Enoki Mushroom

Also known asEnoki · Enokitake · Golden Needle Mushroom · Flammulina velutipes · 金针菇

Name: Enoki mushroom, also called enokitake or golden needle mushroom (Flammulina filiformis) — a cluster of very long, thin, white stems topped with tiny caps. Cultivated enoki is pale and delicate, while the wild form is orange-brown and short-stemmed.

Description

Enoki is native to East Asia, where it grows wild on dead wood in cooler months, and has been cultivated in Japan for centuries. The white form sold in shops is grown in the dark, in bottles, in warm, humid, carbon dioxide-rich conditions, which stretches the stems and keeps them pale.

The mushrooms are mild, slightly fruity, with a crisp, crunchy texture that stays crunchy after cooking. They are a staple in Japanese miso soup, Korean hot pots and Chinese stir-fries, and are eaten in noodle dishes and as wraps around meat.

Main nutrition value

Enoki mushrooms are low in calories and provide B vitamins (niacin, thiamin), some potassium, copper and fibre.

How best to be consumed

Enoki should always be cooked, and added near the end.

1. Trim off the woody base and separate into small clusters.
2. Add to hot pots, soups and noodle bowls in the last minute or two.
3. Stir-fry briefly, or wrap in thin beef or bacon and grill.
4. Cook thoroughly, since raw enoki has been linked to Listeria outbreaks.
5. Buy fresh, firm, dry, white clusters, and store in the fridge, using within a few days.

Overconsumption could cause…

Enoki mushrooms are safe when thoroughly cooked.

1. Listeria infection from raw or undercooked enoki, which has led to recalls, and is a particular risk for pregnant women, older people and those with weak immune systems.
2. Allergic reactions or digestive upset in some people, and stomach discomfort from the fibre (chitin) and sugars in mushrooms in large servings.
3. Tough, hard-to-digest stems if not cooked enough.
4. Mushroom poisoning from mistaken identification of wild fungi, some of which are deadly and look very similar to edible kinds, so never eat wild mushrooms unless an expert has identified them.

GroupsMushroomsFungi (mushrooms)Low fatLow sodiumJapaneseFresh

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Wikipedia — Enokitake, used for origin, naming and history: https://en.wikipedia.org/wiki/Enokitake