Enoki Mushroom Butter Roast: The Perfect 5-Minute Beer Snack!
Taste of Nostalgia! Enoki Mushroom Butter Roast with a Fantastic Beer Pairing
There are certain flavors that linger in our memories, even if we can’t recall the exact place or time we first tasted them. For me, it’s the enoki mushroom butter roast that was served as a complimentary side dish at a local sushi restaurant in my childhood. While I haven’t had it often since then, it became a cherished simple recipe that I occasionally make. Recently, this dish has become quite popular as a recipe! I still remember the restaurant in my hometown, Daejeon, as the very first place that introduced me to this delicious enoki mushroom dish, and it remains a special memory. Today, I’ll show you how to make this simple yet incredibly flavorful enoki mushroom butter roast, a popular choice for a quick beer snack.
Main Ingredients- 1 pack enoki mushrooms (trim off about 1.5cm from the base)
- 1.5 Tbsp butter (salted or unsalted)
- 1 tsp minced garlic
- 1/2 tsp salt
- 1/3 tsp black pepper
- 1/3 tsp dried basil
- A little chopped green onion (for garnish)
- 2g bonito flakes (for garnish)
Cooking Instructions
Step 1
This recipe is best viewed with photos (content provided by Maple Daniel).
Step 2
First, finely chop the green onions for garnish. For the enoki mushrooms, trim off about 1.5cm from the base and gently rinse them under cool running water. Lightly pat them dry. Be careful not to wash them too vigorously, as they can become mushy.
Step 3
Next, preheat a frying pan over high heat for about 2 minutes. Then, reduce the heat to medium and add a generous 1.5 tablespoons of butter. It’s important to lower the heat, as high heat can cause the butter to burn quickly. I’m using salted butter today; if you use unsalted butter, you might want to add a little extra salt later.
Step 4
Once the butter is melted, add 1 teaspoon of minced garlic and 1/3 teaspoon of dried basil. Sauté for a moment until fragrant, creating a wonderful aromatic base. Be sure not to burn the garlic.
Step 5
Now, add the prepared enoki mushrooms to the pan. It’s best to gently tear the mushrooms apart by hand before adding them. This helps the butter mixture coat them evenly and cook better. Start roasting them over medium heat for about 3-4 minutes until one side is nicely browned.
Step 6
After about 3-4 minutes, flip the enoki mushrooms and cook the other side until golden brown. Season lightly with 1/2 teaspoon of salt and 1/3 teaspoon of pepper. Finally, garnish with the chopped green onions and bonito flakes. Your super simple enoki mushroom butter roast for a beer snack is now complete!
Step 7
This enoki mushroom dish is incredibly simple to make. Using butter instead of margarine is key to achieving that deep, rich flavor. The enoki mushrooms absorb the buttery goodness beautifully, offering a delightful chewy yet tender texture that pairs perfectly. Enjoying this with a cold beer is truly satisfying – you won’t miss any fancy dishes!
Step 8
Today, we made a quick and easy enoki mushroom dish: enoki mushroom butter roast. It’s the ultimate snack to accompany a cold beer, isn’t it? I highly recommend trying this recipe whenever you need a simple yet delicious appetizer! Enjoy your meal today 🙂
