shoestring enoki mushrooms
Enoki mushrooms are super mild in flavor, available at many grocery stores and delightfully versatile. When stirred into broth, the long strand stems become silky, delicious noodles. But when fried, the mushrooms turn crisp and buttery like shoestring french fries. This recipe is easy, quick and yields three delicious things: crispy mushrooms, fried shallots/garlic chips and infused oil. While you don’t need shallots AND garlic, I recommend using at least one. These make a great topping for grain bowls, salads, pastas and soups - that is, if you don’t just eat them out of the bowl.
yield 1 cup
1 pack enoki mushrooms (about 7 oz)
1 cup neutral oil (I like peanut, sunflower or safflower)
4 garlic cloves, thinly sliced
1 shallot, thinly sliced
salt, to taste
recipe prep
Heat oil in a small saute pan over medium heat. Line a plate with paper towels.
While the oil is heating, cut the bottom 1 1/2 - 2 inches off the bundle of mushrooms and separate the strands out with your hands.
Check that the oil is hot enough by dropping one piece of shallot or garlic in the oil - it should start bubbling immediately. Add garlic and cook, stirring occasionally until everything is barely golden and crisp but not burnt. Remove garlic with a slotted spoon or spatula and transfer to one side of the paper towel-lined plate. Sprinkle with salt while still warm. Repeat process with shallots.
Working in batches (2-3, probably), fry the mushrooms strands until they are golden brown. Remove with a slotted spoon or spatula and transfer to the paper towel-lined plate. Sprinkle with salt while still warm. Repeat process on the rest of the mushrooms.
Toss fried shallots and garlic chips in with the mushrooms or store them separately for later use. They will keep in an airtight container at room temperature for 5 days.
Let infused oil cool and reserve for stir-fries, vinaigrettes and roasting vegetables.
recipe notes
These are best eaten within a few hours of cooking at at least the same day. The mushrooms will keep 1-2 days in an airtight container at room temperature, but they will loose crunchiness over time. If needed, you can revive them in an oven/toaster oven.
