Ingredient Spotlight: Enoki Mushrooms

These long, thin mushrooms with tiny caps are commonly found in Asian dishes, particularly Japanese dishes like nabemono and sukiyaki. Easily cultivated, they are grown and packaged in clusters, have a very crisp texture, and can keep for a week in the fridge.

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)

Comments (8)

Enoki mushrooms are my favorite. My favorite use for them is in a stir-fry, topped with toasted sesame oil.

I just bought some this weekend! I made a miso broth with lemon and ginger. I poached a fillet of salmon in the broth and then added the mushrooms and some asian greens. Then I poured it over soba noodles. Yum!

WHEN I lived in Korea, a place around the corner from my apartment slowcooked pork belly on slate stones at the table. Enoki mushrooms were placed at the low end of the slightly titled stones, and cooked in the flavorful pork fat.

Oh my god I fell in love. each little mushroom crisped up on the outside and stayed juicy and tasted faintly of pork on the inside. Enokis were my step toward mushroom love, and I have gone whole hog now.

I have to admit that I do not like mushrooms for their texture, though their flavor does enhance a lot of dishes. (For instance, I do like them very thinly sliced in miso soup, chopped up finely in my mom's lasagna sauce, or when cooked to an absolute crisp.) I've seen enoki a few times, and considered trying them. I'm thinking their size/shape would lessen the effect of that unique mushroom texture...should I go for it? I just hate to buy stuff only to find out I should have known better.

Kakugori, YES! I had the exact same issues with mushrooms, and enoki, because they're so small, dont have the same issue. I haven't cooked them enough to recommend a specific recipe - but they are good if you cook them right.

enoki, my favourite! i've had them in soups but i really prefer it when they're coated with spice-enriched flour and fried. i've got one pack of enokis left, hmm...might consider it for dinner tomorrow...

Everytime I see these mushrooms I am reminded of my friends' story about eating these in Shabu Shabu, and what happened to her the next morning. You really don't want to know but you can probably guess!

These are wonderful in an easy appetiser. Break off a small chunk of enoki about the diameter of your little finger, the wrap it around the middle with 1/3 slice smoked bacon. Skewer with a toothpick. Continue making bundles with all the mushrooms, then fry up until the bacon is cooked to your preference. Very yummy.