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Enoki mushrooms are a long, thin, white mushroom with a moderate taste and crispy texture, which are popular in japanese, chinese, and korean cuisines. They’re generally offered in clusters and are used in soups, stir-frys, hot pots, salads, and other meals. 
Enoki mushrooms have been growing wild considering that ancient times in eastern asia and north america, with numerous specialists dating it back to a minimum of 800 bce in asia. The range was first cultivated in japan for its long stem, nutrients, and special pure color, and in the last few years it has actually increased in appeal in worldwide markets. Today enoki mushrooms are discovered at grocery stores, farmers markets, and specialty grocers in asia, europe, north america, and australia. 
Basidiocarps are agaricoid and grow in clusters. Specific fruitbodies depend on 50mm (2 in) tall, the cap convex in the beginning, ending up being flat when broadened, as much as 45mm (1.75 in) throughout. The cap surface area is smooth, viscid when moist, ochraceous yellow to yellow-brown. The lamellae (gills) are cream to yellowish white. The stipe (stem) is smooth, pale yellow at the pinnacle, yellow-brown to dark brown towards the base, doing not have a ring. The spore print is white, the spores (under a microscope) smooth, inamyloid, ellipsoid to cylindical, c. 5 to 7 by 3 to 3.5 μm.
There is a considerable difference in look between wild and cultivated basidiocarps. Cultivated enokitake are not exposed to light, leading to white or pallid fruitbodies with long stipes and small caps. 
Flavor of enoki mushrooms
These sweet and succulent tasting mushrooms make them a perfect dish ingredient for a variety of specials. Enoki mushrooms have a mild flavor. They also have a bit of a sweet and fruity taste to them. They are delicate yet firm in texture; when cooked, they become crispy in texture. 
How to grow enoki mushrooms: step-by-step diy guide
This section of the short article details a step-by-step guide for building your really own diy enoki mushroom growing kit.
Let’s take a look at the products you will require to collect prior to you begin.
- Enoki mushroom spawn
- Substrate or growing medium
- Decontaminated glass container or plastic container
- Sterilize all your equipment. If there is one action that you eliminate from this guide as a must-do, it is this one. Sanitize all the tools and containers you will use for your mushroom growing set. This includes the glass or plastic container, any knives and even your hands. You can use some sterilizing rubbing alcohol, or immerse your tools and equipment in hot water for 10 minutes.
- Prepare your growing medium. To prepare your growing medium, you will want to guarantee there is sufficient water content to sustain the essential moisture levels in your grow kit. If you are utilizing wood sawdust or wood chips, we recommend soaking them overnight in hot water. This will pasteurize your substrate (get rid of any undesirable microorganisms), in addition to permit the wood to absorb some water. Simply remember to eliminate any excess water before including it to your grow set.
- Mix your pasteurized substrate with the enoki spores. It is now time to get your hands filthy. With sanitized hands or gloves, integrate your mushroom spores into your growing medium. It is very important to guarantee you spread the mushroom generate as uniformly as possible through the substrate. This guarantees the optimum surface area for the generate to connect itself to the substrate.
- Fill your mushroom grow package container. Thoroughly position the mix into your tidy container, filling it until it is approximately 1 inch from the top.
- Discover a place to inoculate the spawn. You will now require an area to save the container for the next 2– 3 weeks. During this stage, the spores will inoculate the substrate with white mycelium development. For healthy mycelium development rate, you need to discover a space that has a steady temperature around 72-77 degrees fahrenheit (22-25 degrees celcius). It is also essential to preserve an environment of high humidity level.
- Move the container to a cooler environment to stimulate fruiting. When you see the growing medium overtaken by mycelium, it is time to find a cooler area to start the fruiting phase. The target temperature range need to be around 50-55 degrees fahrenheit (10-12 degrees celcius). You will quickly observe small mushroom pins growing from the mycelium.
- Harvest time. The enoki mushrooms need to start to grow quite rapidly, so it is critical to watch on your mushroom grow set every day. Once they reach an appropriate size, take a tidy knife and cut at the stems of the enoki mushrooms. If you have actually set your mushrooms up properly, you should have the ability to gather numerous flushes of enoki mushrooms from one kit, prior to the substrate is spent.
