Velvet Foot
(Flammulina velutipes)
sculpture, acrylic paint, by "Wildman"
These moist, stick mushrooms grow in dense cluster
photo by "Wildman"
Its white to yellowish white gills, which attach to the stalk, release white spores.
The white gills have more space between each other than the caps do.
photo by "Wildman"
The stalk is 1 to 3 inches long, 1/8 to 1/4 inch wide, yellowish white above, and distinctly velvety black below.
The rough, black stems are too tough to eat, but provide a good ingredient for making soup stock.
photo by "Wildman"
Surprisingly, these features are different from the same species grown commercially and sold in Chinese markets: that mushroom is completely white.
These mushrooms look more like commercial enokis because they also grew in the dark, under a tree's bark.
photo by "Wildman"
The enoki grows clustered on dead deciduous logs and stumps across North America. You can find it from fall to early spring, even in mid-winter if it's above freezing and there's been enough rain.
Enokis grow on dead wood, which they decompose.
photo by "Wildman"
Remove the stems, which are too tough to eat (but good for making stock) and use the caps in soups or sauces. The caps will cook in 10 to 15 minutes, imparting a delicate, rich flavor and a silky texture.