Enoki mushrooms are small, with caps about one to two inches across. Their color can range from a light cream color to reddish brown. They have a delicate but rich flavor. Compared to other mushrooms, Enoki are easy to grow. They require fairly humid climates and warm temperatures. Enoki are usually grown on a hardwood sawdust medium.
Inoculate your hardwood sawdust medium with Enoki mushroom spawn, supplied in a syringe. Your medium must have been sterilized to kill pathogens and stored in a clean glass or plastic container. You may skip this step if you have pre-inoculated spawning medium.
Allow your Enoki mushrooms to spawn in a warm (about 72 to 77 degrees Fahrenheit) and humid (90 to 100 percent humidity) environment, preferably with increased exposure to CO2. Spawning usually takes 12 to 30 days.
Lower the temperature to 50 to 55 degrees, or even slightly lower, to induce pinning (growth). If you don't have a cool enough place for them, you can even put them in the refrigerator. You can also now reduce the amount of CO2 the mushrooms are exposed to by 80 to 90 percent. They will not need any exposure to light.
Harvest your Enoki mushrooms. You may be able to get another crop in two to three weeks. After that the growing medium is spent.
Enjoy your Enoki mushrooms in soups, salads and stir fries. Be aware that they won't last long after harvest time.They can be dried in a dehydrator, but mushrooms don't freeze well.