a.k.a. Enokitake, Enokidake
Small, wispy and delicate, these mushrooms are packed with umami flavour. Thin and delicate, they don't stand up to heat for more than a minute or two. Dry pan roast or fry these little mushrooms over high heat for a minute or two. Or add raw enoki to hot soup, stir fry or risotto; the residual heat will cook them perfectly in minutes.