Enoki Mushrooms with Spicy Greens


My sister in law introduced me to Enoki Mushrooms over Christmas and I immediately knew I had to try to make something yummy with them. I follow a low calorie diet so these are perfect as they resemble noodles but are much better for you!

2 teaspoons sesame oil or olive oil
4 leaves of rainbow or swiss chard, leaves removed from the stems and stems chopped
3 cups fresh spinach
1 shallot (finely chopped)
1 serrano pepper (seeds removed and finely chopped)
3 cloves of garlic (finely chopped)
1 teaspoon freshly grated ginger
1/2 tsp red pepper flakes
1/2 tsp cumin
1/2 tsp ground saffron or pinch of saffron threads
1/2 tsp paprika
1/2 tsp yellow curry powder
1 tablespoon low-sodium soy sauce
1 tablespoon mirin
7oz enoki mushrooms (cut off about 1/3 of the bottom so the mushroom separate easily)
2 teaspoons sesame seeds
1/2 lime


  1. Add sesame oil to a medium sauté pan or wok over medium heat. When hot, add the swiss chard stems, serrano pepper and shallot; cook until shallot is translucent and slightly golden, about 2-3 minutes. Mix in the minced garlic, grated ginger, red pepper flakes, spices and cook for an additional minute or two until fragrant. Pour in the soy sauce, mirin, swiss chard leaves, spinach, enoki mushrooms and sesame seeds; toss and stir until the vegetables have softened. Squeeze in the lime and serve. We like to serve with kalbi marinated flank steak or pan fried salmon.


Servings: 3, 114 calories per serving

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