Enoki Mushrooms

The delicate-tasting enoki mushroom, also called the velvet shank, has a long stem (up to 4" tall) topped with a tiny white cap. It grows in clusters on live or dead tree trunks, as well as on tree roots and branches covered with soil. Enoki mushrooms are cultivated on stumps or in a sawdust medium and are picked about two months after inoculation. Cultivated enoki mushrooms are paler than those that grow wild.

The enoki mushroom is highly esteemed in Asia and figures prominently in various Asian dishes. About 80% of world production comes from Japan, where it is called enokitake. The mushroom’s white flesh is soft but resistant. It has a mild flavor and a slightly fruity odor.

Nutritional Information: Enoki Mushrooms

Nutrient		Raw (per 100 g)
Water		90%
Protein		2 g
Carbohydrates		0.3 g
Calories		9

How to Buy Enoki Mushrooms

Fresh enoki mushrooms, bundled in plastic bags, are available mainly in Asian specialty food stores, though some major food chains, such as Whole Foods, may carry them as well. They’re also sometimes sold canned and in jars. When buying fresh enoki mushrooms:

Look for: Mushrooms with firm, white, shiny caps
Avoid: Mushrooms with slimy or brownish stalks

How to Store Enoki Mushrooms

You can store fresh enoki mushrooms in the refrigerator for about a week. Leave them in their plastic packaging.

How to Prepare Enoki Mushrooms

Follow these steps to prepare fresh enoki mushrooms for serving:

Rinse: Rinse the mushrooms under running water.
Clean them: Use a soft mushroom cleaning brush (available at cooking stores) or wipe them with a damp paper towel.
Dry them: Don’t leave enoki mushrooms to soak, as they will absorb too much water. Instead, dry them with a clean cloth or paper towel.
Trim the stems: With a sharp knife, slice off the lower 1–2" of each stem, as it is tough.

How to Serve Enoki Mushrooms

Enoki mushrooms are best served raw. Use them to decorate and add flavor to salads and sandwiches. They’re also great in soups and Asian dishes, and with pasta and vegetables. If cooking mushrooms, add them at the end of the cooking process to retain their delicate flavor.

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