Enoki mushrooms are also known as Enokitake, Golden or Winter mushrooms. Japanese cultivators have developed growing methods to produce this beige to white mushroom in bunches with long thin stems and small button caps. The wild varieties are light brown and bigger. Enoki have a very delicate flavour but a pleasant crisp texture.
Traditionally, Enoki is lightly cooked, served in soups or stir-fried with vegetables, fish or chicken. It is one of the essential ingredients in Shabu Shabu, the famous Japanese hot pot dish and in the equally popular Sukiyake.
This mushroom contains the water soluble polysaccharide flammulin which has been shown to be effective against certain cancers. Enoki are now being cultivated in Australia.
- Crude Protein 17-31%
- Fat 1.9 – 5.8%
- Fibre 3.7%
- Ash 7.4%