Growing enoki mushrooms at home: do it yourself techniques
We comprehend not everyone has the time and space to construct a full mushroom grow package. So here are a couple of other concepts for growing enoki mushrooms at home.
Cultivating enoki mushrooms from stem cuttings
We mentioned earlier that it is possible to utilize the stems from your store-bought enoki mushrooms to cultivate your own house grown mushrooms.
We do preface this with the caveat that it will depend on the quality and age of your enoki mushrooms. It goes without saying, the sooner you can get your stems back into some ready substrate, the much better your possibilities are of success.
In addition, if you purchase organic sourced enoki mushrooms (versus commercially grown), you will also discover your chances of producing an effective flush of mushrooms will increase.
Growing enoki mushrooms from stems is simple, place them in some ready substrate. Then, following the directions in the inoculation stage (action 5 above) to discover a location that will stimulate the mycelium development rate.
Growing enoki mushrooms from jars
Glass jars are a preferred technique of growing enoki mushrooms in your home. They produce a fun experiment for budding garden enthusiasts (and the kids), while still being little enough to not feel too daunting a task.
Unlike other mushroom varieties, enoki mushrooms are perfect for growing in jars. Their long slender shape and form permits enough area for mushrooms to grow, and do not require big quantities of surface areas (like portobello mushrooms).
Growing enoki mushrooms in plastic bottles
If you are short on space or want upcycling home waste, utilizing water bottles to grow enoki mushrooms is a great choice.
Comparable to glass containers, the water bottles enable you to see the mycelium growing over your substrate. This provides you a fantastic advantage of being able to monitor your growing kit.
Take a look at this useful video by freshcap revealing you the steps to growing enoki mushrooms in water bottles. 
Can you grow back enoki mushrooms?
Among the very best parts about growing enoki mushrooms is that you can regrow them from a small portion of your harvests. Get rid of the mushroom cap and plant the stem in a moistened growth medium. Location the container in a warm, damp environment. You’ll discover brand-new growth in just a couple of weeks. 
Enoki mushroom nutrition details
With their long, slim stems, ultra-small caps and creamy white color, enoki mushrooms are more classy than the typical fungus. These crisp, slightly sweet mushrooms– known as “snow puffs” in their native japan– grow in bouquetlike clusters and are traditionally eaten raw or lightly cooked.
Like other fresh mushrooms, enokis are a low-calorie source of protein and complex carbs. A 1-cup serving of the raw range– or right around 2.3 ounces, according to the u.s. Department of farming– provides about 24 calories, 1.7 grams of protein and 5 grams of carbs. Enokis are practically fat- and sugar-free.
Vitamins and minerals
Mushrooms are typically high in b vitamins, and enokis are no exception. They’re especially rich in niacin, using 23 percent of the suggested everyday value per 1-cup serving of raw mushrooms. You’ll likewise get about 10 percent each of the everyday worths for thiamine, pantothenic acid, riboflavin and folate, according to the usda. Although they’re lower in minerals, fresh enokis still offer about 7 percent each of the recommended everyday values for potassium and phosphorus per serving, plus trace amounts of iron, copper, zinc and selenium.
The nutritional worth of enoki mushrooms is further increased by their beneficial phytochemicals, consisting of numerous powerful antioxidant compounds. Dietary fiber likewise falls under this classification– a cup of raw enokis provides nearly 2 grams, or 7 percent of the suggested day-to-day worth. Enokis include significant quantities of beta-glucan, a soluble fiber that’s particularly reliable in decreasing high cholesterol. 
Finest methods to utilize enoki mushrooms
- To prepare enoki mushrooms, start by washing them. Remove any slimy or blemished pieces, then wash with cold water. Cut off the tougher ends, similar to you would the bottom part of asparagus stalks.
- Because of their tender texture and mild taste, it’s relatively easy to incorporate enokis into any mushroom dish. To cook enoki mushrooms, stir-fry them with veggies, tofu, or any other protein in sesame oil.
