Enokitake, Called Enokidake, Enoki Over White. Stock Photo

Enokitake or called enokidake, enoki are long, thin white mushrooms used in Asian cuisines, particularly those of China and Japan and Korea. These mushrooms are cultivars of Flammulina velutipes also called golden needle mushroom. Wild forms differing in color, texture, and sliminess are called winter mushrooms, velvet foot, or velvet stem among other names. The mushroom is available fresh or canned, the fresh mushroom being preferred by many. They are traditionally used for soups, but can also be used for salads and other dishes. They have a crisp texture. The mushroom can be refrigerated for about one week. When purchasing fresh enoki, look for specimens with firm, white, shiny caps; avoid those that have slimy or brownish stalks.