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Award-winning chef, author and forager Alan Bergo. Food is all around you.

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Fish Sauce Pickled Enoki

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Enoki or Flammulina velutipes mushrooms pickled in fish sauce (2)I love a good mushroom pickle. If I feel like it, or if I think the species would take particularly well to it, I may go with a different flavor profile than the pickled mushroom conserve I usually make by the gallon. These enoki preserved in a pickle liquid made with fish sauce are a good example, and they may be the condiment your noodle bowl didn’t know it needed. 

I love fish sauce and umami, salty sauces, they’re a great way to help steer the flavors of something in a specific direction. For example, here I’m using typical fish sauce (I love Red Boat) but if I wanted to use these enoki pickles as, say, a garnish for dried capellini, with garlic, fresh herbs, white wine, wild greens and all the trimmings, I might reach for Italian colatura instead.

Enoki mushroom ramen with chicken, lobster stock and pork belly

Just what the noodle bowl ordered.

Mushroom ketchup might make a good version too, but it’s more precious than fish sauce to me, so I can’t really see it happening. Soy sauce is another good idea. 

 Fish sauce as a general seasoning is very nice though, a luxury, really. It adds a great umami base note the way anchovies do to just about anything you like. It might not scream fish sauce when you eat the ingredient in question (used as part of the salt in a brine for smoked venison or pheasant is another good trick) but the gentle umami is there, and it can be a nice change of pace. 

Wild enoki mushroom clones or Flammulina velutipes

Wild enoki clones will still have the brown stems of their feral brothers and sisters,

The pickled enoki will be great spooned into noodle bowls and brothy ramens, warmed up with a splash of wine and a knob of butter and spooned over fish, or used as a garnish to cool plates, like soba noodles, maybe with a handful of sliced bitter greens wilted and tossed in. I’m sure You can find plenty of things to do with them. 

Enoki mushroom ramen with chicken, lobster stock and pork belly

I overcooked my 6-minute egg a touch. Ramen Gods, forgive me!

Enoki or Flammulina velutipes mushrooms pickled in fish sauce (2)
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Fish Sauce Pickled Enoki

Prep Time15 mins
Cook Time30 mins
Infusing time8 hrs
Course: Appetizer, Condiment
Cuisine: American, Japanese
Keyword: Enoki, Flammulina velutipes, Pickles
Servings: 8

Ingredients

Mushrooms and Basic Pickle

  • 4 oz enoki mushrooms roughly 2 generous cups preferably caps, stems trimmed to 1 in
  • ½ cup rice wine vinegar
  • ¼ cup fish sauce
  • ½ cup water

Herbs and Aromatics (make your own blend)

  • 1 gram 1/2 Tablespoon prickly ash, gently crushed in a mortar
  • 10 grams 1 large clove garlic
  • 10 grams 1x1 inch square ginger
  • 2 dried thai chilies
  • 2 grams chopped lemongrass or citronella
  • 1 tablespoon sesame oil

Instructions

  • Combine all ingredients besides the mushrooms in a bowl and warm over a pot of simmering water for 20 minutes, or until very hot, hen remove the bowl from the heat, cool, and allow to infuse overnight at room temp.
  • The next day, strain the cooled pickle liquid over the enoki, mix, allow to rest for 30 minutes to macerate, mixing occasionally, then press them under the pickle liquid, and refrigerate.

Enoki or Flammulina velutipes mushrooms pickled in fish sauce (2)

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Next Post: Sesame Enoki Pancakes »

Reader Interactions

Comments

  1. Susan

    February 9, 2022 at 4:21 am

    How long does the fish sauce pickled enoki keep for?

    Reply
    • Alan Bergo

      February 9, 2022 at 8:42 am

      I use this as a quick pickle and I like them used relatively quickly, but they will technically keep for a very long time in the fridge.

      Reply
      • Kate

        June 29, 2022 at 1:36 am

        Hi, if the enoki is wild, is it better to boil them once?

