What to do with Enoki Mushrooms
The first answer that comes to mind is a very cheeky, `Whatever you want.` While that`s not far from the truth, it wasn`t all that long ago that I found myself asking the very same question of these diverse clusters on mini-mushrooms (which, because of their size, in variably has me looking for tiny little blue smurfs running in all directions when I chop or place them in a hot frying pan).
My favourite use for these is very simple.
I start by separating them (often piece-by-piece) into single units. I heat a bit of oil (and often garlic) and fry them golden brown in a hot skillet. I add pepper, sometimes chilis and sometimes finish them off with coarse salt as they come out of the pan. I add them slowly to keep the temperature of the pan up but I do end up cooking them all at the same time, stirring frequently to avoid burning the ones which entered the pan first.
I then pile on top of a very simple bitter salad that is topped with chevre. Often it`s as simple as arugula (or spinach), chevre and pepper. I use a bit of oil and vinegar in the spinach, lemon and oil if I`m using the arugula. Toss it all around to wilt the greens a bit and soften the chevre.
What are your favourite mushrooms and uses for them?