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This easy 15-minute steamed enoki mushrooms recipe is one of my favorite quick side dishes or even mains—it’s simple, aromatic, and packed with flavor. It’s inspired by a Chinese Sichuan enoki mushroom dish I tried from a local restaurant that paired perfectly with rice. Tender, delicate enoki mushrooms are topped with a sizzling garlic-chili oil and steamed until soft with a good bite, soaking up all the savory goodness.

This dish comes together in  15 minutes (or even less!) and pairs beautifully with rice, noodles, or as part of a bigger meal spread. The garlic, chili, and Sichuan peppercorn bloom in hot oil, then get poured over the mushrooms before steaming—creating a dish that’s light yet incredibly tasty too!

Why You’ll Love This Steamed Enoki Mushroom Recipe

• Quick & easy: Ready in just 15 minutes (or even less!)
• Flavor-packed: Garlicky, spicy, and umami-rich. The sauce/broth that comes out from steaming is so good with rice!
• A great way to cook & enjoy mushrooms!
• Less than 200 calories per serving!
• Pairs well with rice, noodles, or other stir-fries!

EQUIPMENT YOU’LL NEED

• a Steamer rack for your pot/wok!
• Plus pan or wok with a lid

MUSHROOMS

• 7 oz fresh enoki mushrooms (1 pack/bundle), ends trimmed 

GARLIC CHILI OIL

• 2 tbsp neutral oil , I used avocado oil
• 5 cloves garlic minced
• 1/2 to 1 tsp chili powder , I used gochugaru (see notes)
• 1/2 tsp ground Sichuan peppercorn
• 1 tsp sugar
• 1/2 tbsp soy sauce or to taste
• 1/2 tbsp vegetarian oyster sauce

TO SERVE

• Drizzle sesame oil
• Green onion for garnish , thinly sliced
• Steamed rice

INSTRUCTIONS 

Prepare the Mushrooms

• You can quickly rinse your mushrooms in running water. Don’t soak the mushroom since these can absorb water very quickly. Pat these dry with paper towels.
• Trim the root ends of the enoki mushrooms and separate into smaller bundles.
• Arrange them neatly on a heat-proof plate that fits into your steamer.

Make the Garlic Chili Oil

• Heat a small pan with neutral oil over medium heat.
• Add minced garlic, chili powder, Sichuan peppercorn, and cook until fragrant (about 30–60 seconds).
• Stir in the sugar, soy sauce, and vegetarian oyster sauce. Mix until the sugar dissolves. Feel free to adjust this to your desired taste.

Pour & Steam

• Pour the hot garlic-chili mixture evenly over the enoki mushrooms.
• Place the plate into a steamer and steam for 7-8 minutes, or until the mushrooms are tender but not mushy (and still with a a good bite!).

Garnish & Serve

• Drizzle with a little sesame oil.
• Top with sliced green onions before serving. Mix well.
• Enjoy hot with rice or as a side to your main dishes.

NOTES

• You can adjust the chili powder to your heat preference. Gochugaru gives a mild heat with smoky flavor.
• Don’t oversteam—the mushrooms cook very quickly!
• This dish works well as a side plate for 2 or appetizer for 3–4.

MORE RECIPES YOU’LL LOVE!

• Spicy Garlic and Mushroom Foil Bake
• Twice-Fried Crispy Maitake Mushrooms
• Gochujang King Oyster Mushrooms
• Seared Leeks and Mushrooms with Miso Butter & Lemon
• Ginger and Scallion Noodles
• Sundubu Jjigae (Korean Soft Tofu Stew)
• Kimchi Pancakes or Kimchi Jeon
• Filipino Kaldereta or ‘Meat’ Stew
• Tantanmen (Vegan Ramen)
• Hot and Sour Dumpling Noodle Soup
• Spicy Cucumber Salad
• Korean Cucumber Salad

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