Ingredient Spotlight: Enoki MushroomsSkillsThese 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.
Kathryn Hill
Mar 31, 2010