"Ja, es gibt viele Arten von wilden Enoki-Pilzen, die weltweit wachsen - besonders in ihrem natürlichen Japan, China und Korea.
Wilde Enoki haben typischerweise eine eher braune oder goldene Farbe mit einem dickeren Stiel, während die meisten kultivierten Versionen im Lebensmittelgeschäft eine milchig weiße Farbe mit sehr schlanken Stielen haben.
Da es schwierig ist, wilde Enoki sicher zu identifizieren - insbesondere für Erstsammler - ist es am besten, nur frische Enoki-Pilze zu konsumieren, die Sie auf dem Markt kaufen."
SAUTÉED ENOKI MUSHROOMS WITH GARLIC AND SOY SAUCE
3 cloves garlic, minced2 tablespoons soy sauce1 teaspoon sesame oil1 teaspoon sesame seeds (optional)Freshly ground black pepper, to tasteChopped green onions, for garnish (optional)DIRECTIONSPrepare the Enoki Mushrooms: Clean the Enoki mushrooms by trimming off the tough ends and separating them into individual strands.Heat Olive Oil: In a large skillet or wok, heat the olive oil over medium-high heat until shimmering.Sauté Garlic: Add the minced garlic to the skillet and sauté for 1-2 minutes until fragrant, being careful not to burn it.Add Enoki Mushrooms: Add the cleaned enoki mushrooms to the skillet and toss to coat them evenly with the garlic-infused oil.Sauté Mushrooms: Cook the mushrooms, stirring frequently, for 3-4 minutes until they begin to soften and release their moisture.Add Soy Sauce: Pour the soy sauce over the mushrooms and continue to cook, stirring constantly, for another 2-3 minutes until the mushrooms are tender and coated in the sauce.Finish with Sesame Oil: Drizzle the sesame oil over the mushrooms and toss to combine, allowing the flavors to meld together.Season to Taste: Season the sautéed enoki mushrooms with freshly ground black pepper to taste. Adjust the seasoning if necessary.Garnish and Serve: Transfer the cooked mushrooms to a serving dish and garnish with chopped green onions and sesame seeds if desired. Serve hot as a delicious side dish or topping for rice, noodles, or grilled meats.
