Enoki with Eggs and Soy Sauce

Enoki is one of the most popular mushrooms. It’s been cultivated for many years (or better: centuries) and it is available in Asian supermarkets as enokitake. The cultivated enoki grows in the dark, hence it being white, and needle shaped with a small cap. Wild enoki benefits from the exposure to light and becomes brown and its shape is more mushroom-like. The golden enoki we use is also cultivated.

Enoki has a pleasant texture and aroma. Its flavour is mild, a bit sweet and fruity. You can use it raw in a salad, in a soup or combine it with soba noodles. Combining it with pork is also a great idea. We decided to prepare an omelette with a light soy sauce. The result is a lovely sweet, rich and intriguing omelette.
We’re not sure if it’s an appetizer in its own right or that is should be served alongside other dishes. Suggestions welcome!

Wine Pairing

We enjoyed our golden enoki with a very special wine: Sint Catharinadal Norbertus 2022. The wine is made in the Netherlands by the sisters of the Norbetine convent, founded in 1271. For centuries the sisters used the grounds for cattle and corn. Since 2017 they also produce wine, with the help of many volunteers and experts. Their motto is I am the true vine, and my Father is the vinedresser. Amongst the grapes are Chardonnay, Pinot Gris, Pinot Blanc, Pinot Noir, Auxerrois and Gamay. We would suggest opening a bottle of their white wine. It has subtle aromas (apple, pear, melon), some acidity and its taste is very pleasant (fruit, touch of almonds).
More information (in Dutch only) on their website. The wine can be bought via Les Généreux.

What You Need

100 grams of (Golden) Enoki
2 Eggs
Light Soy Sauce (we used Tsuyu)
3 cloves of Garlic
½ red Chilli Pepper
2 Spring Onions (Scallions)
Olive Oil

What You Do

Remove the stem (bottom) of the enoki. Blanch the mushrooms for 60 seconds in very hot water. Remove and pat dry using kitchen paper. Start making a sauce with soy sauce, garlic, pepper and spring onions. Reduce. Fry the mushrooms in oil, just to remove excess water. Reduce temperature. Beat the eggs and add the mixture to the pan. Allow to become a moist omelette on very low heat. Remember not to fry it! The egg should set and become baveuse. Transfer the omelette to a plate, use a spoon to cover the omelette with the liquid and decorate with a mixture of garlic, spring onion and chilli pepper.