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Battered enoki mushrooms with Gochujang mayo.
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Crispy Fried Enoki Mushrooms

These crispy enoki mushrooms are addictive and really easy to make - they can even be cooked in the air fryer! The texture when you bite into them has an incredible pulled meat texture. Plus there's a recipe for a spicy mayo gochujang dip to serve them with!
Course Side Dish
Cuisine Asian Fusion
Diet Vegan
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2
Calories 182kcal
Author Jess & Dan

Ingredients

For the mushrooms:

  • 200 g enoki mushrooms
  • ¼ cup flour
  • ⅛ cup cornflour
  • 0.25 teaspoon baking powder
  • 0.25 teaspoon fine sea salt - or whatever salt you have
  • 0.75 teaspoon Chinese 5 spice
  • 0.25 teaspoon turmeric powder
  • 0.125 teaspoon white pepper
  • 0.25 teaspoon garlic powder
  • ⅜ cup water

For the dip:

  • 1 tablespoon vegan mayo
  • 1 teaspoon gochujang
  • 1 tablespoon Lime juice
  • Fresh coriander - chopped
  • 1 pinch salt - to taste
Metric - US Customary

Instructions

  • Trim the bottom inch or two from the enoki mushrooms to get rid of the brown roots, gently rinse and then pat dry with paper towels. Cut them into bunches that are ~2” wide and then spread the stalks of each bunch out a little so they’re not all clumped up.
    200 g enoki mushrooms
  • Whisk the batter ingredients together until smooth in a small bowl. It should be quite thick.
    ¼ cup flour, ⅛ cup cornflour, 0.25 teaspoon baking powder, 0.25 teaspoon fine sea salt, 0.75 teaspoon Chinese 5 spice, 0.25 teaspoon turmeric powder, 0.125 teaspoon white pepper, 0.25 teaspoon garlic powder, ⅜ cup water
  • Preheat air fryer to 190°c or add your oil to a large pan over medium heat (enough to pretty much cover the mushroom).
  • Carefully coat each of the bunches of mushrooms in the batter and transfer to the preheated fryer.
  • Air fry at 190c for 10 minutes or deep fry for 1-2 minutes on each side, until the batter is golden brown and crispy.
  • While the mushrooms are cooking mix the gochujang mayo ingredients together, until smooth and a light orange colour.
    1 tablespoon vegan mayo, 1 teaspoon gochujang, 1 tablespoon Lime juice, Fresh coriander, 1 pinch salt
  • Once cooked, leave to cool for a couple of minutes before enjoying. If deep frying, pat dry on a few paper towels to soak up any extra oil.
  • Serve with the gochujang mayo, chopped green onions and maybe even a sprinkling of sesame seeds.

Notes

  • Leftover enoki mushrooms can be reheated and crisped back up in an air fryer at 180°c for 5 minutes (or in the oven), straight from the fridge.
  • Any excess batter can be stored in an airtight container in the fridge for up to 2 days and used for more fried enoki mushrooms another day.
  • These fried mushrooms also go well with vegan Japanese mayonnaise, sticky Chinese BBQ sauce or just regular BBQ sauce.

Nutrition

Calories: 182kcal | Carbohydrates: 30g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Sodium: 411mg | Potassium: 427mg | Fiber: 4g | Sugar: 1g | Vitamin A: 13IU | Vitamin C: 3mg | Calcium: 46mg | Iron: 3mg