Enoki mushrooms are a long and thin, white type of mushrooms with small caps on one end. Japan, China, and Korea countries are enoki mushroom plant‘s native. These white mushrooms are often grown in the bottom of the mushroom bunch. They have properties of linoleic acid and enoki chitosan, loaded with dietary fiber.
Types of Enoki mushroom
Enoki mushroom, also known as Enokitake, is ideal for Asian delicacies. You can quickly grow enoki mushroom plants at your home. It features a fruity, mild taste with a crispy texture. For that reason, people mainly utilized this mushroom in soups, appetizers, and salads. There are two enoki mushroom types: wild and cultivated. They differ in physical characteristics and also taste.
The wild enoki mushroom grows on the Hackberry tree’s stumps, which is known as Enoki. These types of mushrooms are between golden to dark brown colored and have thicker stems. Moreover, people also called it ‘Velvet Foot’ as the lower parts of their mushroom stems have a thick, velvety texture.
These enoki mushrooms grow in dark conditions and thus are milky white-colored. The cultivated enoki mushroom grows in unique jars that help develop long slim stems with round tops at the end. This particular variety is also well-known as Snow Puffs and Golden Needles because of their color and shape.
Buying and Storing
When purchasing enoki mushrooms, make sure the flesh is firm to the touch and is free from pests, rot, and damage. You can store it in fridge for about one week, making sure to place in the sealed bag when possible. The Enoki Mushroom Price is not much high; you should buy it as it has several health benefits:
- Boost immune system
- Help in losing body fat in the gut
- Balance sugar level
- Avoid constipation and normalize bowel movements
ENOKI MUSHROOMS WITH GARLIC & SCALLION SAUCE
Fresh white enoki mushrooms have made it to the mainstream in the markets. People also know enoki mushrooms as “golden needle mushrooms.” Let’s read the following recipe of enoki mushroom with garlic and scallion sauces:
- 14 ounces enoki mushrooms
- 2 cloves garlic
- 2 tablespoons oil
- 3 tablespoons light soy sauce
- ½ of teaspoon sugar
- 1 scallion (chopped)
- Be gentle while handling the enoki mushroom plant. You need to trim about 1-inch of the enoki root section. You can use your two fingers to tear the enoki mushrooms into small size bundles and line them neatly. Rinse with the water, clean, and drain.
- Prepare a wok with hot boiling water, and blanch the mushrooms in two batches, cooking both sets for about 1 minute. Drain the water off and transfer the enoki mushrooms to your serving plate.
- You can take a small saucepan, heat the oil over medium-level heat. Add the garlic, and cook for just 10 seconds. Then, add the sugar and light soy sauce, and scallions. Please bring it to a boil, and turn off the flame. You should not overcook the garlic and scallions—it gives fresh and sweet taste! Slowly pour the hot sauce over the enoki mushrooms, and then serve.