Seasons/Availability
Enoki mushrooms are available year-round.
Selection
When selecting Enoki mushrooms, look for those that are firm and fragrant with uniform creamy white caps. Avoid Enoki mushrooms that have slimy or discolored spots.
Storage
Enoki mushrooms should be stored unwashed in the refrigerator and used as soon as possible after purchase. If not using immediately, they can also be frozen for up to three months. They can be blanched before freezing to preserve their texture. When cooking with them, rinse lightly in cold water and trim off the bottom portion of the stem if it is woody or stringy.
Preparation
Enoki mushrooms can be eaten raw or cooked. Raw Enokis add a crunchy texture and mild flavor to salads, sushi, wraps, sandwiches, and other cold dishes. When cooking them, they should be added at the end of the recipe since their delicate texture breaks down easily when heated. They pair well with soy sauce, garlic, ginger, miso paste, scallions, beef, salmon, tuna, tofu and other vegetables such as broccoli and bok choy. They can also be stir-fried in butter or oil for a few minutes before adding additional ingredients.
Uses
Enoki mushrooms are often used in Japanese cuisine such as soups and stir-fries. They are also popular in salads, sushi, wraps, sandwiches and other cold dishes. When cooked, they can be added to stir-fries, soups, stews and sauces. They pair well with beef, salmon, tuna and other proteins as well as vegetables such as broccoli and bok choy. Enoki mushrooms are also used to make vegetarian “bacon” strips that can be used in sandwiches or wraps.
