Crispy Enoki Mushrooms
These tasty crispy enoki mushrooms are going to become one of your favorite ways to enjoy mushrooms! Lightly breaded and fried up simply and easily in a pan, they make a great garnish, appetizer, side dish, or meal! They're not only fun to eat, they're also fun to look at!
- Prep time
- 15 min
- Cook time
- 20 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 package fresh enoki mushrooms ((see Recipe Notes below))
- 1/4 cup tapioca starch
- 1 teaspoon salt
- 1 teaspoon onion powder
- 1/2 teaspoon white pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- Extra light olive oil ((or any neutral flavored oil))
Instructions
- 1
Remove enoki mushrooms from packaging and cut off about 1-inch off the bottom connected to the dirt. Discard the dirt section.
- 2
Brush off any bits of dirt with a damp paper towel, brush, or your fingertips. Do not wash the mushrooms in water.
- 3
Carefully separate the enoki mushrooms into small bunches and set them aside. If possible, leave the small bunches attached on the bottom, but don't worry if they separate.
- 4
In a dish or bowl, combine the tapioca starch, salt, onion powder, white pepper, garlic powder, and paprika and whisk together.
- 5
Add a few bunches of enoki mushrooms to the tapioca starch mixture and gently toss to fully coat. Shake off the excess and set mushrooms aside on a plate or pan and continue with the remaining mushrooms.
- 6
Heat a large skillet over medium-high heat. Add approximate 2 tablespoons of oil and swirl to coat.
- 7
Add the enoki mushroom bunches, a few at a time, to the skillet, sliding them around in the oil. Do not overcrowd. If the enoki mushrooms are loose and separated, bunch some together into a small bundle and lay them in the pan. They will stick together as they cook.
- 8
Fry the mushrooms for approximately 2 minutes, until golden brown on the bottom. Flip them over. Add more oil to the pan, if necessary.
- 9
Once mushrooms are golden brown on both sides, transfer them to a rack over paper towels or in a pan. Sprinkle coarse salt over the mushrooms while they are still hot, if desired. Continue frying the remaining mushroom bundles, adding oil to the pan as you go.
- 10
Transfer the mushrooms to a dish and garnish with chopped green onions, sliced chili peppers, and sesame seeds, if desired. Eat them as they are, wrapped in lettuce leaves, or dip them in a Thai chili sauce.