From Tote to table
Cultivating & Cooking Golden Enoki Mushrooms Utilizing a Mono Tub
What draws us to mushrooms isn’t just how they taste, it’s also how they grow. Golden Enoki have become a favorite in The Mushroom Block grow room, thriving in mono tubs where ambient light, humidity, and patience shape every cluster. From mono tub, to harvest, to cast-iron pan, these elegant mushrooms reward the process with flavor, delicate texture, aroma and endless culinary potential.
Golden Enoki Mshrooms, Explained
Golden Enoki mushrooms (F.velutipes) are a unique fungi, notable for their golden hues, long stems, and clusters of saucer shaped caps. It is also know by common names like “Golden Needle Mushroom” or “Velvet Foot”.
Native to East Asia and North America, Golden Enoki is typically found during cooler months like early spring through late fall. Research shows that this fungi produces a variety of compounds that respond to cold temperatures including antifreeze proteins. Golden Enoki Mushrooms were first selectively cultivated in Japan and South Korea for both aesthetic and nutritional values. Known for its mild flavor, crunchy texture, and rich content of antioxidants and vitamins, Golden Enoki has became popular worldwide in soups, salads, and stir fries. These mushrooms have been popular on social media, especially as meat alternatives for people with plant based restrictions, due to their culinary versatility and potential health benefits.
In the wild, Golden Enoki grows on logs, stumps, and hardwood, making them a saprobic mushroom. This means they break down organic matter. We’ve noticed that when found fresh in the wild, they have a slimy film layer on the caps that isn’t presented when cultivated.
Wild Golden Enoki growing on decaying log
Poisonous lookalike G.Marginata, also known as Funeral Bell Mushroom
It’s important to beware of its poisonous lookalike, G.marginata– also known as the Funeral Bell Mushroom– which grows in similar habitats. When both mushrooms are side-by-side, the differences are clear. The main difference is that the Funeral Bell Mushroom typically will have a ring underneath the cap from where it detached, whereas Golden Enoki would not. Furthermore, Golden Enoki has a slight sweet aroma that the Funeral Bell Mushroom lacks.
Golden Enoki grown by The Mushroom Block using a mono tub
Saucer shaped caps
What Is a mono tub?
A mono tub is a clear, plastic bin that has been modified with between 6 to 10 air exchange holes drilled into the sides, each 1 to 2 inches in diameter. These holes are covered with filters such as micropore tape or a filter disc. This creates an environment that mushrooms love, by allowing fresh air exchange while retaining high levels of humidity and protecting your substrate from contamination. Mono tubs typically provide enough surface area for bulk substrate, while still being easy to handle. In the mycology world we consider this a low-tech method, as it relies on simple, at-home materials and natural environmental balance rather than automated controls. It is efficient and well suited for at home growers who want reliable results with less technical overhead.
To grow the Golden Enoki, I utilized a hybrid method. I placed a fully colonized block into a mono tub, and added hydrated perlite to the bottom of the tub to further support humidity control. During drier months, the perlite acts as a passive moisture reservoir, slowly releasing humidity into the tub and helping prevent the substrate from drying out too quickly. This simple addition complements the traditional mono tub design by improving moisture retention without introducing active systems, maintaining the simplicity of low-tech cultivation while adapting it to seasonal environmental challenges.
Golden Enoki mushrooms growing in a mono tub.
F. Velutipes culture was provided by myco op purchase here
Cooking Golden Enoki
Frying is probably the most popular way to enjoy eating Golden Enoki mushrooms. Why? Because it is a super easy and delicious. The best part about it is that the ingredients are typically items you already have in your pantry.
Fried Golden Enoki make great side dish or a quick appetizer. Serve these up with a dipping sauce, or use them as a fried chicken replacement on a sandwich. However you enjoy them, fried Golden Enoki will become your favorite way to enjoy mushrooms real quick!
Crispy Fried Golden Enoki Mushrooms
Makes about 3 servings.
INGREDIENTS
6 oz Golden Enoki Mushrooms, cleaned and separated
Flour (enough to coat mushrooms, about 1–1½ cups)
Pinch of salt
Pinch of black pepper
½ cup flour
1 cup water
½ tablespoon onion powder
½ tablespoon garlic powder
¼ teaspoon cayenne pepper
1 teaspoon paprika
A nice pinch of salt
2 teaspoons black pepper
EQUIPMENT
Large mixing bowl
Large Ziploc bag
Deep fryer or cast-iron pan
Sheet tray
INSTRUCTIONS
Prepare the dry coating
Add flour, a pinch of salt, and a pinch of black pepper to a large Ziploc bag. Seal and shake to combine. Set aside.Make the wet batter
In a mixing bowl, combine all wet batter ingredients. Whisk until smooth, aiming for a pancake-like consistency.Heat the oil
Heat oil in a deep fryer or cast-iron pan to about 350°F.Coat the mushrooms
Dunk the golden enoki mushrooms into the wet batter until fully coated. Transfer them to the Ziploc bag with the dry flour mixture. Seal the bag and gently shake to evenly coat.Rest before frying
Place coated mushrooms on a sheet tray. Repeat until all mushrooms are ready.Fry the mushrooms
Carefully fry the mushrooms in the hot oil until golden brown and crispy.Finish and serve
Remove from oil, drain briefly, then season with salt and pepper to taste before serving.