Teriyaki Sautéed Enoki Mushrooms with Scallions

By AislePrompt Editorial · Published 2026-07-28 · Updated 2026-07-28

Tender enoki mushrooms are quickly sautéed in a homemade teriyaki sauce and finished with fresh scallions for a savory, umami-packed side dish. This Asian fusion recipe, ready in about 18 minutes, pairs enoki mushrooms, soy sauce, brown sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 110 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 200 g enoki mushrooms
• 3 tbsp soy sauce
• 1 tbsp brown sugar
• 2 tbsp water
• 1 tbsp vegetable oil
• 2 stalks scallions
• 1 tsp sesame seeds

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Instructions

1. Step 1: Rinse 200 g enoki mushrooms gently under cold water and trim off the root ends, separating them into small clusters.
2. Step 2: In a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp brown sugar, and 2 tbsp water until the sugar dissolves, creating a teriyaki sauce.
3. Step 3: Heat 1 tbsp vegetable oil in a medium skillet over medium-high heat until shimmering, then add the enoki mushrooms and sauté for 2-3 minutes until they begin to soften and shrink.
4. Step 4: Pour the prepared teriyaki sauce over the mushrooms and cook for another 2 minutes, stirring often until the sauce thickens slightly and coats the mushrooms.
5. Step 5: Thinly slice 2 scallions and sprinkle them along with 1 tsp sesame seeds over the mushrooms just before serving, adding a fresh and nutty finish.