Golden Enoki mushrooms widely vary in size, depending on maturity and growth habits, and form tightly packed clusters. The tight clusters can sometimes distort the shape of the caps, which generally have a convex to slightly flattened shape, and average 3 to 10 centimeters in diameter. The smooth caps range in color from gold, brown, to tan, and have a semi-rubbery consistency with a sticky, viscous coating.

Golden Enoki mushrooms are best suited for cooked applications such as simmering, blanching, stir-frying and sautéing. The stems are generally considered too tough and fibrous to eat, and only the caps are used. Golden Enoki mushrooms can be blanched and tossed into salads and cold appetizers, lightly sautéed into stir-fries, or cooked and stirred into rice and noodle dishes. The mushrooms can also be chopped and fried into vegetable pancakes, mixed into omelets, stirred into risottos, cooked into curries, or baked into casseroles.

Golden Enoki mushrooms are a good source of vitamin D, which helps to provide nutrients for bone growth and are also high in B vitamins, which promote healthy cognitive functioning. In addition to vitamins, the mushrooms contain copper, fiber, iron, zinc, calcium, and magnesium. In Eastern Asia, Golden Enoki mushrooms are used medicinally in traditional Chinese medicine to reduce symptoms associated with digestive issues, blood pressure, and liver disease.