Klapaucius: Text replace - " {{Template:WhatLinksHere}} |}" to "{{Template:WhatLinksHere}}"

2011-11-19T18:15:01Z

Text replace - "</div> {{Template:WhatLinksHere}} |}" to "{{Template:WhatLinksHere}}"

New page

{{#seo:
|title=Enokitake mushrooms: Cooking Wiki
|titlemode=replace
|keywords=#enokitakemushrooms #mushroom #mulberry #korea #salads #fungi #soups #persimmon #wildmushrooms #china
|hashtagrev=12032020
|description=Enokitake, also Enokidake, Enoki are long, thin white mushrooms used in East Asian cuisine (such as that of China, Japan and Korea)
}}


[[Image:Enokitake mushrooms.jpg|300px|thumb|right|Cultivated enokitake mushrooms]]
[[Image:Wild enokitake mushrooms.jpg|300px|thumb|right|Wild enokitake mushrooms]]
'''Enokitake''', also '''Enokidake''', '''Enoki''' are long, thin white mushrooms used in East Asian cuisine (such as that of [[China]], Japan and [[Korea]]). These mushrooms are cultivars of Flammulina velutipes also called '''golden needle mushroom'''. Wild forms differing in colour, 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 nicer. 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. Experts recommend fresh enoki specimens with firm, white, shiny caps, avoiding those that have slimy or brownish stalks.

The mushroom naturally grows on the stumps of the Chinese Hackberry tree, called enoki in Japanese, but also on some other trees as for example [[mulberry]] and [[persimmon]] trees. There is a significant difference in appearance between the wild and the cultivated mushrooms. Cultivated mushrooms are not exposed to light resulting in a white colour, whereas [[wild mushrooms]] usually have a dark brown colour. The cultivated mushrooms are grown in a high CO2 environment to produce long thin stems, whereas wild mushrooms produce a much shorter and thicker stem.

The variety available in the supermarket is always cultivated, usually in a plastic bottle or a vinyl bag for 30 days at 15°C and 70% humidity, on a substrate of sawdust or corn cobs, and a number of additional ingredients. Afterwards, the mushroom is grown for another 30 days in a slightly cooler but more humid environment. The growth is constricted in a paper cone to force the mushroom to grow long and thin. Mushrooms available in supermarkets often still show the impression of the bottle around the base.

{{CategoryLineIngredients}}
[[Category:Ingredients]]
[[Category:Fungi]]

<code 'hashtagrev:12032020'>[[Special:Search/enokitakemushrooms|#enokitakemushrooms]] [[Special:Search/mushroom|#mushroom]] [[Special:Search/mulberry|#mulberry]] [[Special:Search/korea|#korea]] [[Special:Search/salads|#salads]] [[Special:Search/fungi|#fungi]] [[Special:Search/soups|#soups]] [[Special:Search/persimmon|#persimmon]] [[Special:Search/wildmushrooms|#wildmushrooms]] [[Special:Search/china|#china]]
</code>

Enokitake mushrooms - Revision history

Klapaucius: Text replace - " {{Template:WhatLinksHere}} |}" to "{{Template:WhatLinksHere}}"