This mushroom is accessible new or canned, with specialists suggesting crisp enoki examples with firm, white, glossy tops, instead of those with vile or caramel stalks that are best avoided. It is generally utilised for soups, however can likewise be utilised for greens and different dishes. The mushroom has a fresh surface and can be refrigerated for more or less one week.
The mushroom characteristically becomes on the stumps of the Chinese Hackberry tree (“enoki” in Japanese), additionally on different trees, for example, mulberry and persimmon trees. There is a critical distinction in appearance between the wild and developed sorts of the mushroom. Developed mushrooms have not been presented to light, bringing about a white colour, while wild mushrooms generally show a dim tan shade. Developed mushrooms are become in a carbon dioxide (Co2)-rich environment to support the improvement of long thin stems, while wild mushrooms create a much shorter and thicker stem.
In the UK, the wild mixed bag of the mushroom may be found from September through to March, subsequently the name Winter Fungus.
Enoki mushrooms have long, thin white stems with little, firm tops.
Taste Profile: this mushroom has a gentle, sensitive flavour that is complimented by a slight crunch.
The most effective method to Serve: enoki mushrooms can be consumed crude or cooked. They are generally utilised as a part of Asian cooking but on the other hand are brilliant in greens, sandwiches, soups, and pasta sauces.
Storage: keep Enoki mushrooms refrigerated in a paper sack for up to 8 days.