Low Carb Garlic Enoki Mushroom LowCarbingAsian Cover

Low Carb Garlic Butter Enoki Mushrooms


I love mushrooms!  When I was a kid, I would be ‘that kid’ that insisted on ordering a mushroom pizza and picking off all the mushrooms to eat!  White button, Crimini, Shiitake, Matsutake, Portobello, love em all except Enoki mushrooms. 

Maybe it’s the texture or taste, but I’ve always been partial to Enoki mushrooms until I had them at my good friend’s BBQ a couple of summers ago. 

It was prepared in an aluminum foil packet and tasted so creamy and buttery with a hint of garlic, I thought I was actually eating a garlic seafood pasta!  This recipe is super easy to prepare and a perfect way to cook up some mushroom to compliment your BBQs this summer! 

We will also include directions to cook these in an oven in case you don’t have a BBQ!  Hope you guys enjoy this one and make some awesome summer memories on the BBQ this year!

Low Carb Garlic Enoki Mushroom LowCarbingAsian Pin 1

These foil packet Enoki mushroom tastes buttery and creamy with a hint of garlic on the finish.  The texture is soft and delicate, somewhat reminiscent of having seafood angel hair pasta (Enoki mushroom has a natural shellfish taste profile to it). 

We would say this dish falls on the low-carb side of things coming in at ~5g of net carbs per serving.

Low Carb Garlic Enoki Mushroom LowCarbingAsian Pic

For this recipe, the only special ingredient you would need is Japanese sake (or Dry Sherry).  You can get this at a local/Asian supermarket.

Now, let’s get cooking!

Prepping Time 5M

Cooking Time 10-15M

Total Time 15-20M

Net Carb/Serv ~5g

Servings 2

Ingredients

  • 7oz Enoki Mushroom (1 pack)
  • 1′ x 1′ Sheet of Aluminum Foil
  • 2 tbsp Salted Butter
  • 2 Garlic Cloves
  • 1/8 tsp Sea Salt
  • 1/8 tsp Black Pepper
  • 1 tbsp Japanese Sake (can substitute with Dry Sherry)
  • 1 Stalk Green Onion

Directions

1) Gather all the ingredients.

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2) If you are baking, preheat oven to 350F.  If you are grilling, preheat grill to 350F.

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3) Using the sheet of aluminum foil, make a pouch that measures around 10″x12″.  Place butter inside of aluminum pouch and set aside.

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4) Cut off about 1 inch from the bottom of the Enoki mushroom and discard (this will get rid of the dirt).  Wash Enoki mushroom thoroughly with water while trying to break apart the mushrooms as much as possible.  Squeeze out any excess water with your hands and transfer the Enoki mushroom into the aluminum pouch on top of the butter.

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5) Finely dice garlic cloves and place on top of Enoki mushroom, along with salt, black pepper and Japanese sake.

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6) Close foil pouch while leaving about 7/8 gap open on top.

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7) Finely chop green onions and set aside.

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8a) For grilling, place foil pouch on indirect fire (back of grill) and cook for 10 minute s with lid closed, maintaining a temperature of about 350F.  Occasional stir the mushroom around to help mix in sauce and close back up. Once 10 minutes has passed, transfer to a serving plate, top with chopped green onions and enjoy hot!

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8b) For baking, place foil pouch in the center of the oven and cook for 15 minutes.  About halfway through at the 7 minute mark, stir the mushroom around to help mix in sauce and close back up.  Once 15 minutes has passed, transfer to a serving plate, top with chopped green onions and enjoy hot!

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Hope you enjoy our Low Carb Garlic Butter Enoki Mushrooms !

If you are looking for other low-carb/keto meal ideas, be sure to check out our growing Recipe Index full of Asian Inspired low-carb/keto recipes!

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More Recipes

Low Carb Garlic Enoki Mushroom LowCarbingAsian Pin 2

Low Carb Garlic Enoki Mushroom LowCarbingAsian Cover

Low Carb Garlic Butter Enoki Mushrooms

The BEST Asian Low-Carb/Keto recipe for Garlic Butter Enoki Mushrooms . Enjoy this delicious bbq side dish at only ~5g Net Carb / Serving. Step by step directions with pictures makes this recipe quick and easy.
5 from 3 votes
Course: Appetizer, Side Dish
Cuisine: Asian Fusion, Japanese
Keyword: ketobuttermushroom, ketoenoki, ketomushroombbq, lowcarbbuttermushroom, lowcarbenoki, lowcarbmushroombbq
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 2
Print Recipe

Ingredients

  • 7 oz Enoki Mushroom 1 pack
  • 1 Sheet 1' x 1' Sheet of Aluminum Foil
  • 2 tbsp Salted Butter
  • 2 Cloves Garlic
  • 1/8 tsp Sea Salt
  • 1/8 tsp Black Pepper
  • 1 tbsp Japanese Sake can substitute with Dry Sherry
  • 1 Stalk Green Onion

Instructions

  • Gather all the ingredients.
  • If you are baking, preheat oven to 350If you are grilling, preheat grill to 350F.
  • Using the sheet of aluminum foil, make a pouch that measures around 10"x12". Place butter inside of aluminum pouch and set aside.
  • Cut off about 1 inch from the bottom of the Enoki mushroom and discard (this will get rid of the dirt). Wash Enoki mushroom thoroughly with water while trying to break apart the mushrooms as much as possible. Squeeze out any excess water with your hands and transfer the Enoki mushroom into the aluminum pouch on top of the butter.
  • Finely dice garlic cloves and place on top of Enoki mushroom, along with salt, black pepper and Japanese sake.
  • Close foil pouch while leaving about 7/8 gap open on top.
  • Finely chop green onions and set aside.
  • For grilling, place foil pouch on indirect fire (back of griland cook for 10 minute s with lid closed, maintaining a temperature of about 350Occasional stir the mushroom around to help mix in sauce and close back up. Once 10 minutes has passed, transfer to a serving plate, top with chopped green onions and enjoy hot! For baking, place foil pouch in the center of the oven and cook for 15 minutes. About halfway through at the 7 minute mark, stir the mushroom around to help mix in sauce and close back up. Once 15 minutes has passed, transfer to a serving plate, top with chopped green onions and enjoy hot!

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