- For a more imaginative twist, attempt this recipe for enoki mushroom pancakes. This simple dish will look impressive however you’ll be carried out in 20 minutes! (watch video listed below)
- Unlike other exotic mushrooms, enoki is not expensive, so don’t hesitate to experiment and try it in different dishes. Create a grain bowl with quinoa, sweet potatoes, and enoki mushroom. Include it to noodles, rice, or simply sauté it with garlic and onion for a tasty side dish that goes with practically anything.
- Enoki mushroom supplements (generally pills) are becoming progressively popular. If you decide to go this route, make certain to speak with your medical professional initially and try to find relied on brand names that utilize non-gmo and organic ingredients.
Can i eat enoki raw?
It depends upon who you ask. While some state it’s okay to consume raw enoki (generally in salads), we recommend cooking it. But don’t simply take our word for it.
Many in the medical neighborhood such as dr. Andrew weil recommend eating only prepared mushrooms. Prominent herbalist, botanist, mycologist, and research study researcher dr. Christopher hobbs states “most mushrooms ought to be prepared. The reason that is since they contain an incredible quantity of fiber that is primarily indigestible by us.”.
What’s more, hobbs says, “heating it, steaming it, or cooking it even gently can break down some of those insoluble fibers and permit better access to the nutritional elements– the minerals and the vitamins– in addition to the beta glucans, which are necessary to the immunomodulating activity of fungi.” 
7 unique benefits of enoki mushrooms
Enoki mushrooms are a long, thin kind of mushrooms grown throughout the world but mainly cultivated in china, korea, and japan. They are known for their moderate fruity taste and nutritional worth. They are included in a range of foods due to their distinct flavor and aroma, and health benefits.
Enoki mushrooms are full of nutrients that have anti-cancer properties and immune-boosting benefits. Here are a couple of top-tiering advantages of enoki mushrooms that make them the best alternative to a range of foods.
Enoki mushrooms are a fantastic source of a variety of vitamins, minerals, and dietary fibers, which have great deals of health benefits.
One cup– 65 grams– raw enoki mushrooms have 24k calories and a variety of nutrients.
- vitamin b3– niacin (28.57% of the day-to-day value)
- vitamin d (20.00% of the dv)
- vitamin b5– pantothenic acid (17.56% of the dv)
- vitamin b1– thiamin (12.17% of the dv)
- vitamin b2– riboflavin (10.00% of the dv)
- vitamin b6– pyridoxine (5.00% of the dv)
- vitamin b9– folate (7.75% of the dv)
- iron– 9.38% of the dv
- phosphorus– 9.71% of the dv
- copper– 7.78% of the dv
- magnesium– 2.38% of the dv
- potassium– 4.96% of the dv
- linoleic acid– 0.039 grams
- protein– 3.46% of the dv
- total fat (lipid)– 0.54% of the dv
- total dietary fiber– 4.74% of the dv
Vitamin b3 assists to control cholesterol levels and hence promotes brain health. Dietary fibers in enoki mushrooms normalize bowel movements and prevent irregularity. They are among the best low-calorie sources of dietary fibers.
Rich in antioxidants
Enoki mushrooms supply a lot of anti-oxidants such as thiamin, niacin, riboflavin, iron, calcium, potassium, copper, sodium, and selenium. Antioxidants assist safeguard your cells versus totally free radicals which can increase your threat of having cancer and cardiovascular disease. According to a research study conducted on enoki mushrooms, they include tocopherols, ascorbic acid, β-carotene, gallic acid, quercetin, ferulic acid, and lycopene that add to the mushroom’s antioxidant activity. The micronutrients present in enoki mushrooms depend majorly on the cultivation areas and the particular sub-species.
May increase resistance
Enoki mushrooms have lots of amino acids such as valine, lysine, and ergothioneine that trigger them immune-heightening residential or commercial properties. Enoki mushrooms have actually constantly been made use of for their health benefits by chinese and japanese, and they use these mushrooms in their medicines. According to a research study, administering polysaccharides of enoki mushrooms may boost your t-lymphocyte immune function. Few other animal studies revealed boosted immune functions by including enoki mushrooms in their diet plan.
They are overflowed with many useful anti-inflammatories, anti-oxidants that have capabilities to strengthen the immune system.
