mushroom mushrooms in scallion oil

How to Make Scallion Oil Mushroom: A Simple Guide

Scallion oil mushroom (葱油金针菇) is a beloved Chinese dish, prized for its tender texture, fragrant aroma, and umami-rich flavor. Here’s a step-by-step guide to making it effortlessly.

### Ingredients

- 200g fresh enoki mushrooms, rinsed and roots trimmed

- 3-4 scallions, finely chopped

- 3 cloves garlic, minced

- 4 tbsp soy sauce

- 1 tbsp sesame oil

- 1 tsp sugar

- 3-4 tbsp neutral oil (for scallion oil)

- Optional: Chili flakes or a pinch of five-spice powder for extra kick.

### Instructions

1. Prepare the Mushrooms: Pat the enoki mushrooms dry with a paper towel. If they’re clumpy, gently pull them apart into smaller bundles.

2. Blanch (Optional): For extra tenderness, blanch mushrooms in boiling water for 30 seconds, then drain and rinse under cold water. Skip this for a crunchier texture.

3. Make the Sauce: In a small bowl, mix soy sauce, sesame oil, and sugar until the sugar dissolves.

4. Cook the Dish:

- Heat neutral oil in a pan over medium-low heat. Add minced garlic and fry until fragrant (10-15 seconds).

- Toss in chopped scallions, stir-fry until softened (1-2 minutes), then turn off the heat. Let the scallion oil infuse for 2 minutes.

- Return the pan to low heat, add the mushrooms, and pour the sauce over. Toss gently to coat. Simmer for 1-2 minutes, until mushrooms are heated through.

5. Serve: Transfer to a plate, drizzle with extra scallion oil, and garnish with chili flakes if desired. Enjoy warm with rice or as a side dish!

This dish comes together in under 15 minutes, making it perfect for busy weeknights. The key is using fresh scallions and high-quality soy sauce to maximize flavor. Adjust spices to your taste, and savor the harmony of savory, aromatic, and slightly sweet notes!