Pick mushrooms that are firm and white; reject any enoki that are discolored or slimy. Store them in a paper bag. When ready to use, pick apart what you need from the main cluster and trim off the woody parts of the stems. Give them a brief rinsing under cold running water.
Enoki are traditionally used in soups and stir fries, but are sometimes used in salads. Their flavor is mild and somewhat fruity.
(Image: Kathryn Hill)