Enoki is both a powerful medicinal mushroom, and a culinary delight- worthy of it's place in the kitchen.
Unless you're well versed in fungal cuisine, it's not always obvious what you can do with these slender white mushrooms.
Here's a recipe that's both easy to make, and unbelievably tasty.
Korean Enoki Pancakes
- 400g enoki mushrooms (equivalent to 2 packs) woody stems removed, rinsed and pat dried
- 2 Tbsp all purpose flour (or rice flour)
- 1 tsp sesame oil
- 2 extra large eggs, beaten
- 1 medium carrot, julienned
- 1 small onion, finely diced
- 1 toe of minced garlic
- ¼ cup finely grated purple cabbage
- ¼ tsp fine sea salt (or more to taste
- ground black pepper
- Some cooking oil (we used coconut)
- 3 Tbsp coconut sugar
- 2 Tbsp soy sauce
- 2 Tbsp water
- 2 Tbsp rice vinegar
- ½ tsp sesame oil
- ¼ - ½ tsp sambal chili sauce
- ¼ tsp crushed garlic
(For Sauce: Whisk all ingredients together until sugar dissolves.)
Separate the main cluster of the enoki mushrooms and trim off any woody ends. Sprinkle the mushrooms with flour and sesame oil, then toss to evenly coat.
In a large bowl combine the remaining pancake ingredients and mix well. Add the flour coated enoki mushrooms into the bowl and toss with the egg mixture until evenly mixed.
Pre-heat a pan over medium heat, coat with cooking oil.
Scoop out small spoonfuls of the enoki mixture. Cook the mushrooms until they turn brown then turn them over. When both sides are cooked, remove from the heat.
Repeat the last step until all of the remaining ingredients are used up. Add additional cooking oil between batched if required.
Serve the enoki mushroom pancakes with Korean pancake dipping sauce.
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