Developing a pale and floral broth in water that faintly tastes of an unoaked Chardonnay the enoki is one of the most serene mushrooms offered by nature. The taste has often been described as that of a green table grape with hints of radish. The soft cap is the most edible part and the crisp stalks offer a crunchy texture. (Though, like a stalk of asparagus, the oldest third of the stalk should be discarded, as it can be quite fibrous.
So what to do with a wine-like broth and demurely radish-y cap? Add to hot and sour or egg drop soup in the last ten minutes of cooking to infuse the broth with a tickle of fruit flavor and for textural diversity. Add some to salads and toss in a mirin-sesame oil-orange juice dressing. Better yet? Add to a stir-fry and you will be in for a serious treat as it just takes the flavor from here to HERE.
Oh, and it’s healthy. Full of vitamins and it is said to help reduce blood pressure. As if you needed more convincing.
|Ingredients||Dried enoki mushrooms.|
|Recommended Applications||Commonly used in stir-fry or soup, the Enoki Mushroom offers it’s great health attributes along with it’s alluring texture and flavor. Fantastic with most salads, the Enoki Mushroom adds a somewhat radish flavor. Add to a soup in the last few minutes of cooking or toss into a stir-fry dish just before serving for great results.|
|Dietary||May Contain Naturally Occurring Sulfites|
|Basic Preparation||The Enoki Mushroom should be rinsed, covered with boiling water for 10 minutes or until required texture is reached. After which, the mushrooms are to be drained and all tough stems attached to the bottom are to be removed. This mushroom typically has a clump at the bottom of the stem, this is where the mushroom should be trimmed so that each stem is separated from the base.|
|Qualities||All Natural, Gluten-Free, Kosher Parve, Non-GMO|
|Cuisine||Asian, Chinese, European, French, Japanese|
|Handling / Storage||Store in a cool, dry place.|
|Shelf Life||2 Years|
|Country of Origin||China|
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