Enokidake

A delicacy well-known in Japan, where its diminutive size is particularly appreciated for garnishing clear soups, enokidake (en-oh-kee-DAH-kay) have a flavor that is most uncharacteristic for a fungus: not earthy, but slightly acid and fruity, more like a grape than a mushroom. Long-legged, tiny-capped, bright white, and slightly crunchy, enokidake flourish in North American forests, but only the cultivated form (which looks very different from the wild) is presently marketed.