Enoki Mushroom recipe
Lately I have been re-inspired to explore new recipes. Cooking for one is rarely inspiring, but I think, because I have been doing the 5-day Fasting Mimicking Diet regularly as I test and perfect the recipes and format for that, my taste buds have come alive!
Not only that, but since gut health is one of the foundational keys to health, I have, in particular, been looking for fast & easy recipes that are key for gut health.
This enoki mushroom recipe has a few things going for it, not the least of which is how delicious it is. On a scale of 1-10 of how easy it is to make (1 being hard, and 10 being something an 8 year old could do alone) I give this an 8, and that’s only because it requires chopping some garlic. Another great thing about this recipe is that the only fresh ingredients you need to buy to make it is the mushrooms and scallion–assuming you keep garlic on hand. Everything else should already be in you pantry.
Also, mushrooms have special properties that make them particularly good for your gut. Since they are not true vegetables (they are fungi) they feed particular strains of gut bacteria which help add to the overall diversity and vigor of the bacteria–and diversity is important! The alliums (garlic and scallion) also feed unique strains.
When it comes to feeding your gut, there are no less than 13 different food groups! I’ll share more about this in an upcoming blog, but your be happy to know that chocolate–yes, chocolate–is it’s own food group feeding unique strains of bacteria, and therefore should be included regularly (but please limit the sugar that goes with it!).
Enoki Mushrooms with Garlic Sauce
Ingredients:
- 2 packs of enoki mushrooms, a total of 14 ounces, trimmed and rinsed
- 2 tablespoons oil (I like rice bran oil because of the mild taste & high smoke point)
- 2 cloves garlic, minced
- 3 tablespoons light soy sauce
- ½ teaspoon palm sugar (or regular sugar)
- 2 scallions, finely chopped
- Be gentle with these mushrooms. Trim away about 1-inch of the root section making sure not to leave any roots on. Use your fingers to tear mushrooms into small bite size bundles and line them up neatly. Rinse clean and drain.
- Prepare a pan with boiling water, and blanch in two batches, cooking each batch for about 1 minute. Drain off the water and transfer the mushrooms to your serving plate (or leftover container).
- In a small saucepan, heat the oil over medium heat. Add the garlic, and cook for about 10 seconds (no need to brown the garlic). Now add the light soy sauce, sugar, and scallions. Bring the sauce to a boil, and turn off the heat. Don’t overcook the garlic and scallions–we want that fresh and sweet taste! Slowly pour the sauce over the enoki mushrooms, and enjoy!
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