Helps you lose gut fat
Enoki mushrooms are a terrific non-meat source of linoleic acid, a micronutrient that can lessen gut fat and lose lower stomach fat. They consist of enzymes ideal for burning up visceral fat and help the body to switch to proteins at the expense of bad fat. Therefore, it is highly suggested to consist of enoki mushrooms in your diet if you are attempting to lose some gut and lower stomach fat.
Prevent the threat of diabetes
Enoki mushrooms include dietary fibers that can help in regulating blood sugar levels and hence, avoids chronic health diseases such as type 2 diabetes. Fibers present in enoki mushrooms promote the production of insulin informs the body to shop fat. What it does is slow down the assimilation of sugar into the blood stream and prevent diabetes.
Might slow cancer cell growth
In addition to the standard benefits of enoki mushrooms e.g. Treating high cholesterol and high blood pressure, liver diseases, and stomach ailments, for which they had actually been utilized in asian medicine, they have some possible benefits for cancer. Due to the rich quantity of anti-oxidants, especially ergothioneine present in enoki mushrooms, they are a powerful anti-cancer food. They are the first mushrooms ever studied for preventing cancer. Although there is much need to further research study the relationship in between enoki mushroom usage and decreased cancer occurrence rates, there are a number of research studies that reveal enoki extracts have hindered the growth of liver, stomach, breast, and cervical.
Cancer cells. These were test-tube research studies and made use of a high amount of enoki extracts. Researchers recommend that you can reduce your danger of cancer by including enoki mushrooms in your daily diet.
May promote the intellectual advancement
Enoki mushrooms are packed with particular compounds– amino acids– that may enhance brain function and intelligence. In one animal research study, these substances increased the levels of anti-oxidants and neurotransmitters in the brain and secured against damages of learning and memory brought on by particular medications. Enoki mushrooms also boost the intelligence in kids, extend brain life in the age, and improve the memory of adults. Due to these homes, they are known as the “fungi which promotes intellectual development”. 
Enoki mushrooms with garlic and scallion sauce
- 14 ounces enoki mushrooms (400g)
- 2 tablespoons oil
- 2 cloves garlic (minced)
- 3 tablespoons light soy sauce
- 1/2 teaspoon sugar
- 1 scallion (carefully sliced)
- Be mild when managing these enoki mushrooms. Trim away about 1-inch of the root section. Use your fingers to tear the enoki mushrooms into small bite size packages and line them up nicely. Rinse tidy and drain.
- Prepare a wok with boiling water, and blanch the enoki mushrooms in 2 batches, cooking each batch for about 1 minute. Drain off the water and move the mushrooms to your serving plate.
- In a small saucepan, heat the oil over medium heat. Add the garlic, and cook for about 10 seconds (no need to brown the garlic). Now include the light soy sauce, sugar, and scallions. Bring the sauce to a boil, and switch off the heat. Do not overcook the garlic and scallions– we desire that fresh and sweet taste! Gradually pour the sauce over the enoki mushrooms, and serve. 
How to make enoki mushrooms stir-fry with beef
- 100 grams enoki mushrooms
- 20 grams soy sauce
- 10 grams green onion
- 3 grams cornstarch
- 5 grams garlic
- 300 grams beef
- 3 grams ginger
- 5 grams vinegar
- 5 grams white sugar
Enoki mushrooms have actually been utilized for a long period of time in asian cuisines. These mushrooms contain many great nutrients for health and are used as a component in numerous meals.
There is a range of dishes made from this sort of mushroom such as enoki mushrooms rolled with beef, mushroom soup, and so on.
Specifically, enoki mushrooms stir-fry with beef stands out as an excellent suggestion for weekend reunions with an attractive taste. Besides, the natural sweet taste of enoki mushrooms promotes our palate to enjoy the dish more.
In addition, the special component– soy sauce– enhances the flavor of the meal, attracting us from the first bite. Let’s get cooking with an easy recipe of how to make enoki mushrooms stir-fry with beef!
- Wash green onion and ginger, and after that chop them. Likewise, cut enoki into medium pieces.
- Mix vinegar, soy sauce, white alcohol, cornstarch, and white sugar finely. Stir till the cornstarch liquifies completely.
