Ok, now we are looking at something different! This is our enoki, also called 'velvet leg'. Bundles of white velvet stems with little hats on them. Enoki grows in the dark and sometimes has spectacular shapes. Always boil, fry or deep-fry it before you eat it! The perfect mushroom for soup. With a fruit flavour.
ENOKI - 金针菇
Storage adviceIn the fridge 2 to 3 weeks
Country of originSouth Korea / China
HOW TO PREPARE
Content Enoki 100g:
Content Enoki 200g:
DEEP-FRIED M. ENOKI WITH NACHOS & CHILLI SAUCE
M. PAKSOI NOODLESOUP
– heat before eat -
Lesson 1 about the Enoki: Always boil, bake or deep-fry it before eating it!
DO NOT CONSUME ENOKI RAW
All you have to do is remove 1 à 2 cm of its bottum base and heat them above 70 °C for at least 3 minutes.
*Read more about (raw) Enoki in the Mitrofresh listeria bacteria survey.
It tastes mildly fruity
Enoki is a cultivated mushroom. It is grown in the dark to keep it nice and white.
Cut off the bottom and carefully separate the stalks. Wipe off any earthiness with a piece of kitchen paper.
ENOKI SHOULD NOT BE EATEN RAW. Boil, bake, deep-fry or braise it briefly to preserve its firmness and flavour.
Leave the enoki in its packaging until you are going to eat it. Use the Enoki as soon as possible after purchase. They will keep for several days in the fridge.
Do not store them with strong-smelling vegetables, such as leeks and onions, as they easily pick up odours.
To all mushrooms
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