The stipe (stem) is smooth, pale yellow at the apex, yellow-brown to dark brown towards the base, and lacking a ring.

Cultivated enokitake are not exposed to light, resulting in white or pallid fruit bodies with long stipes and small caps.

[1] The fungus is found on dead wood of Betula platyphylla, Broussonetia papyrifera, Dipentodon sinicus, Neolitsea sp., Salix spp, and other broad-leaved trees.

In a 100-gram reference serving, enoki mushrooms provide 153 kilojoules (37 kilocalories) of food energy and are an excellent source (20% or more of the Daily Value) of the B vitamins, thiamine, niacin, and pantothenic acid, while supplying moderate amounts of riboflavin, folate, and phosphorus (table).

F. filiformis is a rich source for carbohydrates, proteins and unsaturated fatty acids as well as several noteworthy micronutrients and dietary fiber.

While its nutritional value and culinary applications are well established, recent studies have begun exploring its potential medicinal properties in greater depth.

Several bioactive molecules from various chemical classes have been isolated from F. filiformis extracts, showing promising potential for future applications as nutraceuticals or dietary supplements.

[5] In conclusion, F. filiformis holds significant promise as both a functional food and a nutraceutical, and may serve as an interesting source of bioactive compounds for therapeutic and pharmaceutical purposes.

[7] Enokitake are typically grown in the dark, producing pallid fruitbodies having long and narrow stipes with undeveloped caps.

It was observed that this measure helps to slow down the development of ice crystals, which would maintain the quality of whipped cream longer while storing it in a frozen state.

[9] F. filiformis are an object of interest in current research for their potential to enhance food products and animal feed by using the stem waste.

Studies indicate that the addition of F. filiformis stem waste powder to meat products can improve nutritional quality by increasing dietary fiber and ash content.

[10] This ingredient also enhances tenderness, inhibits lipid and protein oxidation, and extends shelf life, without negatively impacting the texture or flavor of the meat products.