Enoki Mushrooms
Enoki mushrooms

DESCRIPTION: Enoki mushrooms have long, slender white stems with tiny, firm caps.

HOW TO PURCHASE: Can be purchased in cell-wrapped trays and vacuum-sealed packs.

TASTE PROFILE: This mushroom has a mild, delicate flavour that is complimented by a slight crunch.

HOW TO SERVE: Enoki mushrooms can be eaten raw or cooked. They are commonly used in Asian cooking but are also excellent in salads, sandwiches, soups, and pasta sauces.

STORAGE: Keep Enoki mushrooms refrigerated in a paper bag for up to 8 days.


(100 g)
Cooper Selenium Potassium Phosphorus Iron Zinc Magnesium
Enoki5% 3%11%11%6% 4%4%

(100 g)
Riboflavin Niacin Pantocenic Acid Vitamin B6 Thiamin Folate(4) Vitamin D
Enoki10% 30%11%4%12% 13%NA

Mushroom Fibre
per 100 g serving
Enoki3 11%

Serve this colourful and healthy chili with cornbread or crusty whole-wheat baguette.

Preparation Time: 15 Minutes

Cooking Time: 35 Minutes

Servings: 6


  • 1 tbsp (15 mL) vegetable oil
  • 1 Ontario Onion, chopped
  • 1/2 lb (250 g) Ontario Mushrooms, sliced
  • 1 Ontario Greenhouse Red Pepper, cut into 1-inch (5 cm) picees
  • 1 clove Ontario Garlic, minced
  • 1 medium zucchini, quartered lengthwise and cut into 1/2-inch (5 cm) slices
  • 1 tbsp (15 mL) chili powder
  • 1/4 cup (50 mL) hot pepper sauce
  • 1 - 28 oz (796 mL) can crushed tomatoes
  • 2 - 19 oz (540 mL) cans kidney beans, rinsed and drained
  • salt and pepper
  • shredded Ontario Cheddar cheese


Heat oil in large saucepan or Dutch oven over medium-high heat. Add onion, mushrooms, red pepper, garlic and zucchini and cook until vegetables are softened, about 5 minutes. Stir chili powder into vegetables then add hot sauce, tomatoes and kidney beans. Bring to a boil, reduce heat, cover and simmer about 30 minutes, striring occasionally. Season to taste with salt and pepper and sprinkle each serving with cheese.