How to Use Enoki Mushrooms: 4 Tips for Cooking With Enoki

Enoki mushrooms—botanically identified as Flammulina velutipes—are long, thin mushrooms with tiny caps that typically grow in clusters on trees. Enoki mushrooms are most known for their long, thin, and spaghetti-like shape. They are chewy, with a mild, fruity flavor that is slightly earthy.

Also known as Enokitake or Golden Needle mushrooms, cultivated enoki mushrooms are harvested in a carbon-dioxide-rich environment where their stems can grow white, thin, and long, while wild enoki mushrooms have shorter stems and larger caps. This thin, noodle-like fungus can be added to various types of foods, including Japanese, Korean, and Vietnamese cuisines.

Enoki mushrooms are versatile and have a shelf life of up to one week if they are stored in a paper bag in the refrigerator. Here are some tips for cooking with Enoki Mushrooms:

1. 1. Trim the mushrooms, and wash them thoroughly. When you’re prepping your mushrooms, thoroughly wash them and trim their stems—which will be fused together—which get mushy when cooked.
2. 2. Infuse the mushrooms with flavor. Enoki mushrooms can be simmered in soy sauce and mirin—a sweet Japanese rice wine—to create a side dish for rice, soup, or pasta. When stored in an airtight jar in the fridge, these infused mushrooms will keep for about two weeks.
3. 3. Sautée the mushrooms briefly to soften them. With just a little bit of salt and sesame oil, enoki mushrooms will soften in your pan after about a minute or so. From there, you can add them to any number of rice and protein dishes.
4. 4. Add them to a warm dish. Most commonly, Enoki mushrooms are used as a textural addition to hot pot soups, stews, or stir-fry dishes. They pair nicely with soba noodles and miso ramen bowls.

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