Quick Enoki Recipe

Have you ever tried Enoki Mushroom? I must confess, it wasn't something I was eager to try recently. However, when I did, I was pleasantly surprised because the taste and texture were much better than I anticipated. Since then, I've been trying to include it more in our daily meals.

This Quick Enoki Recipe is perfect for beginners. It's simple and fast to make, with madras curry and chipotle enhancing its taste. Pair it with millet and grilled asparagus for an even better experience.

Quick Enoki Recipe

Enoki mushrooms offer several benefits, such as being a good source of fiber and rich in B vitamins like niacin, pantothenic acid, and thiamine. They are also abundant in various antioxidants, which may support heart health, immune function, and memory. Read more here

How to cook millet? Put the millet in a small pan and heat it on low-medium for about 5 minutes. Meanwhile, boil some water in a kettle. Add double the amount of water and some salt to the millet—specifically, 2/3 cup of water and salt. Cook it covered on medium heat for 15 minutes. Remove from heat and let it sit, covered, for an additional 10 minutes.

Quick Enoki Recipe

For more complex asparagus recipes have a look here:

Pesto-Feta Asparagus

Greens with Herb Oil

Pesto-Feta Asparagus

Greens with Herb oil

Note: Millet requires the most amount of time to cooking time, so start with that.

Ingredients

Serves 2

1/3 cup millet

1 tbsp olive oil

1 tsp garlic paste

1 tsp chipotle powder (go easy on it if you don't like hot and spicy)

1 tbsp madras curry or roasted pepper paste

100 g enoki mushroom, washed thoroughly to remove all dirt and trim stems

Optional: splash of truffle oil

1 bunch of asparagus

2 tbsp roughly crushed walnuts

2 tbsp chopped fresh parsley

vegan sour cream to serve

Instructions

Cook millet.  Place millet in small pan. Heat for around 5 minutes on low medium heat. In the meantime, use the kettle to boil some water. add twice the volume of water and some salt to the millet. In this case add 2/3 cup of water and salt and cook covered on medium heat for 15 minutes. Take of from heat and live covered for another 10 minutes.

In a wok, heat oil with garlic paste, madras paste and chipotle powder. Simmer for a couple of minutes. Add enoki, mix well, ensuring mushroom is coated thoroughly. Stir fry for around 5 minutes. Take off heat and mix in parsley and walnuts.

Trim and grill asparagus (if you prefer, microwave it for a couple of minutes.)

Serve by plating millet first. Then ladle mushroom mixture, asparagus on the side and sour cream and truffle oil on top.

Quick Enoki Recipe