Enoki (inoki) mushrooms, also known as golden needle mushrooms are a delicate white mushroom common in Japanese, Thai and other east Asian cuisine. There are two types- wild and cultivated- although the kind available to purchase in grocery stores are cultivated. These cultivated enokis are white, with long thin stems and tiny caps- actually pretty adorable!
In terms of flavor and texture, they are completely unlike other mushrooms available in American grocery stores. Enoki mushrooms have a very mild, woody and fruity flavor. They are crisp but chewy and firm. I would use the word “reedy” to describe them, if that word can be used in a positive way. Often found in soups and stews, they are also great in stir fry or even wrapped in bacon!
Although sometimes referred to as winter mushrooms, cultivated enoki mushrooms are available year-round. They are available in the refrigerated produce section of most well-stocked Asian grocers- next to the other mushrooms! You may also have some luck at health food or specialty produce stores. In my experience, they typically come prepackaged in 100g (3.5 oz) sized packages.
To prepare enoki mushrooms for use, remove from packaging and rinse with water. You’ll see they’re connected at the base in a bunch. Slice across the bottom to separate the roots from the bunch, as illustrated below. You may wish to give them another rinse with water.
