Flammulina
Cultivated Flammulina velutipes
Scientific classification
Kingdom: Fungi Division: Basidiomycota Class: Homobasidiomycetes Order: Agaricales Family: Marasmiaceae Genus: Flammulina
Species
Flammulina callistosporioides Flammulina elastica Flammulina fennae Flammulina ferrugineolutea Flammulina mediterranea Flammulina mexicana Flammulina ononidis Flammulina populicola Flammulina rossica Flammulina similis Flammulina stratosa Flammulina velutipes This is a file from the Wikimedia Commons, a repository of free content hosted by the Wikimedia Foundation. ... Scientific classification or biological classification is how biologists group and categorize extinct and living species of organisms. ... Divisions Microsporidia Chytridiomycota Zygomycota Ascomycota Basidiomycota Yellow fungus For the fictional character, see Fungus the Bogeyman. ... Classes Subdivision Teliomycotina    Urediniomycetes Subdivision Ustilaginomycotina    Ustilaginomycetes Subdivision Hymenomycotina    Homobasidiomycetes - mushrooms The Division Basidiomycota is a large taxon within the Kingdom Fungi that includes those species that produce spores in a club_shaped structure called a basidium. ... former Orders Subclass Homobasidiomycetidae    Agaricales    Boletales    Cantharellales    Corticiales    Ganodermatales    Gomphales    Hericiales    Hydnales    Hymenochaetales    Polyporales (Aphyllophorales)    Poriales    Russulales    Schizophyllales    Stereales    Thelephorales Subclass Gasteromycetidae    Lycoperdales    Nidulariales    Phallales    Sclerodermatales    Tulostomatales The Class Homobasidiomycetes is a taxonomic division in the Subdivision Hymenomycotina of the Division Basidiomycota (in the Kingdom Fungi). ... Families Agarics (also known as gilled mushrooms) are one of the most familiar types of mushrooms. ... In biology, a species is a kind of organism. ...

Enokitake (Japanese: えのき茸）) are long and thin white mushrooms used in the Cuisine of Japan and China. These mushrooms, known as Flammulina velutipes or Flammulina populicola to biologists, are also called golden needle mushroom, winter mushrooms, velvet foot, or velvet stem. There are many views of what is fundamental to Japanese cuisine. ...

The mushroom is available fresh or canned, the fresh mushroom being preferable. Cut off the root system (approximately 4 cm) and wash briefly before use. They are traditionally used for soups, but can also be used for salads and other dishes. They have a fruity flavor and a crisp texture. The mushroom can be refrigerated for about one week. Soup is a savoury liquid food that is made by boiling ingredients, such as meat, vegetables and beans in stock or hot water, until the flavor is extracted. ... —Cleopatra, in Shakespeares Antony and Cleopatra, 1606 A salad is a food item generally served either prior to or after the main dish as a separate course, as a main course in itself, or as a side dish accompanying the main dish. ...

The mushroom naturally grows on the stumps of the Chinese hackberry tree, called enoki in Japanese, but also on some other trees as for example mulberry and persimmon trees. There is a significant difference in appearance between the wild and the cultivated mushrooms. Cultivated mushrooms are not exposed to light, which results in a white color, whereas wild mushrooms usually grow in a dark brown color. The cultivated mushrooms are also grown to produce long thin stems, whereas wild mushrooms produce a much shorter and thicker stem. Species Morus alba - White Mulberry Morus australis - Chinese Mulberry Morus indica - Indian Mulberry Morus microphylla - Texas Mulberry Morus nigra - Black Mulberry Morus rubra - Red Mulberry Morus serrata - Himalayan Mulberry For other meanings, see Mulberry (disambiguation). ... Species Diospyros virginiana The persimmons are a genus (Diospyros) of about 450–500 species of deciduous and evergreen trees. ...

The variety available in the supermarket is usually cultivated. The mushroom is cultivated in a plastic bottle or a vinyl bag for 30 days at 15°C and 70% humidity, on a substrate of saw dust or corn cobs, and a number of additional ingredients. Afterwards, the mushroom is grown for another 30 days in a slightly cooler but more humid environment. The growth is constricted to force the mushroom to grow long and thin. The mushroom available in the supermarket often still shows the impression of the bottle around the base of the mushroom.

The mushroom is very easy to cultivate, and has been cultivated in Japan for over 300 years, initially on wood, and later in the bottles as described above. Home cultivation kits are also available. Producers of different agricultural products may consider this mushroom a pest.

References

• Cultivation of Flammulina velutipes (http://www.world-mushroom.com/enoki/e_enokitake.htm)

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Flammulina