Trim about 1/2 inch from the base of the enoki mushroom cluster, then gently separate the strands and wipe clean with a damp paper towel.

Peel and slice the garlic cloves into thin, even pieces roughly 1/8 inch thick.

Place a large skillet over medium heat and melt the butter completely without allowing it to brown.

Add the sliced garlic to the foamy butter and stir constantly for 30–60 seconds until fragrant but not browned.

Add the enoki mushrooms, gently tossing to coat them in the garlic butter.

Season with kosher salt and black pepper, then let the mushrooms cook undisturbed for 3–4 minutes.

Stir, scraping up any browned bits, and cook for an additional 2–3 minutes until the mushrooms are tender and have absorbed most of the butter.

Taste and adjust seasoning with additional salt or pepper if needed.

Transfer immediately to a serving dish and, if desired, top with parsley or chives, a squeeze of lemon juice, and red pepper flakes.