The lead section of this article may need to be rewritten. Use the lead layout guide to ensure the section follows Wikipedia's norms and is inclusive of all essential details. (November 2012) (Learn how and when to remove this template message)

Enokitake
Flammulina velutipes.JPG
Wild enokitake, Flammulina velutipes
EnokitakeJapaneseMushroom.jpg
Cultivated Flammulina velutipes
Scientific classification edit
Kingdom: Fungi
Division: Basidiomycota
Class: Agaricomycetes
Order: Agaricales
Family: Physalacriaceae
Genus: Flammulina
Species:
F. velutipes
Binomial name
Flammulina velutipes
(Curtis) Singer (1951)
Synonyms
  • Agaricus velutipes Curtis (1782)

Enoki (Flammulina velutipes), also known as velvet shank, is a species of edible mushroom in the family Physalacriaceae. It is well known for its role in Japanese cuisine, where it is also known as enokitake (榎茸, エノキタケ, Japanese pronunciation: [enoki̥ꜜtake]).[1]

The mushroom naturally grows on the stumps of the Chinese hackberry tree (Celtis sinensis) and on other trees, such as ash, mulberry and persimmon trees. Enoki can be sourced September- March and has been named winter fungus due to its seasonality. 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.[2]

Description

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.

Flammulina velutipes can be distinguished by its shiny and sticky caps, white spores, and the absence of a ring on the stem. The caps range from 1–5 cm (12–2 in). The stalks are 2–8 cm (1–3 in) long and 4–7 mm (31614 in) wide.[3]

Commercially farmed enoki is a long, thin white mushroom and is a popular ingredient for soups, especially in 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. This shape is due to a CO2-rich atmosphere used in farming. The farmed form is also known as golden needle mushroom, futu mushroom or lily mushroom. The farmed F. velutipes is sold both fresh and canned.

Names

Flammulina velutipes
View the Mycomorphbox template that generates the following list
gills on hymenium
cap is convex
hymenium is adnexed
stipe is bare
spore print is white
ecology is saprotrophic
edibility: choice

The names enokitake (榎茸エノキタケ), enokidake (榎茸、エノキダケ) and enoki (エノキ) are derived from the Japanese language. In Mandarin Chinese, the mushroom is called 金針菇 (jīnzhēngū, "gold needle mushroom") or (jīngū, "gold mushroom"). In India it is called futu, in Korean, it is called paengi beoseot (팽이버섯) which means "mushroom planted near catalpa", and nấm kim châm in Vietnamese. In Hungary it is called téli fülőke, meaning "winter ear".

Varieties

Two new varieties of F. velutipes are described by scientists on morphological grounds in 2015.[4] They have further proposed in 2018 that F. velutipes var. filiformis, the Asian enokitake, should constitute a separate species F. filiformis on phylogenetic grounds.[5]

The west American variety F. velutipes var. lupinicola has also been proposed to form its own species.[6] As of 2020, both new species are recognized to MycoBank, Index Fungorum, and the NCBI taxonomy tree.

Food and components

Flammulina velutipes is a good edible mushroom, but may have a soft or slimy texture.[7] The wild stipe is too tough to eat.[8] Enokitake mushrooms contain ergothioneine and terpenes.[9][10]

Similar species

The mushroom could be confused with the poisonous Galerina marginata, which has brown caps and stipe, and brown, rusty spores; it also tends to grow isolated and presents a ring.

Other similar species include Flammulina populicola, Connopus acervatus, Gymnopus villosipes, and Gymnopus erythropus.[3]

See also

References

  1. ^ Dictionary.com (2012). "enokitake". Dictionary.com. Dictionary.com, LLC. Retrieved 14 May 2012.
  2. ^ Shanghai Xuerong Biotechnology Co Ltd on Seafood Mushrooms
  3. ^ a b Davis, R. Michael; Sommer, Robert; Menge, John A. (2012). Field Guide to Mushrooms of Western North America. Berkeley: University of California Press. pp. 140–141. ISBN 978-0-520-95360-4. OCLC 797915861.
  4. ^ Z.W. Ge, Kuan Zhao & Zhu L. Yang (2015). "Species diversity of Flammulina in China: new varieties and a new record". Mycosystema. 34 (4): 600. doi:10.13346/j.mycosystema.150080.((cite journal)): CS1 maint: uses authors parameter (link)
  5. ^ Wang, Pan Meng; Liu, Xiao Bin; Dai, Yu Cheng; Horak, Egon; Steffen, Kari; Yang, Zhu L. (September 2018). "Phylogeny and species delimitation of Flammulina: taxonomic status of winter mushroom in East Asia and a new European species identified using an integrated approach". Mycological Progress. 17 (9): 1013–1030. doi:10.1007/s11557-018-1409-2. S2CID 49299638.
  6. ^ Hahn, C. 2016. Bestimmungsschlüssel zu ausgewählten Gattungen der Agaricales 2: Die Gattung Flammulina. Mycologia Bavarica. 17:7-24
  7. ^ Meuninck, Jim (2017). Foraging Mushrooms Oregon: Finding, Identifying, and Preparing Edible Wild Mushrooms. Falcon Guides. p. 118. ISBN 978-1-4930-2669-2.
  8. ^ Miller Jr., Orson K.; Miller, Hope H. (2006). North American Mushrooms: A Field Guide to Edible and Inedible Fungi. Guilford, CN: FalconGuide. p. 158. ISBN 978-0-7627-3109-1.
  9. ^ Bao HN, Ushio H, Ohshima T (November 2008). "Antioxidative activity and antidiscoloration efficacy of ergothioneine in mushroom (Flammulina velutipes) extract added to beef and fish meats". Journal of Agricultural and Food Chemistry. 56 (21): 10032–40. doi:10.1021/jf8017063. PMID 18841979.
  10. ^ Fukushima-Sakuno, Emi (2020-07-30). "Bioactive small secondary metabolites from the mushrooms Lentinula edodes and Flammulina velutipes". The Journal of Antibiotics. 73 (10): 687–696. doi:10.1038/s41429-020-0354-x. ISSN 0021-8820. PMID 32733077. S2CID 220855954.