Flammulina filiformis

Flammulina filiformis, commonly called enoki mushroom, is a species of agaric (gilled mushroom) in the family Physalacriaceae. Until recently, people thought it was the same as the European plant Flammulina velutipes, but DNA sequencing showed they are actually different.

This mushroom is grown in large amounts as an edible mushroom in East Asia. It is a popular ingredient in both Japanese and Chinese cuisine. People enjoy eating enoki mushrooms in many dishes, and they are known for their unique taste and texture.

Taxonomy

Flammulina filiformis was first described in 2015 from China as a type of F. velutipes. But later studies showed that F. filiformis and F. velutipes are different and should be treated as separate species.

Etymology

In Japanese, this mushroom is called enoki-take or enoki-dake, meaning "hackberry mushroom" because it often grows near hackberry trees.

In Mandarin Chinese, it is known as jīnzhēngū ("gold needle mushroom") or jīngū ("gold mushroom"). In Korean it is called paengi beoseot, meaning "mushroom planted near catalpa trees". In Vietnamese it is called nấm kim châm. In India, it is known as futu.

Description

The enoki mushroom grows in clusters and has a special shape. Its cap starts round and flattens out, turning yellow-brown when wet. The mushroom’s stem is pale at the top and darker at the bottom, and it does not have a ring.

When grown in the dark, like in farms, the mushrooms turn white and have long stems with small caps.

Distribution and habitat

The enoki mushroom grows on dead wood from trees like birch, paper mulberry, and willow. You can find it naturally in places such as China, Korea, and Japan.

Nutrition

Enoki mushrooms are made up of 88% water, 8% carbohydrates, 3% protein, and almost no fat. When you eat 100 grams (about 3.5 ounces) of these mushrooms, you get 37 calories. They are a great source of niacin (46% of what you need each day) and pantothenic acid (28% of what you need each day). They also have smaller amounts of thiamine, riboflavin, folate, and potassium.

Uses

Flammulina filiformis, also known as enoki mushroom, has been grown in China since the year 800 AD. In 2010, China produced about 1.57 million tonnes each year, and Japan added another 140,000 tonnes. These mushrooms can be grown on simple materials like sawdust, wheat straw, and paddy straw. They are usually grown in the dark, which gives them long, thin stems and small caps. If they are exposed to light, they grow shorter stems and get their usual color.

As food

This mushroom is enjoyed as food in East Asia. It can be bought fresh or canned and has a crisp texture. It can stay fresh in the refrigerator for about a week. It is often used in soups, especially in East Asian cooking, but it can also be used in salads and other dishes.

• In Korean jjigae (stew)

In Korean [bokkeum](/wiki/Bokkeum) (stir-fry)

In Japanese [sukiyaki](/wiki/Sukiyaki)

Grilled

Improving storage

Adding Flammulina filiformis extract to whipped cream can help prevent ice crystals from forming. This keeps the whipped cream better quality for longer when it is frozen.

Nutritionally improved meat products

Researchers are interested in using the stem waste from F. filiformis to improve food and animal feed. Adding the stem waste powder to meat can make it healthier by adding dietary fiber and minerals. It also makes the meat softer, helps protect its quality, and makes it last longer without changing how it tastes or feels.

Feed additive for livestock

Natural feed additives are becoming more popular in livestock farming. Studies show that adding enoki mushroom residue to animal feed can help. It boosts the activity of enzymes that fight damage, improves digestion, hormone levels, and immunity in animals. Using this mushroom residue can also lower feed costs, improve how well animals use their food, and make the meat healthier and better quality for people to eat.

Cultivation

Flammulina filiformis is often grown in big factories. With the help of machines, more than 300,000 tons of this mushroom can be collected each year.

This mushroom needs warm and damp places to grow at first, with temperatures between 18 to 25 °C. When it’s time to pick the mushrooms, they need cooler temperatures, between 7 and 16 °C. The best size to pick enoki mushrooms is about 5–10 cm long, with the cap still closed and the stem strong. When harvesting, it’s important to remove both the mushrooms and the white, thread-like parts from the growing material to keep them fresh for later.

Enoki mushrooms have thin stems, so they need gentle handling. Clean them by brushing off dirt with a soft brush or cloth. Then, separate the clusters into single stems for cooking.

To keep enoki mushrooms fresh, store them between 7–10 °C. For short-term storage (less than 7 days), keep them at 1–2 °C with high humidity.

It’s important to cook enoki mushrooms before eating them to keep them safe. They should never be eaten raw. Always follow cooking directions and store them separately to avoid mixing with other foods.