The golden enoki mushroom has several other names including enokitake, enokidake, furry foot, nametake, yuki-motase, golden needle, winter mushroom, velvet foot and velvet stem mushroom. There are actually two different kinds of enoki mushrooms, although both are botanically classified as Flammulina velutipes. The only difference between the two mushrooms is that one grows in the wild and the other is cultivated.

Cultivated golden enoki mushrooms have long trailing stalks with small unexpanded caps. They have a chewy to crunchy texture and fruity, piquant flavor. Cultivated golden enoki mushrooms are also called Golden Needles, referencing their color and shape. Because of this mushroom's delicate nature, enokis are harvested in bouquets to protect their vulnerable structure.

Nutritional Value

The Chinese and Japanese have used the enoki mushroom in medicine, claiming it prevents and cures certain liver diseases and stomach ulcers. An anti-cancer compound found in some of the wood-decomposing fungi has been found in the enoki.

Serving Ideas

To use the golden enoki mushrooms in cooking, trim the bottom of the mushrooms off, as the mushrooms come in thick clumps. Combine fresh mushrooms with other raw vegetables or add to soups and sautees. Pair golden enoki with fresh Thai basil, coconut, somen or soba noodles, seafood, rice, soy or ginger. Overcooking will change the preferred texture of the mushroom.

Ethnic/Cultural Info

Enoki mushrooms are a traditional ingredient in Japanese sukiyaki.

Geography/History

Wild enoki mushrooms are found naturally growing on the stumps of the enoki tree. Cultivated enoki mushrooms are raised on a substrate of saw dust or corn cobs with a number of additional nutrition providing ingredients.

Seasons/Availability

This special cultivated mushroom is available year round.