Flammulina filiformis
Flammulina filiformis is a species of edible agaric (gilled mushroom) in the family Physalacriaceae. It is widely cultivated in East Asia, and well known for its role in Japanese and Chinese cuisine. Until recently, the species was considered to be conspecific with the European Flammulina velutipes, but DNA sequencing has shown that the two are distinct.[1]
| Enokitake | |
|---|---|
| Cultivated Flammulina filiformis | |
| Scientific classification | |
| Domain: | Eukaryota |
| Kingdom: | Fungi |
| Division: | Basidiomycota |
| Class: | Agaricomycetes |
| Order: | Agaricales |
| Family: | Physalacriaceae |
| Genus: | Flammulina |
| Species: | F. filiformis |
| Binomial name | |
| Flammulina filiformis (Z.W. Ge, X.B. Liu & Zhu L. Yang) P.M. Wang, Y.C. Dai, E. Horak & Zhu L. Yang (2018) | |
| Synonyms | |
| |
| Gills on hymenium | |
| Cap is convex or flat | |
| Stipe is bare | |
| Spore print is white | |
| Ecology is saprotrophic | |
| Edibility is choice | |
Description edit
Basidiocarps are agaricoid and grow in clusters. Individual fruit bodies are up to 50 millimetres (2 inches) tall, the cap convex at first, becoming flat when expanded, up to 45 mm (1+3⁄4 in) across. The cap surface is smooth, viscid when damp, ochraceous yellow to yellow-brown. The lamellae (gills) are cream to yellowish white. The stipe (stem) is smooth, pale yellow at the apex, yellow-brown to dark brown towards the base, and lacking a ring. The spore print is white, the spores (under a microscope) smooth, inamyloid, ellipsoid to cylindrical, c. 5 to 7 by 3 to 3.5μm.[1]
There is a significant difference in appearance between wild and cultivated basidiocarps. Cultivated enokitake are not exposed to light, resulting in white or pallid fruit bodies with long stipes and small caps.
Taxonomy edit
Flammulina filiformis was originally described from China in 2015 as a variety of F. velutipes, based on internal transcribed spacer sequences.[2] Further molecular research using a combination of different sequences has shown that F. filiformis and F. velutipes are distinct and should be recognized as separate species.[1]
Etymology edit
The names enokitake (榎茸、エノキタケ, Japanese pronunciation: [enoki̥ꜜtake]),[3] enokidake (榎茸、エノキダケ) and enoki (榎、エノキ) are derived from the Japanese language. In Mandarin Chinese, the mushroom is called 金針菇 (jīnzhēngū, "gold needle mushroom") or 金菇 (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.
| Nutritional value per 100 g (3.5 oz) | |
|---|---|
| Energy | 153 kJ (37 kcal) |
7.8 g | |
| Sugars | 0.2 g |
| Dietary fiber | 2.7 g |
0.3 g | |
2.7 g | |
| Vitamins | Quantity %DV† |
| Thiamine (B1) | 20% 0.23 mg |
| Riboflavin (B2) | 17% 0.2 mg |
| Niacin (B3) | 49% 7.3 mg |
| Pantothenic acid (B5) | 28% 1.4 mg |
| Vitamin B6 | 8% 0.1 mg |
| Folate (B9) | 12% 48 μg |
| Vitamin C | 0% 0 mg |
| Minerals | Quantity %DV† |
| Calcium | 0% 0 mg |
| Iron | 9% 1.2 mg |
| Magnesium | 5% 16 mg |
| Phosphorus | 15% 105 mg |
| Potassium | 12% 359 mg |
| Selenium | 3% 2.2 μg |
| Sodium | 0% 3 mg |
| Zinc | 7% 0.65 mg |
| Other constituents | Quantity |
| Water | 88 g |
Link to USDA Database entry | |
| |
| †Percentages are roughly approximated using US recommendations for adults. Source: USDA FoodData Central | |
Distribution and habitat edit
The fungus is found on dead wood of Betula platyphylla, Broussonetia papyrifera, Dipentodon sinicus, Neolitsea sp., Salix spp, and other broad-leaved trees.[1] It grows naturally in China, Korea, and Japan.
Nutritional profile edit
Enoki mushrooms are 88% water, 8% carbohydrates, 3% protein, and contain negligible fat (table). In a 100-gram reference serving, enoki mushrooms provide 153 kilojoules (37 kilocalories) of food energy and are an excellent source (20% or more of the Daily Value) of the B vitamins, thiamine, niacin, and pantothenic acid, while supplying moderate amounts of riboflavin, folate, and phosphorus (table).
Uses edit
F. filiformis has been cultivated in China since 800 AD.[4] Commercial production in China was estimated at 1.57 million tonnes per annum in 2010, with Japan producing an additional 140,000 tonnes per annum.[5] The fungus can be cultivated on a range of simple, lignocellulosic substrates including sawdust, wheat straw, and paddy straw.[6] Enokitake are typically grown in the dark, producing pallid fruitbodies having long and narrow stipes with undeveloped caps. Exposure to light results in more normal, short-stiped, colored fruitbodies.[6]
Cultivated F. filiformis is sold both fresh and canned. The fungus has a crisp texture and can be refrigerated for approximately one week. It is a common ingredient for soups, especially in East Asian cuisine, but can be used for salads and other dishes.
- Enoki mushroom Korean sundubu-jjigae (soft tofu stew)
See also edit
References edit
- ^ a b c d Wang, Pan Meng; Liu, Xiao Bin; Dai, Yu Cheng; et al. (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.
- ^ 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.
- ^ Dictionary.com (2012). "enokitake". Dictionary.com. Dictionary.com, LLC. Retrieved 14 May 2012.
- ^ Tang C, Hoo PC, Tan LT, et al. (2016). "Golden needle mushroom: a culinary medicine with evidenced-based biological activities and health promoting properties". Frontiers in Pharmacology. 7: 474. doi:10.3389/fphar.2016.00474. PMC 5141589. PMID 28003804.
- ^ Royse DJ (2014). "A Global Perspective on the High Five: Agaricus, Pleurotus, Lentinula, Auricularia & Flammulina" (PDF). Proceedings of the 8th International Conference on Mushroom Biology and Mushroom Products (ICMBMP8).
- ^ a b Dowom SA, Rezaeian S, Pourianfar HR (2019). "Agronomic and environmental factors affecting cultivation of the winter mushroom or Enokitake: achievements and prospects". Applied Microbiology and Biotechnology. 103 (6): 2469–2481. doi:10.1007/s00253-019-09652-y. PMID 30685812. S2CID 59273677.