Umami-Packed Enoki Mushrooms Recipe

Mushroom lovers rejoice, because we have the perfect recipe for you. Recipe developer Jaime Shelbert of Wholly Nourished came up with this quick and easy recipe that is perfect for plant-based eaters. "Simply put, umami embodies all that is savory," Shelbert shares. "More scientifically, it refers to foods that contain glutamate, inosinate, and guanylate and registers as a high protein food when ingested. Some umami-rich foods are sundried tomatoes, Parmesan cheese, cured ham, seaweed, and mushrooms."

There is a lot to love about this recipe, including the fact that it's healthy. One of the things that Shelbert says she loves most about this dish is because of how "quick and easy it is as a side." You can also add rice or noodles and serve it as a main course. "I love making plant-based meals, and enoki mushrooms are something I've been wanting to experiment with. Adding the miso really bumped up the flavor profile," Shelbert adds. And guess what? It takes just 5 minutes of prep time and another 5 minutes of cooking time. That means just 10 minutes total to make this healthy dish! 

Gather the ingredients for umami-packed enoki mushrooms

The first step in any recipe is making a list and heading to the store. For this dish, you will need enoki mushrooms, olive oil, minced garlic, tamari or soy sauce, miso paste, toasted sesame oil, and green onions. The recipe also includes one optional ingredient — sesame seeds.

Once you have those items, you can make this umami-packed enoki mushrooms recipe. 

Cut and divide the mushrooms

Grab the enoki mushrooms and cut off the stems. Once you've done that, you can divide them into smaller bundles and set them to the side since you won't need them immediately.

Heat the olive oil and garlic

Place a large skillet on your stove and crank the heat to medium. Add the olive oil and wait for it to get hot. Once the oil is hot, add the garlic and cook it for 1 minute.

Cook and flavor the mushrooms

Go ahead and toss the mushrooms into the skillet. Cook for 1 minute and be sure to stir as they cook to coat them in the garlic oil — this will add significant flavor.

Then, add the tamari and miso paste and stir to combine. "I added miso paste as a secret ingredient to really accentuate the umami flavor," Shelbert shares. Cook the mushrooms in the sauce for 2 more minutes.

Add the sesame oil and green onions, and serve

Remove the pan from the heat and drizzle the sesame oil over the mushrooms and top the dish with green onions. Serve with sesame seeds, if desired. This goes great over rice or noodles. 

If you wish, you can also add edamame or tofu as a protein, or serve it as-is. We hope this one hits the spot.

Umami-Packed Enoki Mushrooms Recipe
5 from 18 ratings
If you love savory dishes and the flavor of mushrooms, you're going to love this quick, easy recipe for umami-packed enoki mushrooms. It's ready in 10 minutes.
Prep Time
Cook Time
enoki mushrooms on plate
Total time: 10 minutes
  • 10 ounces enoki mushrooms, washed and patted dry
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 2 tablespoons tamari or soy sauce
  • 1 teaspoons miso paste
  • 2 teaspoons toasted sesame oil
  • 1 green onion, chopped
Optional Ingredients
  • sesame seeds
  1. Cut the stems off of the mushrooms. Divide them into smaller bundles. Set aside.
  2. Heat the olive oil in a large skillet over medium heat. Add the garlic and cook for 1 minute.
  3. Add the mushrooms and cook for 1 minute, turning to coat them in the garlic oil.
  4. Add the tamari and miso and stir to combine. Cook the mushrooms 2 minutes more in the sauce.
  5. Remove the mushrooms from the heat and drizzle the sesame oil over the dish. Top with the green onion. Serve and add sesame seeds, if desired.
Calories per Serving 86
Total Fat 6.0 g
Saturated Fat 0.8 g
Trans Fat 0.0
Cholesterol 0.0 mg
Total Carbohydrates 7.1 g
Dietary Fiber 2.2 g
Total Sugars 0.4 g
Sodium 495.9 mg
Protein 2.9 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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