Enoki mushrooms are distinctive from other varieties of mushrooms, due to their strikingly long, thin stems and uniformly smooth, white coloring. Common in traditional Asian cuisine, they have a mild, fruity flavor with a pleasant crunchy texture.
Rinse mushrooms under cold running water to remove any possible debris. To rehydrate, cover with boiling water and let sit 10 minutes or until desired texture is achieved. Drain and cut off any excessive tough stem that may still be attached at the bottom. Enoki tend to have a clump at the bottom of the stem, which is often unpleasantly tough.
Dried enoki mushrooms.
Enoki mushrooms (a cultivar of Flammulina velutipes), also known as golden needle mushrooms or lily mushrooms, naturally grow on the stumps of the Chinese Hackberry tree. Cultivated enoki mushrooms, as opposed to the wild-grown variety, are distinctive from other varieties due to their strikingly long, thin stems and uniformly smooth, white coloring, which is a result of limited light exposure.
Enoki mushrooms also tend to have high levels of niacin, iron and vitamins B1, B2 and E, and growing evidence suggests that they can even help to reduce blood pressure and cholesterol levels.
Common in traditional Asian cuisine, these unique mushrooms have a mild, fruity flavor with a pleasantly crunchy texture. Traditionally used for soups, the mushrooms can also be used for salads or other dishes.
Hot pot, a popular variety of stew served in Southeast Asia, is typically brought to the table as a pot of simmering broth, then ingredients such as meats and vegetables are then added to the pot at the table to cook in front of the guests. This vegan recipe incorporates hearty tofu and earthy mushrooms for a satisfying cold weather meal.