So, I’d been wandering around Chinatown today and spotted this lovely bunch of enoki mushrooms for only £2 a bunch.
Wild Enoki, also called velvet shank (Flammulina Valutipes)
(Wild Enoki I picked a couple of years ago)
It got me thinking on why are these enoki so pale, while the ones I find in the wild are darker?
Turns out, commercial enoki are grown in the dark to achieve that pale, almost white appearance. They’re placed in tight, high-humidity containers, which encourages them to grow long and thin as they reach for the light that isn’t there. This method creates that clean, delicate look people expect from supermarket enoki; perfect for soups, hot pots, and noodle dishes, with a uniform appearance that makes them so appealing.
But today, after looking at them and noticing their almost shredded appearance, it gave me an idea to create something different, using a few cheap and healthy ingredients.
I decided to experiment and turn them into a crispy, shareable snack! I used a flour combination I’ve been playing around with, and it turned out beautifully; airy, crunchy, and full of flavour. Great as finger food for sharing!
So here it is...
🍄 Crispy Shredded Enoki Mushrooms
🧂 Ingredients:
200g enoki mushrooms
1/2 cup all-purpose flour
1/4 cup rice flour (plus extra for dusting)
2 tbsp cornstarch or cornflour
1/2 tsp baking powder
1/4 tsp salt
1/4 tsp white pepper
~1/2 cup ice-cold sparkling water (adjust to get pancake batter consistency)
Olive Oil for frying
🌶️ Optional Seasoning (for tossing after frying):
1/4 tsp salt
1/4 tsp black pepper
Pinch of chili flakes or paprika
1 tsp garlic powder
Chopped green onions (for garnish)
🔥 Instructions:
- Prepare the Enoki Mushrooms
Trim the root cluster off the enoki mushrooms and separate into smaller bundles.
Gently shred them further using your fingers into thin wisps.
Dry + Dust for Extra Crunch 🍄
Pat the mushrooms dry with a clean towel or paper towel—moisture reduces crispiness.
Lightly dust the shredded mushrooms with a bit of rice flour to help the batter stick and add a layer of crunch. Set aside.
Mix the Crispy Batter 🍄
In a mixing bowl, combine:
1/2 cup all-purpose flour
1/4 cup rice flour
2 tbsp cornstarch
1/2 tsp baking powder
Salt & white pepper
Slowly whisk in ice-cold sparkling water until you get a batter that’s fluid but coats the mushrooms lightly—like a thin pancake batter.
Coat the enoki mushrooms thoroughly.
✅ Tip: The colder and bubblier the water, the crispier the result!
Heat the Oil 🍄
Heat a generous amount of oil in a wok or deep pan to 175–180°C (350–360°F).
Fry in Small Batches 🍄
Dip the coated mushrooms into the batter. Let any excess drip off, then carefully place into hot oil.
Fry in small batches to keep oil temperature stable and ensure crispiness.
Fry until golden and super crispy—about 2–3 minutes per batch.
Drain on strainer or wire rack.
Season While Hot 🍄
Toss the crispy mushrooms in your seasoning mix or sprinkle directly.
Garnish with chopped green onions if desired.
Crispy and crunchy, with a subtle mushroom flavour. The batter was tasty, and the spices added just the right kick!
My contribution to @fungifriday by @ewkaw
Have a lovely day,
Mariah 💗🍄😊