Enokitake or Winter mushroom / Flammulina velutipes — an edible mushroom of the family Pleurotaceae (the genus Flammulina is also sometimes classified under the family Nidulariaceae). In Russian retail networks, imported cultivated mushrooms are sometimes sold under the name "Inoki" (about $20 / kg).
Cap 2-10 cm, flat (convex in young mushrooms), yellow, honey-brown, orange-brown. The edges of the cap are usually lighter than the center. The fruiting body is cap-stemmed, central or slightly eccentric. The flesh is thin, from white to pale yellow, with a pleasant taste. Stipe 2-7 cm × 0.3-1 cm, tubular, firm, characteristic velvety-brown color, reddish-brown at the top. Gills are attached, sparse, with shortened gills. Color — from white to ochre. Remnants of the veil are absent. It continues to fruit during winter thaws, often can be found under snow.
In cuisine, it is used fresh (boiling for about 20 minutes), marinated, and pickled. In young mushrooms, the dark part of the stem is trimmed; in older ones, only caps are collected. When boiled, it remains slippery, which not everyone likes. It withstands frosts well, without losing its flavor, so it can be harvested frozen and thawed. Especially popular in Japanese cuisine.
Scientists have discovered that winter mushroom produces flammulin — a substance active against sarcoma.
Cultivated in Japan, Korea, and other countries on an industrial scale. As a substrate, specially moistened wood (moisture content 50-70%) or wheat straw is used. Harvest is obtained almost year-round. Global production — up to 100,000 tons per year.
Cultivation of Enokitake mushroom on wood: freshly cut logs are cut into 30-40 cm long pieces with a 15-25 cm diameter. Holes 2 cm in diameter and 4-5 cm deep are drilled in a checkerboard pattern, inoculated with mycelium, and covered with bark, sawdust, or moss. Watered by drip irrigation. After 2-3 months, each piece is buried in the ground to a depth of 10-15 cm.
Cultivation of Enokitake mushroom on nutrient substrate: wheat straw or sunflower husk is poured with boiling water and left for 7-8 hours, then the water is drained. Before inoculation, the substrate moisture should be 70%, temperature 20-30°C. After cooling, the substrate is mixed with mycelium and placed in a transparent bag. Germination lasts 15-18 days at a temperature of 14-18°C. In areas where the first fruiting bodies appear, the plastic film is carefully cut. Fruiting occurs in cycles every 5-7 days.
