Enoki mushroom is a mushroom that is well-known for its role in Japanese cuisine, where it is also known as Enokitake. Commercially-farmed enoki is a long, thin white mushroom and is a popular ingredient for soups, especially in East Asian cuisine, but can be used for salads and other dishes. Wikipedia
Scientific name: Flammulina velutipes
Higher classification: Flammulina
Order: Gilled mushrooms
|% Daily Value*|
|Total Fat 0.3 g||0%|
|Saturated fat 0 g||0%|
|Polyunsaturated fat 0.1 g|
|Monounsaturated fat 0 g|
|Cholesterol 0 mg||0%|
|Sodium 3 mg||0%|
|Potassium 359 mg||10%|
|Total Carbohydrate 8 g||2%|
|Dietary fiber 2.7 g||10%|
|Sugar 0.2 g|
|Protein 2.7 g||5%|
|*Per cent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.|
Storage: Agaricus bisporus will last longer in your refrigerator than many other mushrooms, usually around a week. It’s better to store them in a paper bag rather than plastic. They’ll last even longer if you take the time to put them in paper!
Clean: Too much time in water runs the risk of making the mushroom mushy, so clean them with just a quick rinse or a damp cloth. Make sure they’re dry before cooking so they crisp up better.
Enoki mushrooms may look strange at first sight, but their crunchy texture and mild taste makes them unique and appealing to many.
Add to salads, sandwiches or soups for a satisfyingly subtle, yet savory flavor.
Lightly cook and serve in soups or in stir-fries with vegetables and meat.
NOTABLES OF ENOKI MUSHROOM
enoki mushroom are usually vacuum-packed, in packages of about 7 ounces a piece, and they have a pretty long shelf life when refrigerated. When fresh, the color should be white, and the stems should be firm. Trim away about 1-inch of the roots, give them a quick rinse, and you are ready to go! When used in soups and hot pots, it’s a sidekick, but when blanched (or steamed) and dressed in a yummy sauce, it becomes a main character!