enokitake


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e·no·ki·ta·ke

 (ĭ-nō′kē-tä′kē, -dä′-) or e·no·ki·da·ke (-dä′-)
n.
A mushroom (Flammulina velutipes) native to North America and eastern Asia that has a brown cap with a velvety stem when growing outdoors and a small white cap with a long thin stem when cultivated.

[Japanese : enoki, Japanese hackberry tree (Celtis sinensis var. japonica), on whose stumps the mushroom commonly grows + take, mushroom.]

enokitake

(əˌnəʊkiːˈtɑːkiː)
n
(Plants) a mushroom of the genus Flammulina used in Asian cuisine
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References in periodicals archive ?
Mix an assortment of greens, corn, udon, sotanghon, black fungus, enokitake, shitake, mushroom balls, lobster balls, fishballs, fish roe roll, chikuwa, crabsticks, and tofu in a hot satay broth brought to a boil right on your table.
"Lebanese cuisine is poor in mushroom culture, but we are trying to introduce these mushroom kinds by adding our Lebanese flavors, such as garlic, lemon, parsley, coriander and sumac," he says, in the hope that one day the traditional white-bottomed mushrooms, as well as the more gourmet shiitake, nameko and enokitake mushrooms popular in Japan will become an essential part of the country's cuisine.
To inoculate them, cut into the straw with a root knife and insert your preferred mushroom spawn; you can use oyster or enokitake sawdust spawn.
Also known as enokitake, golden needle, or lily mushrooms; threadlike, crunchy, and mild, they're often packaged in cellophane.