- Slice beef into medium pieces. Next, cook water until it boils to add beef. Then, take them out.
- Heat up cooking oil in a pan and stir-fry garlic, green onion, and ginger. After that, pour the sauce at action 2 into the pan and stir-fry them. When it gives out its scent, include enoki to stir-fry. Finally, add beef and cook them finely.
- Take them out and have them served with cooked rice. 
What are enoki beef rolls?
These are a traditional japanese appetiser made from delicious enoki mushrooms wrapped in very finely sliced beef. What sets it apart is the stunning mix of flavour in the marinade and the juicy texture once cooked.
We have such a soft spot in our hearts for these little beef rolls. They bring a smile to our faces and a roar to our stomachs, each time we consider them.
And it’s not even if they are can’t- get-enough-of-these-melt-in-your-mouth-bites that are smothered in soy + ginger + garlic deliciousness. Although that’s certainly a huge part of it …
No, the genuine reason we grin is because these were one of the really first meals that we ever cooked together.
What you’ll require
The marinade for this recipe is made from essential japanese kitchen ingredients consisting of soy sauce, mirin and sesame oil. Here’s a bit more about what else you’ll require:
- Very finely sliced beef– asian grocers frequently stock this in the freezer section, pre-sliced and all set to go (attempt requesting hot pot beef comparable to shabu shabu), however your local butcher might want to do the exact same on request.
- Enoki mushrooms– these are a kind of japanese mushroom also called enokitake. They are mild in flavour with a crispiness in texture that becomes juicy once prepared, permitting them to take in all the scrumptious flavours in this dish. They don’t taste anything like routine field mushrooms! Instead they have a minor woody sweet taste, making them the perfect ‘starter’ mushroom for those wanting to expand their tastes buds.
- Cooking sake– this is a kind of rice red wine made for cooking. It’s lighter and more fragile in flavour than chinese cooking red wine, but you can use either in this recipe. Look for it at asian grocers or online.
- Mirin– this is a sweet rice red wine for cooking, if you can’t find it at your supermarket, you can omit or add in a 1/2 tsp of sugar instead. You can often discover this in routine grocery stores, otherwise head to your closest asian grocer or online.
How to make:
- Combine the garlic, ginger, soy sauce, sake and mirin in addition to 1 tbsp sesame sauce in a shallow meal.
- Place beef slices into dish and coat uniformly in the marinade. Place in refrigerator for a minimum of 30 minutes to enable all those lovely flavours to soak into the meat.
- On the other hand, slice the roots off of the enoki, leaving enough of the connected roots at the bottom so the mushrooms are still stuck together. Get into little areas and place into a bowl of lukewarm water. Sprinkle with a generous pinch of salt and let sit for 10 -15 minutes to soften and include flavour. Drain.
- On a tidy surface, stretch out one slice of beef. Leading with 2 sections of enoki dealing with opposite directions, so the pretty caps show up on both ends. Roll the beef firmly around the enoki on a minor diagonal, so it’s wrapped equally. Repeat for remaining slices of beef.
- Heat sesame oil in a pan over medium high heat. Add the rolls and cook quickly, turning a quarter turn every few minutes till browned.
- When prepared, remove from pan and transfer to a serving plate. Put any staying sauce from pan over the top and serve instantly. 
Enoki mushroom with shrimp
- 1 pack of enoki mushrooms likewise offered as seafood mushrooms (5.3 oz 150 grams)
- 3 tablespoons oil
- 5 cloves garlic minced
- 1 little onion minced
- 4 1/2 tablespoons light soy sauce
- 1/2 pound shrimp peeled
- 1 teaspoon sugar
- 1/4 cup green onions sliced
- 1 little red bell pepper diced
- 1/3 cup water
- 1 egg white (scrambled)
- Salt to taste
- Before cleaning the enoki mushroom trim out the woody root section about 3/4 of an inch.
- Separate each mushroom, location in a strainer and wash. Drain excess water.
- Include 4 cups of water in a pot and bring to a boil. Blanch enoki mushroom for 1 minute.
- Drain pipes off water and transfer enoki mushroom in a serving plate.
- In a pan, heat oil over medium heat. Add shrimp and cook both sides till pink. Set aside.
