enoki; enokitake; enokidake mushrooms
[ en-oh-kee ]
The cultivated variety of these crisply delicate
MUSHROOMs comes in clumps of long, spaghettilike stems topped with tiny, snowy white caps. (In contrast, the wild form has orangy-brown, very shiny caps.) Enokitake have an appealingly crunchy texture and mild-almost fruity-taste, unlike the bosky flavor of most
MUSHROOMs. They're available fresh year-round (depending on the region) in Asian markets and some supermarkets. They can also be purchased canned. Choose fresh
MUSHROOMs that are firm and white. Refrigerate, wrapped in paper towel then a plastic bag, up to 5 days. Before using, they should be cut away from the mass at the base of the stems. Enokitake are particularly good raw in salads. They may also be used to garnish soups or other hot dishes. If used as part of a cooked dish, they should be added at the last minute, as heat tends to make them tough. These tiny
MUSHROOMs provide a good source of vitamin D, as well as small amounts of the B-complex vitamins. The enoki is also called snow puff
MUSHROOM, golden
MUSHROOM and velvet stem. See also
MUSHROOMS.
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S
COMPANION, 2nd edition, by Sharon Tyler Herbst.
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