Enoki Mushrooms

A firm textured mushroom with a slight but distinctive vegetable-like crunch which boasts a mild and delicate fruity flavour. The infamous Enoki mushroom (Flammulina velutipes) can be eaten raw in salads or cooked into dishes. Distinct in its appearance with white elongated stems and small caps, a result of a highly controlled and very particular environment whilst growing.

Popular in Asian cuisines, especially in China and Japan, where it can be found in miso ramen dishes, soups, noodle dishes, stir-fries, hot pots, curries, pasta dishes and salads. Can be used as an addition to meals or as the main course, Enoki mushrooms are very diverse in the kitchen and are very sort after by chefs.

Boasting more fibre than green cabbage, this delicious mushroom has some equally attractive medicinal benefits, namely, its anti-tumour and anti-cancer properties thought to be caused by the active polysaccharide referred to as FVP (Flammulina velutipes polysaccharide) named after the Enoki mushroom.

As a cold weather strain, our Enoki cultures are used in winter for our nature based tree-stump recycling community engagement programme, helping to bring people together and provide free food for our local communities.

With incredibly high amounts of vitamins and minerals, including vitamin B3, B5, B1, and B2, phosphorus, iron, and copper and numerous essential amino acids, Enoki mushrooms have long been used in Traditional Chinese and Japanese medicine to treat liver disease, high blood pressure, high cholesterol, stomach ailments and general immune system regulation.

We grow our Enoki mushrooms on supplemented untreated hardwood sawdust with each mushroom harvest taking us between 1-2 months to grow.

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This product is only supplied to commercial customers. If you are interested in having us supply this product to your business, please fill out the inquiry form below and one of our team will get back to you to discuss. Thank you.

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5-Star Customer Testimonials

Over 2,300 rave reviews and counting! Here's a random selection (different on every page)...

Thanks for answering my query ahead or ordering and providing high quality, fully sterile grain bags and substrate. Good value, allowing me to grow which saved me money on what would have been more expensive to buy.

⭐⭐⭐⭐⭐Mark Brownsmith on Google

Fast delivery, good product, always had successful fruiting with maya. Going to try lions mane next. Meant to be good for preventing dementia and we have never been able to find them when foraging.

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Very Professional service. Easy to get in contact with and they gave me updates about my order as it was out for delivery. If directions are followed then you'll have no issues. Highly recommend.

⭐⭐⭐⭐⭐Andrew Broderick on Google

k, speedy delivery, I wouldn't go anywhere else for my mycology needs. Thank you so much.

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Storage and Shelf-Life

Enoki Mushrooms can be stored in the fridge for up to a week but are best enjoyed immediately after purchase.

It is best to store Enoki mushrooms inside a paper bag in the veg drawer of your refrigerator fridge.

Do not store enoki mushrooms in sealed plastic containers, which will cause them to sweat and eventually rot.

TIP: A damp paper towel can be placed inside your paper bag along with your Enoki mushrooms to stop them from drying out.

Additional Info & External Resources

Common Names

Golden Needle Mushrooms, Lily Mushrooms, Futu Mushroom, the winter mushroom, Velvet or Furry Foot Collybia, Golden Mushroom

Enokitake/Enokidake “The Snow Peak Mushroom” (Japanese), Nametake “Slimy Mushroom” (Japanese), Yuki-motase “Snow Mushroom” (Japanese), Jingu/Jin-Zhen-Gu (Chinese),Paengi Beoseot (Korean), Nấm Kim Châm (Vietnamese), Paengi Beoseot “spinning top mushroom” (Korean).

Growth Parameters

  • Spawn run: 21-24°C | 95-100% RH | CO2 <5,000 ppm | 0 lux | FAE 0-1 | 14-18 days
  • Primordia Formation: 4-10°C | 95-100% RH | CO2 2000-4000 ppm | FAE 2-4 | 20-50 lux | 3-5 days
  • Fruitbody Development: 10-16°C | 90-95% RH | CO2 3,000 ppm | FAE 2-4 | 20-50 lux | 5-8 days
  • Fruiting Cycle: 2-3 Crops, 10-12 days apart


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