach leaves
1 pkg. (3 1/2 ounces) Golden Gourmet Enoki Mushrooms
2 3-ounce cans smoked oysters or smoked mussels
8-10 ounces Pasta shells
3 large garlic cloves, finely chopped
Salt and black pepper
Grated Parmesan cheese, to serve (optional)

Wash and drain the spinach and the Enoki mushrooms. Cut the lower one-inch of the Enoki mushrooms and rinse again. Pat dry. Bring large pan of salted water to boil, drop in pasta, shells and cook 7-12 minutes until al dente (just cooked). Meanwhile drain oil from smoked oysters into a large, deep skillet over high heat. When the oil is very hot, add the chopped garlic followed by the spinach leaves, and the Enoki mushrooms. Stir swiftly for barely one minute, just until the spinach becomes limp. Stir in smoked oysters. Remove from heat and season with plenty of black pepper and a little salt if needed. Drain pasta and put into a heated serving bowl. Pour the skillet mixture over the pasta and mix lightly. Serve immediately with grated Parmesan.