Enoki Mushrooms by Kaye Menner

**ACHIEVED EQUAL 1ST PLACE IN FAA CONTEST - Edible MUSHROOMS Photography and Illustration September 2016... more

by Kaye Menner

Title

Enoki Mushrooms by Kaye Menner

Artist

Kaye Menner

Medium

Photograph - Photography

Description

**ACHIEVED EQUAL 1ST PLACE IN FAA CONTEST - "Edible MUSHROOMS Photography and Illustration" September 2016

Note: This image can be made available without the text. Please just email me.
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Enokitake (榎茸, エノキタケ, also Enokidake (榎茸, エノキダケ, or Enoki (榎, エノキ, is a long, thin white mushroom used in East Asian cuisine (such as that of China, Japan and Korea). These mushrooms are cultivars of Flammulina velutipes, also known by the name golden needle mushroom or lily mushroom. Wild forms differing in color, texture, and sliminess are called names including seafood mushrooms, winter mushrooms or winter fungus, velvet foot, velvet stem or velvet shank.

This mushroom is available fresh or canned, with experts recommending fresh enoki specimens with firm, white, shiny caps, rather than those with slimy or brownish stalks that are best avoided. It is traditionally used for soups, but can also be used for salads and other dishes. The mushroom has a crisp texture and can be refrigerated for approximately one week.

The mushroom naturally grows on the stumps of the Chinese Hackberry tree ("enoki" in Japanese), but also on other trees, such as mulberry and persimmon trees. There is a significant difference in appearance between the wild and cultivated types of the mushroom. Cultivated mushrooms have not been exposed to light, resulting in a white color, whereas wild mushrooms usually display a dark brown color. Cultivated mushrooms are grown in a carbon dioxide (CO2)-rich environment to nurture the development of long thin stems, whereas wild mushrooms produce a much shorter and thicker stem.
In the UK, the wild variety of the mushroom may be found from September through to March, hence the name Winter Fungus.

[from Wikipedia]

Uploaded

April 11th, 2015