My mouthwatering Garlic Butter Enoki Mushrooms recipe is a delightful side dish that’s quick and easy to prepare! In just 5 minutes, you’ll have these tender enoki mushrooms grilled to perfection in a foil pack, infused with the savory goodness of garlic butter. Get ready to savor the deliciousness of grilled enoki mushrooms and discover why this recipe is a must-try!
Table of Contents
Why I Love This Recipe
My Japanese-inspired Garlic Butter Enoki Mushrooms recipe puts enoki mushrooms in the spotlight just like in my Japanese Simmered Enoki Mushroom , but this version offers a unique twist to your grilling experience! Its simplicity and incredible flavors make it perfect for those seeking a quick and tasty side dish. The enoki mushrooms turn soft and tender on the grill, while the garlic butter and Japanese sake infuse them with a savory, slightly sweet taste.
While my Bacon Cheese Stuffed Mushrooms and Miso Crab Stuffed Mushrooms recipes take the baking route, this enoki mushroom dish embraces the BBQ grill, much like my Bacon Wrapped Enoki creation. It’s easy to prepare and perfect for those looking to add a little extra flair to their BBQ grill. So, fire up the grill and indulge in this side dish!
Ingredients
Ingredients
- Enoki Mushroom – 1 pack of enoki mushrooms found at Asian grocery stores and selective supermarkets.
- Butter – unsalted or salted.
- Garlic – freshly diced garlic.
- Salt – sea salt preferred.
- Black Pepper – ground.
- Japanese Sake – typically will come in a large bottle labeled junmai sake. Can also substitute with dry sherry wine or Chinese cooking wine.
- Green Onion – freshly chopped green onions scallions.
Extra Seasoning
You can enhance the flavor of this dish by adding a sprinkle of ground red pepper if you prefer a touch of spiciness.
Essential Kitchen Equipment
- BBQ Grill
Directions
Step 1 Start by preparing the mushrooms. Remove the roots and give them a good wash.
🍄 Enoki Pro Tip
You can trim 1 inch Off the Bottom of the enoki mushrooms above the roots directly from the plastic packaging and discard.
Step 2 Next, take a sheet of aluminum foil and create a packet. Place the enoki mushrooms inside and sprinkle them with diced garlic, a touch of salt, a dash of black pepper, Japanese sake, and a generous amount of butter.
Step 3 Seal the foil packet, allowing a little room for air to escape, and place it on the grill set to 350°F. Grill these flavorful mushrooms under indirect heat for about 20 minutes.
🔥 Grilling Recipe Notes
Ensure that the Foil Packet is Not Completely Sealed; it’s important to leave a small opening for the liquid to escape during cooking. This allows the dish to cook properly and prevents any pressure buildup inside the packet.
Step 4 Once done, transfer them to a serving plate, and don’t forget to add a final touch of freshness with some chopped green onions.
Paring Recommendations
Consider serving these grilled enoki mushrooms alongside White Wine Steamed Manila Clams or Japanese Steamed Clams for a delightful combination of flavors. If you’re in the mood for soup, you can complement the mushrooms with Clam Miso Soup, or opt for the more delicate Chinese Shrimp Egg Drop Soup. These seafood options pair perfectly with one another.
Frequently Asked Questions
Can I prepare these mushrooms in the oven instead of on the grill?
Yes, you can! Simply set your oven to 350°F and bake the mushrooms for 15 minutes, remembering to give them a gentle stir halfway through the cooking time.
What should the texture of the enoki mushrooms be after grilling?
The enoki mushrooms should have a tender and soft texture, while still maintaining some structure to them.
Storage Tips
To store leftover, simply place them in an airtight container and refrigerate. They will stay fresh for 3-5 days. When you’re ready to enjoy them again, warm them up in the microwave.
Other Recipes You Might Like
- Sauteed Shiitake Mushrooms
- Butter Sauteed Mushrooms and Onions
- Japanese Mushroom Soup
- Chicken Mushroom Stir-Fry
Watch How To Make It
Garlic Butter Enoki Mushrooms
Ingredients
- 7 oz Enoki Mushroom 1 pack
- 2 tbsp Butter
- 2 Cloves Garlic
- 1/8 tsp Sea Salt
- 1/8 tsp Black Pepper
- 1 tbsp Japanese Sake can substitute with dry sherry wine or Chinese cooking wine
- 1 Stalk Green Onion
Instructions
- Gather all the ingredients.
- If you are baking, preheat oven to 350F you are grilling, preheat grill to 350F.
- Using the sheet of aluminum foil, make a pouch that measures around 10"x12". Place butter inside of aluminum pouch and set aside.
- Cut off about 1 inch from the bottom of the enoki mushroom and discard (this will get rid of the dirt). Wash enoki mushroom thoroughly with water while trying to break apart the mushrooms as much as possible. Squeeze out any excess water with your hands and transfer the enoki mushroom into the aluminum pouch on top of the butter.
- Finely dice garlic cloves and place on top of enoki mushroom, along with salt, black pepper and Japanese sake.
- Close foil pouch while leaving about 7/8 gap open on top.
- Finely chop green onions and set aside.
- Place foil pouch on indirect fire (back of grill and cook for 10 minutes with lid closed, maintaining a temperature of about 350. Occasional stir the mushroom around to help mix in sauce and close back up. Once 10 minutes has passed, transfer to a serving plate, top with chopped green onions.