Enoki mushrooms grow in clusters in the dark, have long and thin stalks and miniature caps. White enokit are pleasantly crispy and possess a mix of fruity and nutty taste. Trim off the inedible bottom of their cluster before cooking, wash the mushrooms and remove any slimy stems. Enoki should always be cooked before eating. They are highly favoured in Asian cuisine for their healing properties
INGREDIENTS:
White Enoki
Botanical name: Flammulina velutipes
Common name: Enokitake, enokidake, white enoki, white needle mushroom, velvet foot, golden needle, lily mushrooms, enoko-take, jingu, nim kim châm and paengi beoseot Taste: A mild nutty flavour with a pleasant slightly crunchy texture
Nutritional value: Enoki mushrooms contain dietary fiber, niacin, calcium, potassium, selenium, copper, phosphorus, and iron.
Enoki mushrooms grow in clusters in the dark, have long and thin stalks and miniature caps. White enokitake are pleasantly crispy and possess a mix of fruity and nutty taste. Trim off the inedible bottom of their cluster before cooking, wash the mushrooms and remove any slimy stems. Enoki should always be cooked before eating. They are highly favoured in Asian cuisine for their healing properties
INGREDIENTS:
White Enoki
Ideal for: Grill, stir-fry, tempura, omelette, salad, risotto, and soups
