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Golden needle mushrooms need only light cooking to retain their delicate, fruity flavor and crispy texture. As these mushrooms cook quite fast, you should add them towards the end of your cooking process. Also known as enoki mushrooms and winter mushrooms, golden needle mushrooms are used extensively in Asian cuisine. Cream colored with small caps, these mushrooms have long, slender stems that are fused together at the base. You can add golden needle mushrooms as a garnish to a range of foods including sandwiches, stir-fry dishes and soups.

Trim the base of the golden needle mushroom stem to discard the roots. Use kitchen scissors or a knife to cut approximately 1 inch from the base where the stems are joined together.

Set the golden needle mushrooms in a colander under running water. Wash away mud and other dirt. Drain and set aside in a bowl.

Heat a little sesame oil on medium heat in a saucepan to lightly cook the mushrooms. Add some chopped ginger and cook for two minutes or until lightly brown. Dilute a little cornstarch in a cup of water and stir. Use 1 teaspoon cornstarch for every 1/2 cup of water you use.

Pour the diluted cornstarch in the saucepan. Add a dash of soy sauce, or any savory or spicy sauce of your choice. Stir continuously. Cook the mixture for 3 minutes or until the seasoning thickens.

Pour the sauce over the golden needle mushrooms. Serve the golden needle mushrooms on its own, or add to soups, gravies and stir-fry dishes when other ingredients included as part of the recipe are already cooked.


Select golden needle mushrooms that are firm in texture. Do not purchase discolored or slimy mushrooms.


Do not overcook golden needle mushrooms, as they will turn mushy.