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Flammulina velutipes-Enokitake

  • Flammulina velutipes is a highly regarded mushroom, especially in Japan where it is called Enokitake or Enoki (the English pronunciation for Enokitake /ɪˌnoʊkiˈtɑːkeɪ/)(榎茸, エノキタケ, Japanese pronunciation: [enokitake], also enokidake (榎茸, エノキダケ, Japanese pronunciation: [enokidake]. While enoki 榎, エノキ, Japanese pronunciation: [enoki].

  • Due to its popularity, this mushroom is also farmed and commercialized. The farmed and commercial form is represented by a long, thin white mushroom. 

  • The cultivated form is a popular ingredient for soups, especially in the East Asian cuisine, but can be used for salads and other dishes. 

  • The mushroom has a crisp texture and can be refrigerated for approximately one week. 

  • The farmed form is also known as golden needle mushroom, futu mushroom or lily mushroom. The farmed F. velutipes is usually commercialized fresh or canned.

  • The wild forms differ in color, texture, and sliminess and may be called futu, seafood mushrooms, winter mushrooms or winter fungus, velvet foot, velvet stem or velvet shank.

  • When picking in the wild, it is important not confuse it with the poisonous Galerina marginata. 

  • Flammulina velutipes can be distinguished by its shiny and sticky caps, white spores, and the absence of the ring on the stem. Galerina marginata presents brown caps and stipe and most notably has brown rusty spores It also tends to grow in isolated specimen and it presents a ring.
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Paul Stamets

“Of all mushrooms commonly consumed, oyster mushrooms stand out as exceptional allies for improving human and environmental health. These mushrooms enjoy a terrific reputation as the easiest to cultivate, richly nutritious and medicinally supportive.”