        Reply
        • Alan Bergo

          June 29, 2022 at 10:05 am

          No, that’s unnecessary. It is the same mushroom that you see in the grocery store. The only difference is the pure white color, which is due to them being grown in the absence of sunlight, similar to white asparagus.

          Reply

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FORAGER | CHEF®
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Alan Bergo
HALP! I’ve been keeping an eye on two loaded mul HALP! I’ve been keeping an eye on two loaded mulberry trees and both got a bunch of fruit knocked down by the storms and wind. 

If anyone in West WI or around the Twin Cities knows of some trees, (ideally on private property but beggars can’t be choosers) that I could climb and shake with a tarp underneath, shoot me a DM and let’s pick some! 🤙😄

TIA

#throwadogabone #mansquirrel #beattlefruit #mulberries #shakintrees
Lampascioni, or edible hyacinth bulbs are one of t Lampascioni, or edible hyacinth bulbs are one of the more interesting things I’ve eaten. 

These are an ancient wild food traditionally harvested in Southern Italy, especially in Puglia and the Salentine Peninsula, as well as Greece and Crete. I’ve seen at least 6-7 different names for them. 

A couple different species are eaten, but Leopoldia comosa is probably the one I see mentioned the most. They also grow wild in North America. 

The bulbs are toxic raw, but edible after an extended boil. Traditionally they’re preserved in vinegar and oil, pickled, or preserves in other methods using acid and served as antipasti. (Two versions in pic 3). 

They’re one of the most heavily documented traditional wild foods I’ve seen. There’s a few shots of book excerpts here.

The Oxford companion to Italian Food says you can eat them raw-don’t do that. 

Even after pickling, the bulbs are aggressively extremely bitter. Definitely an acquired taste, but one that’s grown on me. 

#traditionalfoods #vampagioli #lampascione #cucinapovera #lampascioni #leopoldiacomosa #foraging
Went to some new spots yesterday looking for poke Went to some new spots yesterday looking for poke sallet and didn’t do too well (I’m at the tip of its range). I did see some feral horseradish though which I don’t see very often. 

Just like wild parsnip, this is the exact same plant you see in the store and garden-just escaped. 

During the growing season the leaves can be good when young. 

They have an aggressive taste bitter enough to scare your loved ones. Excellent in a blend of greens cooked until extra soft, preferably with bacon or similar. 

For reference, you don’t harvest the root while the plant is growing as they’ll be soft and unappealing-do that in the spring or fall. This is essentially the same as when people tell you to harvest in months that have an R in them. 

#amoraciarusticana #foraging #horseradishleaves #horseradish #bittergreens
In Italy chicken of the woods is known as “fungo In Italy chicken of the woods is known as “fungo del carrubo” (carob tree mushroom) as it’s one of the common tree hosts there. 

My favorite, and really the only traditional recipe I’ve found for them so far is simmered in a spicy tomato sauce with hot chile and capers, served with grilled bread. 

Here I add herbs too: fresh leaves of bee balm that are perfect for harvesting right now and have a flavor similar to oregano and thyme. 

Makes a really good side dish or app, especially if you shower it with a handful of pecorino before scooping it up with the bread. 

#chickenofthewoods #fungodelcarrubo #allthemushroomtags #traditionalfoods #beebalm
First of the year 😁. White-pored chicken of t First of the year 😁. 

White-pored chicken of the woods (Laetiporus cincinnatus) are my favorite chicken. 

Superior bug resistance, slightly better flavor + texture. They also stay tender longer compared to their more common yellow-pored cousins. Not a single bug in this guy. 

#treemeat #ifoundfood #foraging #laetiporuscincinnatus #chickenofthewoods
TBT brisket face 💦. Staff meal with @jesseroes TBT brisket face 💦. Staff meal with 
@jesseroesler and crew @campwandawega
📸 @misterberndt 

#staffmeal #brisket #meatsweats #naptime
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