{"id":32894,"title":"What are Enoki mushrooms?","modified":"2025-06-10T14:30:14+02:00","plain":"What are enoki mushrooms?\n\n\n\nThe enoki is a striking white mushroom with a tiny cap perched atop a long slender stem. Around here, it is more commonly called the \"velvet shank\". Native to Japan, these mushrooms usually grow in clusters on tree stumps during the winter period. \n\n\n\nIn the wild, they come in several colors. The snow-white ones we cook with are typically cultivated away from light in a CO2-rich environment. \n\n\n\n\n\n\n\nBeyond its striking appearance, the \"golden needle,\" or \"winter mushroom\" as it is sometimes called, stands out for its unique flavor. Cooks in China and Japan know this well. It is highly prized in traditional dishes, especially soups, stir-fries, and salads. \n\n\n\nOrigins of enoki mushrooms\n\n\n\nThese mushrooms grow primarily in East Asia and North America, but Japan was the first to cultivate them, several centuries ago. They are highly valued in Asian regions, notably for their richness in nutrients, minerals, and vitamins. \n\n\n\nEnoki mushrooms undoubtedly offer many health benefits. In recent years, they have gained global popularity and can now even be found in our supermarkets. \n\n\n\nHow to cook with enoki mushrooms?\n\n\n\nEnoki mushrooms cook in a flash. Because they are thinner and more delicate than most mushrooms, two minutes in the pan is enough to keep them crisp. For an indulgent twist, fried enokis are irresistible.\n\n\n\n\n\n\n\nIf you like them softer, cook them a little longer. First trim the base of the cluster and gently separate the strands so they cook evenly. I also suggest rinsing them in a bowl of cold water. Repeat as needed to wash away any remaining dirt.a0\n\n\n\nOne of the best ways to enjoy enoki mushrooms is as a side dish that elevates the main course. Saut\u00e9 them for one minute over medium-high heat in a little oil, such as refined peanut or canola. Keep them moving in the pan, then add sliced shallot and garlic. Cook for 30 seconds more and finish with a splash of soy sauce. \n\n\n\n\n\n\n\nThere are plenty of ways to cook these mushrooms. Try adding them to a bowl of ramen or pho; the hot broth will leave them silky soft. In Japan, they are even used to make ice cream: the mushrooms are boiled for 30 minutes, then frozen in ice-cube trays. \n\n\n\nIt is also popular in teas, soups, and curries. Another well-known preparation in Asian countries is nametake, which features enoki mushrooms in a sweet-savory sauce rich in umami (one of the five basic tastes, often described as \"meaty\" or \"savory\"). \n\n\n\nTo make it, enoki mushrooms are simmered in mirin, soy sauce, and sweet rice wine, then left to mature for two weeks. The resulting condiment is fantastic with soups, salads, stir-fries, stews, and noodle or rice dishes. \n\n\n\nWhat do enoki mushrooms taste like?\n\n\n\nEnoki mushrooms lend a delicate aroma, with subtle nutty and fruity notes. Feel free to play with texture: cooked briefly they remain crisp, while longer cooking makes them tender and silky. Their gentle sweetness pairs beautifully with lemongrass, ginger, seaweed, and soy sauce.\n\n\n\nWhere to buy enoki mushrooms?\n\n\n\nIn recent years, enoki mushrooms have gained popularity, and some supermarkets, Delhaize for instance, now stock them. If you cannot find them, an Asian grocery will almost certainly have them. Because they are usually pre-packaged, freshness can vary, so look for clusters that are crisp and bright white. \n\n\n\nHow to store enoki mushrooms?\n\n\n\nAvoid plastic wrap; it is not ideal for storing mushrooms. Instead, place them in a paper bag. They will keep in your refrigerator for up to seven days, but watch the fridge's humidity, which can spoil them.","_links":{"self":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/32894","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/comments?post=32894"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/32894\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media\/21024"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media?parent=32894"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/categories?post=32894"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/tags?post=32894"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}