Inventory, 12 ct : 11.67
This item was last sold on : 08/19/14
Enoki mushrooms are available year round.
The enoki mushroom, scientifically known as Flammulina velutipes, is also known as enokitake, velvet foot, golden needle, winter mushroom and enoko-take. Today enoki mushrooms are both cultivated and found growing in the wild, though the cultivated variety are more commonly used in culinary applications.
Cultivated enoki mushrooms are recognized by their almost pure white color and long stems topped with petite, convex caps. They are also grown in bouquets and fitted with a tight collar at their base to encourage the growth of their signature long, thin delicate stems which can grow up to five inches in length. Their texture is tender yet firm with a crunchy bite and mild, refreshing flavor. Wild enoki mushrooms are significantly different in appearance from the cultivated form as they have larger caps and shorter stems and their coloring is orange to brown.
Enoki mushrooms offer dietary fiber and protein as well as a significant amount of niacin, calcium, potassium, selenium and iron. They also provide antioxidants and are being studied for their ability to lower the risk of developing certain types of cancer. Enoki mushrooms are also known to have anti-inflammatory properties and are excellent immune system boosters.
Enoki mushrooms are commonly used in Asian cuisine. They will complement soups, salads, stir-fries and noodle dishes. Add to omelets, risottos, hot pot and curries. Enoki mushrooms look great rolled up in spring rolls and sushi or wrapped with bacon or thin slices of beef and grilled. Their flavor and texture pair well with soba noodles, soy, ginger, bacon, lemongrass, fresh herbs, seafood and butter.
Wild enoki mushrooms grow in clusters on trees, preferring the Chinese hackberry tree, persimmon and mulberry trees. Enoki mushrooms have been cultivated for hundreds of years and are prized in Chinese, Japanese and Korean cuisine. When harvesting wild enoki mushrooms be sure to consult a mushroom expert and conduct a spore test prior to consuming as the enoki has an appearance similar to that of some highly poisonous varieties including the deadly galerina mushroom.
Restaurants currently purchasing this product as an ingredient for their menu.
|Blue Ocean||Carlsbad CA||415-305-0399|
|Pascucci Pasta||San Diego CA||619-285-8000|
|Art Institute of San Diego||San Diego CA||858-598-1200|
|Crab Catcher La Jolla||San Diego CA||858-454-9587|
|Sheraton La Jolla||San Diego CA||858-453-5500|
|Ken Sushi Workshop||San Diego CA||858-793-1200|
|The Curious Fork||Solana Beach CA||650-468-6195|
|The Land & Water Company||Carlsbad CA||760-729-5263|
|Under Belly||San Diego CA||619-269-4626|
|Vi At La Jolla Village||San Diego CA||858-646-7700|
|Decker Brothers Gourmet||San Diego CA||858-461-3674|
|West Steak and Seafood||Carlsbad CA||760-930-9100|
|Fishery||San Diego CA||858-272-9985|
|Currant||San Diego CA||619-702-6309|
|The Hake||La Jolla CA||619-994-7832|
|Golden Door||San Marcos CA||760-761-4142|
|Hilton San Diego Gaslamp||San Diego CA||619-231-4040|
|San Diego Culinary Institute Inc.||La Mesa CA||619-644-2100|
|Festivities Catering||San Diego CA||858-586-2121|
|Bang Bang Bar||San Diego CA||619-677-2264|
|Bernard'O Restaurant||San Diego CA||858-487-7171|
|JRDN Restaurant||San Diego CA||858-270-5736|
|Nobu||San Diego CA||619-814-4124|
|Table No. 10||San Diego CA||619-550-1262|
|Indulge Contemporary Catering||San Diego CA||858-270-5700|
|The Wild Thyme Company||San Diego CA||858-527-0226|
|Union Kitchen & Tap||Encinitas CA||760-230-2337|
|Brasserie||San Diego CA||858-450-9576|
|US Grant Hotel Main||San Diego CA||619-232-3121|
|Bali Hai Restaurant||San Diego CA||619-222-1181|
|Roy's La Jolla||San Diego CA||858-455-1616|
|The Local-Pacific Beach||San Diego CA||858-263-7475|
|ARHE Cuisine Corporation||San Diego CA||619-508-0849|
|Gang Kitchen||San Diego CA||619-550-1600|
|Gossip Grill||San Diego CA||619-260-8023|
|Chef Luis||Chula Vista CA||619-395-6532|
|The Joint||San Diego CA||619-222-8272|
Recipes that include Enoki Mushrooms. One is easiest, three is harder.
|Kirsten's Recipes||Roasted Enoki Mushrooms Izakaya Style|
|The Taste Space||Enoki Somen|
|Just One Cookbook||Sukiyaki すきやき|
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