Cócoes Sweet and Spicy Enoki Mushrooms
This delightful dish combines the delicate crunch of enoki mushrooms with an appetizing blend of sweetness and heat, it's a dish that's easy to make and bursting with flavor. Try it as a side or topping for a delicious twist to your meal.
- 1 pack Enoki mushroom
- 2 tablespoons gochujang paste
- 2 tablespoons CÓCOES Organic Coconut Flower Aminos
- 1 tablespoon CÓCOES Organic Coconut Flower Syrup Light
- 2 tablespoons CÓCOES Organic Coconut Flower Vinegar
- 1 tablespoon sesame oil
- 2 teaspoons oyster sauce
- 6 cloves garlic, minced
- Freshly ground black pepper, to taste
- Scallions to top
- Toppings:
- Crispy Shallots
- Chopped Red Chili
- Chives
- Prepare the enoki mushrooms by cutting off the base, leaving at least 1 inch intact to prevent them from separating. Cut into small sections, rinse under cold water, and pat dry.
- In a small bowl, combine the gochujang paste, CÓCOES aminos, CÓCOES syrup, CÓCOES vinegar, oyster sauce, sesame oil, minced garlic, and black pepper. Mix until well combined.
- Heat 1 tablespoon of oil in a large skillet over medium-high heat until shimmering. Add the prepared mushrooms and cook for 1-2 minutes on each side until golden brown.
- Arrange the cooked enoki mushrooms on a serving platter. Drizzle the prepared sauce evenly and generously over the mushrooms.
- Top with crispy shallots, chopped red chili, and chives for added flavor and texture.
- Serve immediately and savor the irresistible combination of sweet and spicy flavors in every bite.
