It’s likely that both you and I have a mushroom-hating friend. “It’s the texture,” they say. Well, one time I made this dish for my anti-mushroom friend without telling her she was eating enoki mushrooms, and she said it was delicious—I felt very proud of myself. Long, thin, mild-tasting enoki mushrooms come in bundles and have long been popular in Asian cooking, including Japan, China, and South Korea. They are also commonly used in hot-pot restaurants where the enoki are blanched briefly in broth and readily take on the flavors of the ingredients that they are cooked with. You can typically find them fresh and vacuum-packed in Asian supermarkets and some large supermarkets. Prior to cooking, simply trim the roots and give the mushrooms a quick rinse in a bowl of water to remove any earth.— Verna Gao, Have You Eaten?