Enoki mushrooms are the little ballerinas of the Fungi world. They have long, thin, white stems, and tiny caps balanced on the tops. These small fungi resemble bean sprouts. They are very delicate and should be eaten raw and used as a garnish. They do taste great however, sautéed in butter with a little garlic and shallots. They are also good in a consomme or dashi broth. Enoki mushrooms are cultivated in Japan and California.

Enoki are low in sodium, and high in potassium, and are low in calories, and good for heart smart eating. One cup has only 20 calories. 

For all types of mushrooms, look for clean caps, free from blemishes, slimy spots or signs of decay. Allow for 1/4 to 1/2 pound per person per serving when used as a vegetable.

Store mushrooms, unwashed in a plastic or paper bags. Keep away from strawberries, and other vegetables in the produce refrigerator, as the spores can hasten the destruction of these fruits and vegetables.

Wipe with a damp cloth before use. Do not soak mushrooms.

Mushrooms can be steamed, broiled, baked, fried, or grilled.

Here are some great resources for all things mushroom:
http://www.mushroomcouncil.com/

http://www.mushroomcouncil.com/varieties/enoki.html

http://www.melissas.com/rtf/enokimsh.htm