The renowned Enoki mushroom (Flammulina velutipes) is a firm-textured mushroom with a subtle yet distinctive vegetable-like crunch. With a mild, delicate, fruity flavour, they can be eaten raw in salads or cooked in a variety of dishes. Boasting a unique appearance, characterised by white, elongated stems and small caps – a result of growing in a meticulously controlled environment.
Prominent in Asian cuisines, particularly in China and Japan, Enoki mushrooms enhance dishes like miso ramen, soups, noodle dishes, stir-fries, hot pots, curries, pasta dishes, and salads. Their versatility makes them an excellent addition to meals or even the main course, making them highly sought after by chefs.
Beyond their culinary appeal, Enoki mushrooms boast impressive health benefits. They contain more fibre than green cabbage and possess medicinal properties, such as anti-tumour and anti-cancer effects, attributed to the active polysaccharide FVP (Flammulina velutipes polysaccharide).
– Enhance the immune system.
– Promote liver health.
– Aid in managing high blood pressure.
– Assist in reducing high cholesterol.
– Alleviate stomach ailments.
As a cold-weather strain, Enoki mushrooms are integral to our nature-based tree-stump recycling community engagement programme during winter, fostering community bonds and providing free food to local residents.
Rich in vitamins and minerals, including vitamin B3, B5, B1, B2, phosphorus, iron, and copper, alongside numerous essential amino acids, Enoki mushrooms have been used in Traditional Chinese and Japanese medicine for centuries. They are cultivated on supplemented untreated hardwood sawdust, with each harvest taking between one to two months to grow.
Enoki mushrooms are not just a culinary delight but also a nutritional powerhouse, bringing both flavour and health benefits to any meal.
