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    Home » Wild Mushroom Recipes

    Fish Sauce-Pickled Enoki Mushrooms

    Published: Feb 18, 2021 Modified: Mar 31, 2023 Author: Alan Bergo

    Jump to Recipe

    These enoki preserved in a pickle liquid made with fish sauce are a good example of creative ways I preserve wild mushrooms. They're great added to a bowl of ramen or a simple noodle soup.

    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 Wild Mushroom Conserve (Pickled Mushrooms) I usually make by the gallon.\

    Fish Sauce Pickle

    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)
    Print Recipe Pin Recipe
    5 from 2 votes

    Fish Sauce-Pickled Enoki Mushrooms

    Simple pickled enoki mushrooms you can add to soup or other dishes.
    Prep Time15 minutes mins
    Cook Time30 minutes mins
    Infusing time8 hours hrs
    Total Time8 hours hrs 45 minutes mins
    Course: Appetizer, Condiment
    Cuisine: American, Japanese
    Keyword: Enoki, Flammulina velutipes, Pickles
    Servings: 8 Servings
    Calories: 26kcal
    Author: Alan Bergo

    Equipment

    • 1 1 quart soup pot
    • 1 Pint mason jar

    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 ½ 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.

    Notes

    Using different mushrooms 

    I used enoki here as it's what I had, but shiitakes, king trumpet, and hen of the woods or maitake will work well too. 

    Nutrition

    Calories: 26kcal | Carbohydrates: 1g | Protein: 1g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 571mg | Potassium: 72mg | Fiber: 0.4g | Sugar: 0.3g | Vitamin A: 1IU | Vitamin C: 0.04mg | Calcium: 5mg | Iron: 0.2mg
    Enoki or Flammulina velutipes mushrooms pickled in fish sauce (2)
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    Reader Interactions

    Comments

    1. Susan

      February 09, 2022 at 4:21 am

      How long does the fish sauce pickled enoki keep for?

      Reply
      • Alan Bergo

        February 09, 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
    5 from 2 votes (2 ratings without comment)

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