- Saute red pepper for a minute and remove from pan.
- On the same saucepan, saute onion for 2 minutes.
- Include garlic and cook up until golden.
- Stir-in soy sauce and sugar.
- Put water and simmer for 2 minutes over low heat.
- Add shrimp, red pepper and green onions.
- Include egg white stirring constantly for a minute. Get rid of from heat.
- Pour sauce over enoki mushroom. Serve hot with rice. Enjoy! 
Crispy enoki mushrooms and microgreens salad
For the salad
- 3-4 oz microgreens
- 1/2 cup julienned carrots (about half a medium or big carrot)
- 5 oz enoki mushrooms (with end part got rid of)
- 1/3 cup cornstarch
- 1/4 teaspoon salt
- Cooking oil for frying
For the lemon vinaigrette
- 1 tablespoon lemon juice
- 3 tablespoons extra virgin olive oil
- 1/2 teaspoon minced shallots
- 1/4 teaspoon salt (or to taste)
- Freshly cracked black pepper
- In a mixing bowl or shallow plate, toss together microgreens and julienned carrots, reserved. Include all active ingredients for the lemon vinaigrette to a little jar/container with a secure lid, placed on the cover and shake well to integrate. You can likewise put lemon juice, minced shallots, salt and pepper in a little mixing bowl and gradually drizzle extra virgin olive oil into the bowl while whisking to make the vinaigrette.
- In a shallow plate, combine cornstarch with 1/4 teaspoon of salt. Different enoki mushrooms at the base and lightly dredge them with cornstarch.
- Place a fry pan over medium heat. When the pan is hot, add cooking oil. When the oil is hot, shake off excess cornstarch from some enoki mushrooms and drop them into the pan. Fry up until the bottom is light golden, flip and fry the other side until golden and crispy. Operate in batches to avoid overcrowding the pan. Location fried enoki mushrooms on paper towel to absorb excess oil.
- Toss the microgreens and carrots with the lemon vinaigrette. Transfer to serving plates and top with crispy fried enoki mushrooms. 
Fried enoki mushrooms
Mala spice flavoring
- 1 tablespoon sichuan peppercorns
- 1 teaspoon sweet paprika
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 8 ounces (227 grams) enoki mushrooms
- 1/2 cup (60 grams) versatile flour
- 5 tablespoons (40 grams) cornstarch
- 1/2 teaspoon (2 grams) baking powder
- 1/2 teaspoon (3 grams) kosher salt
- 1/4 teaspoon white pepper
- 1/4 teaspoon garlic powder
- Neutral oil (such as vegetable), for deep-frying
- 1/2 teaspoon (3 grams) fine sea salt
- Ketchup, japanese mayonnaise, or sweet thai chile sauce, for serving (optional)
- Make the mala spice flavoring: place the sichuan peppercorns, paprika, cumin, and coriander seeds into a medium frying pan, and heat on medium-high for 1 to 2 minutes, until the spices begin to pop, or when you see the first signs of smoke from the pan. Transfer the spices to a spice grinder (or mortar and pestle) and grind till the mix ends up being a fine powder.
- Prepare the mushrooms: cut off the brownish roots of the enoki mushrooms, then very thinly slice the mushroom package lengthwise through the base into thin pieces.
- In a broad (ideally flat-bottomed) bowl or pie plate, whisk the flour, cornstarch, baking powder, kosher salt, white pepper, garlic powder, and 3/4 cup (180 milliliters) water into a smooth slurry, with no bits of flour remaining.
- Line a sheet pan with paper towels. Pour the oil into a large, high-sided frying pan or pot up until the oil is 2 inches deep. Place the frying pan over medium heat and heat the oil until it reaches 350 ° f.
- Dealing with 2 to 3 slices of mushroom at a time, coat the mushrooms into the batter, lifting to let any excess batter drip off, and carefully drop the mushrooms into the oil. Deep-fry the mushrooms for about 2 minutes, turning halfway, till the mushrooms are a deep golden color and the tops of the mushrooms turn crisp and crackly (the batter may stay pale or may take on a little color). Get rid of the mushrooms from the oil with a set of chopsticks or tongs onto the prepared sheet pan. Operating in batches, repeat with the staying mushrooms.
