Enoki
The enoki, or Collybia with the velvet stalk, is a
small delicately-flavoured mushroom that grows in clumps at the
base of the Chinese hackberry tree. It is sold in clusters to
use as garnish or in Japanese salads. Japan is responsible for 80%
of world production.
The enoki has a sweet fruity taste and slighlty crunchy flesh. It has a slender stalk (up to 10cm) with a white gold cap. Enoki mushrooms are excellent raw in salads or quickly cooked.
- Look for mushrooms with firm, white, shiny caps. Discard mushrooms with bases that are slimy or brown.
- To prepare, discard the tuft at the base of the clusters and separate mushrooms.
- Serve raw or cooked. Add at the last minute to salads, oriental stir-fries, Chinese vegetable plates or soups.
- Use raw enokis to garnish clear soups or sandwiches
- Do not overcook enokis because they tend to harden and become
fibrous.
Fresh and canned enokis are available year-round in METRO supermarkets.
Though low in energy, enokis are a good source of potassium and riboflavin.
Enoki mushrooms should be used within a day or two of purchase. They can also be marinated in jars and stored.