Enokitake mushrooms are usually found in Asian cuisines and mostly in soup and they can be eaten raw. Like most delicate fungi, they are fairly delicate and do not tolerate cooking for long times very well. In soups and stir frys, you would add them towards the end of the dish. Available in canned and the much preferable fresh form, Enoki mushrooms are nicknamed “Velvet Foot” due to the soft texture of the long stems. There are two color varietals. The brown large variety is grown in the sun and the white is grown without sunlight therefore lacking in color.
Preparation of this mushroom is similar to the classic button type. Rinse with cold water just before adding to a dish, remove the hardened stem at the bottom and in the Enoki’s case, separate the delicate stems by hand. Enokis are rich in Vitamin B3 and loads of antioxidants. There’s a great article about Enoki’s here. Enokis are just sweet enough to add to a salad or of you miss noodles, buy more and use them in its place. I’ve become a big mushroom fan as of late. One of my friends loaned me a couple of books about mushroom growing and if I had the time and resources, I’d join him in his mushroom growing endeavors. I don’t want to get soapbox here, but mushrooms could help the world in ways that would blow your mind.
So all of the Whole 30 and non challenge athletes, try something new. Bone broth and enoki mushrooms to chase a cold night away!
A very happy birthday to Josh A.! Josh and Tami make up one of Intrepid’s many power couples. Watching him do fingertip push ups or belly to bar pull ups is always inspiring and motivating. We wish you a wonderful day filled with food, fun and love! Happy Birthday!