Enoki mushrooms grow in clusters in the dark, have long and thin stalks and miniature caps. White enokitake are pleasantly crispy and possess a mix of fruity and nutty taste. Trim off the inedible bottom of their cluster before cooking, wash the mushrooms and remove any slimy stems. Delicate and crunchy enoki are tasty raw in salads or cooked in many dishes. They are highly favoured in Asian cuisine for their healing properties. They are perfect for grill, stir-fry, tempura, omelet, salad, risotto, and soups