What if your next party-perfect snack looked like pizza, tasted like crispy cheese heaven, and started with mushrooms?
If you’re nervous about using enoki mushrooms, you’re not alone. This recipe will help you feel more confident. There’s no need for deep-frying or complicated techniques. Just press, flip, and sizzle.
With just 15 minutes, a few basic ingredients, and a helpful tip, you’ll be enjoying this snack like a mini pizza in no time. Let’s figure out its secret together.
Key Ingredients & Substitution Ideas
- Enoki mushrooms: These mushrooms are the star of this dish and cannot be substituted. Look for clusters with bright white caps and firm, crisp stems that snap cleanly when bent.
- Cheese: Any kind of shredded melting cheese will work here, but I personally prefer gouda for its balanced creaminess. Cheddar is also a great option if you’re after a bolder flavor.
- Powdered cheese: Store-bought grated cheese like Parmesan is perfectly fine, but you can also freshly grate hard cheeses like Parmigiano-Reggiano or Pecorino Romano for extra depth.
Visual Walkthrough & Tips
Here are my step-by-step instructions for how to make Crispy Enoki Mushroom Snack at home. For ingredient quantities and simplified instructions, scroll down for the Printable Recipe Card below.
This section aims to provide a comprehensive overview of the cooking steps and techniques with visuals. It also includes more in-depth tips and tricks and explains why I do what I do.
Start by trimming just the very bottom of the enoki mushroom stems. You want to keep as much of the mushroom as possible while removing any tough or discolored parts.
Gently separate the clusters into smaller bundles and place them in a large mixing bowl.
Drizzle with a small amount of olive oil and toss thoroughly to coat every strand.
This initial oil coating isn’t just about preventing sticking. It actually acts as an adhesive that helps all the seasonings cling to the delicate mushroom strands. Without this step, your seasonings would fall right off.
Add the black pepper, soy sauce, grated garlic, powdered cheese, and dried herb mix to the oiled enoki.
Using your hands or tongs, toss everything together until each mushroom strand is evenly coated with the seasoning mixture.
Next, mix potato starch in to create the final coating.
The goal is to create a flavorful base coating that will crisp up beautifully during cooking.
Potato starch creates a thinner, crispier coating than flour, especially useful when working with water-rich ingredients like mushrooms. It also browns nicely without making the final texture too thick or chewy.
Heat olive oil in a large skillet over medium heat, making sure it coats the entire surface. Spread your seasoned enoki mixture evenly across the pan, creating a single layer that covers the entire bottom.
You’re essentially creating one giant enoki pancake.
Once it’s spread out, cover the top with a sheet of aluminum foil or parchment paper, then place a flat, heavy object on top.
Something like a water-filled pot works great. Turn the heat to medium.
Pressing the mushrooms does two important things. It removes excess moisture that would otherwise cause the mushrooms to steam instead of crisping them, and it ensures that the mushrooms are in direct contact with the hot pan surface.
Imagine you’re making the perfect grilled cheese. To get that perfect golden-brown color on both sides, you need to keep the pressure consistent right?
Once you hear that telltale sizzling sound, maintain the pressure for exactly 5 minutes. You’re listening for a steady, gentle sizzle.
Carefully flip the whole thing and repeat the same process for another 4 minutes to crisp the other side.
Remove the weight one final time and flip the enoki back to its original side. Sprinkle the shredded cheese evenly across the top.
Let the cheese melt slightly so that it adheres to the surface, then quickly flip once more so the cheese is now against the hot pan surface.
This creates a crispy, golden cheese crust that’s absolutely irresistible. Cook without the weight for just 1-2 minutes until the cheese is bubbly and golden brown.
Transfer your crispy enoki creation to a cutting board and slice it like a pizza into wedges.
Serve immediately with ketchup for dipping, or try it with chopped green onions and a squeeze of fresh lemon for a brighter flavor profile.
Essential Tips & Tricks
- Coat the mushrooms in oil before adding seasonings to help the starch and flavorings stick evenly.
- Use a flat, heavy object to press the mushrooms during cooking.
- Use consistent medium heat throughout.
- Don’t flip too early! Wait until the bottom turns deep golden brown and lifts easily from the pan.
- When adding shredded cheese, flip one last time to place the cheese directly against the pan for maximum crisp.
With these simple tips in mind, you’re set for success every time you make crispy enoki snack.
I hope you enjoy this Enoki Mushroom recipe! If you try it out, I’d really appreciate it if you could spare a moment to let me know what you thought by giving a review and star rating in the comments below. It’s also helpful to share any adjustments you made to the recipe with our other readers. Thank you!
Crispy Enoki Cheese
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Ingredients
- 200 g enoki mushrooms
1 tsp olive oil for coating- 1 clove garlic grated – or garlic powder if you prefer
- 1 tsp grated parmesan cheese or any powdered hard cheese
- ½ tsp Japanese soy sauce (koikuchi shoyu)
- dry mixed herbs to taste
- ground black pepper to taste
- 2 tbsp potato starch (katakuriko) or cornstarch, tapioca starch
- 1 tbsp olive oil for pan-frying
- 4 tbsp preferred shredded melting cheese Gouda, Cheddar or similar
Toppings
- finely chopped green onions optional
- lemon wedges optional
- tomato ketchup for dipping
Instructions
- Cut off the tough roots of 200 g enoki mushrooms, then tear them into smaller bundles and place them into a large mixing bowl.
- Drizzle 1 tsp olive oil over the enoki and toss until they're evenly coated.
- Add 1 clove garlic (grated), 1 tsp grated parmesan cheese, ½ tsp Japanese soy sauce (koikuchi shoyu), dry mixed herbs, and ground black pepper. Massage by hand until evenly distributed.
- Add 2 tbsp potato starch (katakuriko) and mix again until all the enoki is fully coated.
- Start heating a large skillet over medium and add 1 tbsp olive oil. Spread the oil evenly, then arrange the enoki in a single layer.
- Cover the enoki with a sheet of foil or baking paper, then place something heavy and heatproof on top. Something like a pot of water is perfect, just make sure it fits snuggly in the pan to evenly press the enoki. Once you hear sizzling, set a timer for 5 minutes.
- Flip and repeat on the other side for 4 minutes.
- Flip again and sprinkle 4 tbsp preferred shredded melting cheese over the top.
- Let it melt slightly so that it sticks to the top, then flip again so that the cheese is in contact with the pan. Cook without a weight for 1-2 minutes or until bubbly and golden.
- Flip onto a plate and cut it into pieces (I used a pizza cutter). Sprinkle with finely chopped green onions and serve with lemon wedges or tomato ketchup for dipping. Enjoy!
Notes
- Don’t wash the enoki mushrooms. They’ll absorb water and become soggy during cooking.
- Keep the heat at medium throughout cooking.
- Don’t move or peek under the foil during the first cooking phase.
- Add cheese only after both sides are golden.
- Serve immediately while hot and crispy.
Nutrition
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