Jan 27

Jan 27 Spicy Enoki Mushrooms

A simple spicy saucy side dish of mushrooms and peppers that pairs perfectly with rice.

Spicy Enoki Mushrooms

Serves 2 - 3

These sauteed enoki mushrooms were really popular in 2020. It took me a little while to get around to doing my own version of them but, I was ever so happy when I finally did. A spicy sauce coats crisp peppers and chewy mushrooms making for a perfect pairing with rice. I like to serve this solely as a side dish but, it would be equally delicious with chadolbaegi (thinly sliced beef brisket) added.

“Recipe Tips:

1. Use a nonstick pan to make this as the sauce has a high sugar content.”

Ingredients

Sauce

5g (1 t) ginger, minced

3 garlic cloves, minces

1 cheongyang chili, mined

2 T gochujang

2 T soy sauce

1 T mirin

2 t oyster sauce

2 t ketchup

1.5 t sugar

1 t sesame oil

1 t rice vinegar

1 t gochugaru

0.50 t ground black pepper

0.25 t kosher salt

1/8 t ground cinnamon

Pinch of MSG - optional

Saute

1 T vegetable oil

2 bundles enoki mushrooms, ends trimmed and torn into bite sized bundles

50g (1 large handful) shishito peppers, stems removed

Finishing

Sesame seeds

Recipe Know-how

1. In a small bowl, stir together the sauce ingredients mixing well. Set aside.

2. Heat a large saute pan over high heat.

Add the oil and heat to smoking.
Add the mushrooms in a single layer.
Cook for 2 – 3 minutes on each side or until browned.
Add the peppers and sauce.
Stirring occasionally, cook until the sauce begins to thicken slightly, and the peppers just begin to soften slightly, about 2 minutes longer.

3. Serve with a sprinkle of sesame seeds on top.