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Enoki mushrooms

Vegetables · Mushrooms

Enoki mushrooms

Clusters of long, thin, white-stemmed mushrooms with tiny caps, cooked briefly in soups and hot pots.

Also called: enokitake, golden needle mushrooms, paengi beoseot

A kind of mushrooms

1 recipe with it

Photo: frankenstoen, via Wikimedia Commons (CC-BY-SA-2.0)

What it is

Enoki mushrooms grow in tight bundles of long, slender white stems topped with pin-sized caps, joined at a spongy base that is trimmed off. They are mild and crunchy, unlike meaty shiitake or button mushrooms. Wild enoki is golden-brown and stouter.

Flammulina filiformis

How it’s used

  • Added to hot pots, ramen and miso soup
  • Wrapped in beef or bacon and grilled
  • Quick stir-fries with garlic
  • Steamed with soy and chilli

Characteristics

Taste
Mild, slightly fruity and earthy.
Texture
Crisp and slightly chewy, stringy when overcooked.
When cooked
Cooks in a minute or two; separate the strands after trimming the base.
Sold as
fresh
Cooking uses
Commonly cooked, Suitable for boiling, Suitable for grilling

Storage

Refrigerated. Refrigerate in its packaging and use within a few days; discard if slimy or brown.

Diet, allergens and safety

No major allergens in typical versions.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free
  • Cook enoki thoroughly; packaged enoki has been linked to Listeria outbreaks.

Nutrition per 100 g

Energy
37 kcal
Protein
2.66 g
Carbohydrate
7.81 g
Fat
0.29 g
Fibre
2.7 g
Sugars
0.22 g

USDA FoodData Central: Mushrooms, enoki, raw.

Related ingredients

Recipes with enoki mushrooms

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