I read this on asiasource.org:

Enokitake
Flammulina velutipes

A dainty, slender-stemmed mushroom with a tiny white to pale gold, rounded cap. Traditionally used in Japan for soups or one-pot dishes. Now grown commercially, their wild habitat is the stumps of the Chinese hackberry (enoki) tree. Also a vegetable ingredient in China, where it may be referred to as 'golden needle mushroom' (not to be confused with golden needles, the dried buds of day lilies). Previously only available in cans and jars, more and more greengrocers and supermarkets are stocking them fresh as growing public awareness creates a demand.
The long, thin stalk, which is the main body of the mushroom, is crisp in texture. It has a yeasty or fruity flavour when fresh. This mushroom is prized for its texture and visual appeal. Trim the matted roots off the stalks (they will be tough and, occasionally, mouldy), rinse briefly and dry before using.
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Mashroom or poison? it seems that many people enjoy it, but to me, it works like poison, almost killed me twice. One's meat, another's poison.