Garlic Vermicelli Enoki Mushrooms is a super comforting home-style dish. The enoki mushrooms are tender, and the vermicelli soaks up all the garlic and savory sauce. Every bite is packed with rich garlic flavor and umami. It’s simple to make but incredibly delicious—and impressive enough for any dinner table.
🌴 Ingredients:
· 1 bunch enoki mushrooms (about 200g, roots removed and separated)
· 1 small handful Longkou vermicelli (soaked in warm water until soft)
🌴 Aromatics:
· 1 whole head of garlic (minced, divided into two portions)
· 2 small spicy chilies (sliced, optional)
· 1 stalk scallion (chopped, for garnish)
🌴 Seasonings:
· 2 tbsp light soy sauce (about 20ml)
· 1 tbsp oyster sauce (about 10ml)
· A pinch of sugar (to enhance freshness)
· A pinch of white pepper powder
· Salt, to taste
· 3-4 tbsp cooking oil (about 40ml, for frying the garlic)
🌴 Instructions:
- Prepare the Ingredients
Remove the roots of the enoki mushrooms, separate them, wash, and drain thoroughly. Cut the soaked vermicelli into shorter pieces and spread them on the bottom of a plate. Arrange the enoki mushrooms neatly on top of the vermicelli. ⚠️ Note: Make sure to drain the enoki mushrooms well, or the dish will release too much water when steamed. I’ve tried it without draining, and the plate ended up full of liquid. - Make the Garlic Sauce
Heat oil in a pan, turn to low heat, and add half of the minced garlic. Fry slowly until golden and fragrant. Turn off the heat, add the remaining raw garlic, light soy sauce, oyster sauce, sugar, white pepper, and salt. Mix well. ⚠️ Note: Never use high heat, or the garlic will burn in seconds and turn bitter. I’ve tried high heat, and the garlic turned black, ruining the whole dish. - Steam the Mushrooms
Spread the garlic sauce evenly over the enoki mushrooms. Once the water is boiling, place the plate in the steamer and steam over high heat for 8-10 minutes, until the mushrooms are tender and the vermicelli turns translucent. ⚠️ Note: Never steam for too long, or the mushrooms will turn mushy. I’ve tried 15 minutes, and they completely collapsed. - Heat the Oil and Serve
Remove the steamed dish and sprinkle with chopped scallion and chilies. In a separate pan, heat 1 tbsp of cooking oil until it just starts to smoke, then immediately pour it over the scallions. You’ll hear a sizzle and smell the aroma. ⚠️ Note: The oil must be smoking hot to release the scallion and garlic aromas.
💡 More Savory and Satisfying Mushroom Dishes:
If you enjoy these garlic vermicelli enoki mushrooms, you should also try my [Stir-fried King Oyster Mushroom with Green Pepper] for another incredibly flavorful and crowd-pleasing dish.
Want to explore more? Check out my full [Home-style Dishes] category!
💡 Tips:
The key to this dish is “tender enoki mushrooms, rich garlic flavor.” Drain the mushrooms thoroughly before steaming. Fry the garlic over low heat; never burn it. The final hot oil drizzle is the soul of the dish—make sure the oil is smoking hot.
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