Enoki Mushrooms for Delivery or Pickup

Enoki mushrooms are a distinctive variety that grows in tightly packed bouquets of tiny mushrooms. These white mushrooms have long, thin stems and tiny convex caps. The stems are usually between 4 and 5 inches long. Enoki mushrooms have a crisp texture and delicate, slightly fruity flavor. These mushrooms are very good at taking on the flavor of the other ingredients in your dish, so you can use them in a wide variety of applications.

If you're only familiar with wild enoki mushrooms, you should note that those purchased in the grocery store are slightly different. Enoki mushrooms harvested in the wild are typically shorter, with fatter stems and slightly larger caps. The coloring of a wild enoki mushroom is closer to brown than bright white, and they are more rubbery in texture and have an earthier flavor that's not as sweet as the cultivated alternative. Enoki mushrooms grow on tree trunks in the wild. When cultivated, they're grown in the dark to encourage the growth of longer stems.

Enoki mushrooms are native to Japan, China, and Korea. In Korea, they're known as Paengi Beoseot. The Chinese refer to these mushrooms as Jingu, and in Vietnam, they're called Kim Cham or Tram Vang. You might also see these mushrooms referred to as golden needle, velvet foot, or lily mushrooms. Enoki mushrooms are especially popular in Asian dishes, but you can use these versatile mushrooms in many other types of cooking.

When you're shopping for enoki mushrooms, you should look for those that are white in color. You don't want enoki mushrooms that are brown on either the stalks or caps. Examine the mushrooms for mushy or slimy areas and avoid those that are not firm and smooth. If you're not going to eat the mushrooms immediately, make sure the mushroom is also firm at the base. It's okay to purchase enoki mushrooms that are falling apart a bit at the base if you will be cooking them immediately.

Before you eat enoki mushrooms, you should trim the ends off and wash them carefully. Check the stems for any that are slimy or mushy. You only want to eat crisp enoki mushroom stems. You can consume these mushrooms both raw and cooked.

There are many ways to prepare enoki mushrooms, including blanching, boiling, and simmering. You should only cook enoki mushrooms for a short time to retain their tender crispness. These mushrooms will get tough and chewy if they're overcooked.

Enoki mushrooms work well in a stir-fry, hot pot, or noodle dish. You can also feature enoki mushrooms in a curry or risotto. They're delicious when flavored with soy sauce, garlic, ginger, lemongrass, or miso. Try enoki mushrooms in a dish with water chestnuts, scallions, lobster, crab, or soba noodles.

If you prefer to eat enoki mushrooms raw, you can sprinkle them on a salad or include them in a sandwich. You could also sprinkle raw enoki mushrooms on a soup to add more interest to the dish. They have a very mild flavor and are often added more for their texture than their taste.