Feature Friday: Mushroom Varieties – Enoki

In this Feature Friday Series, we will explore all the different varieties of fresh mushrooms grown locally right here in Canada.

Today we are exploring a mushroom that is often mistaken as a mushroom grown in Asia, the Enoki Mushroom.

Name: Flammulina Veluptipes

Description: Enoki mushrooms have long, slender white stems with tiny, firm caps. The sort of resemble a bean sprout.

Taste: This mushroom has a mild, delicate flavour that is complimented by a slight crunch.

Uses: Enoki mushrooms can be eaten raw or cooked. They are commonly used in Asian cooking but are also excellent in salads, sandwiches, soups, and pasta sauces.

How they Grow:
Today’s technology uses automated systems and machines to fill plastic bottles with substrate made of many different ingredients including ground corn cob pellets, wheat bran and soybean meal. The bottles are sterilized, inoculated with the mushroom spawn, and placed in environmentally controlled growing rooms. When the mycelium has spread through or colonized the substrate, the bottles are moved to an area where a plastic collar is attached to the top of the bottle. This collar guides the forming mushrooms to grow straight up to help control Carbon Dioxide. Enokis require a colder environment, 45 F / 7.2 C compared to 60 F / 15.5 C which is what is required by other varieties. After about 90 days, the mushrooms are harvested. The collars are removed, the Enokis plucked from the mouth of the bottle, and packaged in shrink wrapped bags. The remaining substrate is recycled because Enokis only produce one set of fruiting bodies per crop.

Delicious Oyster Recipe Ideas:
Enoki Salmon Roll

posted by Brittany

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