Enoki mushrooms, also known as golden needle mushrooms, lily mushrooms, or enokitake, belong to the edible fungus species Flammulina velutipes. They naturally grow on tree stumps from late fall to early spring. However, commercially cultivated enoki mushrooms differ significantly from their wild counterparts. Cultivated enoki mushrooms are grown in a CO2-rich environment without exposure to light. This cultivation method results in pale white mushrooms with long, slender stems that can reach up to five inches in length, accompanied by small caps.
These mushrooms have interconnected roots, causing the individual stems to emerge from a shared base. When sold, the mushrooms are typically still attached to this root base, which needs to be trimmed before use.
Enoki mushrooms are usually cooked and offer a mild, nutty flavor with a slight fruity note. They possess a crunchy yet slightly chewy texture. They are versatile and can be quickly prepared in various dishes such as soups, stews, stir-fries, hot pots, ramen, soba, omelets, rice dishes, sushi, spring rolls, and curries. In some instances, bite-sized bundles of enoki mushrooms are wrapped in bacon, grilled, and served with a spicy sauce. They can also be used fresh in salads.
In Japan, one popular application for enoki mushrooms is in the creation of a savory-sweet condiment called nametake. Fresh enoki mushrooms are simmered with soy sauce, mirin, sake, sugar, and rice vinegar to make nametake. This flavorful condiment is frequently served atop rice, tofu, noodles, pasta, and various other foods.