- Season the fried mushrooms with fine sea salt and the mala spice spices, then serve right away, with ketchup, mayonnaise, or chile sauce if using. 
Enoki mushroom pancakes
- 1 pack enoki mushrooms (200 g/ 7 ounces), woody stems eliminated, washed and pat dried with kitchen area paper
- 2 tablespoon all purpose flour (or rice flour)
- 1 tsp sesame oil
- 2 extra large eggs, beaten
- 20g/ 0.7 ounces carrot, finely diced
- 10g/ 0.4 ounces onion, carefully diced
- 5g/ 0.2 ounces garlic chives (or green onions), carefully sliced
- 1/8 tsp fine sea salt (or more to taste)
- A couple of sprays ground black pepper
- Some cooking oil (i used rice bran oil) 1 tbsp = 15 ml
How to make enoki mushroom pancakes
- Roughly separate the primary cluster of the enoki mushrooms. Put them onto a large tidy plate and spray the flour and sesame oil onto the mushrooms. Then roll the mushrooms around using chopsticks to coat the flour and sesame oil on its surface thoroughly.
- Combine the beaten eggs, chopped veggies, salt and black pepper in a mixing bowl then blend them well. Add the flour coated enoki mushrooms into the bowl and absorb the seasoned egg and veggie mix.
- Pre-heat a pan/ skillet over medium heat. Once heated up, include the cooking oil and spread it very finely.
- Dig spoonfuls of the enoki mushrooms mixture utilizing chopsticks or spoon, whichever is easier for you. (make certain to blend the egg and veggies mixture onto the mushrooms typically to evenly utilize it up.) Cook the mushrooms till they turn brown then turn them over. When both sides are prepared, get rid of from the heat.
- Repeat the step 4 with the staying components. (make certain you include some cooking oil between the batches to prevent them burning). It must lead to about 20 little sized pancakes.
- Serve the enoki mushroom pancakes with korean pancake dipping sauce. (pancakes can be served hot or cold but we choose serving them hot.) 
Enoki mushrooms adverse effects
As the enoki mushrooms are among the largest consumed mushrooms on the planet as is generally marked as medicinal mushrooms and practical food. For that reason it is really important to examine or study its possibly harmful impacts or negative effects before consuming.
Enoki mushrooms may trigger mushroom poisoning called as rhabdomyolysis or in other words striated muscle. Studies suggest enoki mushrooms assist in decreasing cholesterol. But consumption of enoki mushrooms also lowers the leukocyte and lymphocyte counts. Therefore may trigger myo and cardiotoxicity.
Persons who are having food allergies to eggs or other types of proteins should prevent eating enoki mushrooms and their meals. As it may trigger allergic reactions and ditching in mouth.
Anaphylaxis or allergies
Enoki mushrooms can cause extreme allergy or anaphylaxis due to enokitake allergens. For that reason persons having food allergies should take safety measures prior to consuming any enoki mushroom dishes.
Reduces the blood glucose
All these above findings add to the standard understanding of the intricate balance between the advantages and adverse effects of enoki mushroom intake.
As we all understand enoki mushrooms assist in reducing the blood sugar level for that reason excess consumption should be avoided by those who are having low sugar problems.
Always consume fresh mushrooms and must check thoroughly if there is any decay or irregularities. A current food safety news published on may 31, 2021 by news desk specified that enoki mushroom packets of a particular brand get polluted with listeria monocytogenes. These packages might not look rotten or smell bad however still, have the potential of causing serious and life-threatening infections. Listeria infections can cause vomiting, queasiness, persistent fever, muscle ache, and headache. 
The Bottom line
Enoki, or enokitake, are popular mushrooms in asian cuisine. They have an unique taste and texture and a wonderful nutritional profile.
They might likewise provide fringe benefits due to their series of biologically active compounds. For example, they appear to affect cholesterol and fat metabolic process favorably. However, more studies are essential to confirm how enoki might impact human health.
Although enoki are normally safe to take in, there have been listeria break outs linked to these mushrooms. For that reason, make certain you just buy them from a respectable supplier.