In this article, columnist Seiran Sinjariย shares her recipe forย Vegan Crispy Enoki Mushrooms with Amba Mayo.ย Her recipe column All About the Veg! is all about highlighting the versatility of fruits and vegetables by shining a spotlight on a different one in each of her articles.ย
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My Favorite Way to Enjoy Enoki Mushrooms
This week Iโm sharing my favorite way to enjoy enoki mushrooms. You just have to try this crispy enoki mushroom recipe with amba mayo. Enoki mushrooms have a long history in East Asian cuisine, often used in soups, stir-fries, and hot pots. However, this recipe takes a new (new-ish since it has been popular in East Asia for at least a few years now) spin on this classic ingredient by frying the mushrooms to create a crispy texture and pairing them with a tangy and spicy amba mayo.
Enoki Mushrooms are Native to East Asia
Enoki mushrooms are native to East Asia, commonly found in China, Japan, and Korea. They have a thin, delicate stem and a small, button-like cap, with a mild, slightly nutty flavor. Enoki mushrooms are often used in traditional Chinese medicine for their supposed health benefits, including immune-boosting and anti-cancer properties.
East Asia Meets Middle Eastern Flavors
A couple of years ago, I discovered enoki mushrooms and was fascinated by their delicate and crunchy texture. I researched several East Asian recipes on YouTube and tried making my own vegan versions of them at home. They turned out to be a hit with my family and friends, especially the crispy fried ones. However, this time I wanted to add a new twist to the recipe.
I decided to incorporate some Middle Eastern flavors and created a delicious crispy enoki mushroom recipe with more seasoning and a simple Amba mayo for dipping. The combination of the crunchy enoki mushrooms with the tangy and spicy Amba mayo is simply irresistible. I’m excited to share this new version with everyone, and I hope youโll enjoy it as much as I do.
Amba – a Middle Eastern Condiment Made From Pickled Mangoes
The amba mayo, a Middle Eastern condiment made from pickled mangoes, adds a tangy and spicy kick to the dish, complementing the earthy flavor of the enoki mushrooms.
This recipe is easy to make and perfect as a side dish or a snack. The crispy texture and bold flavor of the dish are sure to be a crowd-pleaser at any gathering. So give it a try and savor the flavors and textures of this delightful dish! And don’t forget to explore other creative ways to use enoki mushrooms in your cooking.
Ingredients You’ll Need
- Enoki mushrooms
- All-purpose flour
- Baking powder
- Corn starch
- Salt
- Garlic powder
- Ground coriander
- Aleppo chili or other mild chili flakes
- Black pepper to taste
- Iced water
- Flaky sea salt to sprinkle on top after frying
- Vegetable oil for frying
Amba Mayo:
- Vegan mayonnaise
- Amba (pickled green mango), you can also use sriracha sauce instead
- Aleppo chili (or other mild chili flakes) & salt to taste
Garnish (optional):
- Green onion, finely chopped
Vegan Crispy Enoki Mushrooms – Recipe Card
Vegan Crispy Enoki Mushrooms with Amba Mayo
Ingredients
- 200 g Enoki mushrooms
- 75 g all-purpose flour
- 1 tsp baking powder
- 3 tbsp corn starch
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1 tsp ground coriander
- 1 tsp Aleppo chili or other mild chili flakes
- black pepper to taste
- 175 ml more as needed iced water
- Flaky sea salt to sprinkle on top after frying
- Vegetable oil for frying
Amba Mayo:
- 5 tbsp vegan mayonnaise
- 3-4 tbsp Amba pickled green mango, you can also use sriracha sauce instead
- Aleppo chili or other mild chili flakes & salt to taste
Garnish (optional):
- 1 green onion finely chopped
Instructions
- In a medium sized mixing bowl, whisk together flour, baking powder, corn starch, salt and all seasoning. Then slowly whisk in the water until you have a smooth batter with no lumps. Adjust with more water if needed depending on the flour youโre using.
- Cut off the bottom part of the Enoki mushrooms and separate them into smaller bunches.
- Heat oil (2 cm / 1 inch) in a pan or pot with high sides over medium high heat until it reaches 170 - 180 C / 338 - 356 F.
- Pick up the bunches one at a time with chopsticks and dip in the batter, let excess batter drip off then fry in the oil until golden brown. Fry in small batches to avoid the Enoki mushrooms sticking together in the pan.
- When golden brown and crispy, place the mushrooms on paper towels to let excess oil drip off.
- Blend ingredients for the Amba mayo until smooth.
- Serve the Enoki mushrooms immediately while hot and crispy (sprinkle some green onions on top before serving if you like).
Equipment
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If you enjoyed this recipe, you might also like Seiran’s Loaded Fries with Oyster Mushroom Shawarma. Click here for the recipe.
Recipe, text, and photography by Seiran Sinjari. Connect with her on Instagram.
this is a very inspiring recipe, and I am thrilled to have found it. I am working on changing it though for a friend who is celiac, which is simple enough your plate presentation and youโre finished product look lovely. I look forward to sampling it. Thank you again!
This looks so good. I try to stay away from deep fried food. Do you think this would work in an air fryer?
Hi Condoleeza! Yes, you could try and it should work in an air fryer as well, but we’d recommend using at least a bit of oil spray to ensure it still gets crispy!