Nameko Mushroom

sold by the ounce!

Nameko mushrooms are small to medium in size with caps averaging 2-5 centimeters in diameter and slender, straight stems. The smooth, rounded caps are orange to amber with a glossy sheen caused by a natural layer of gelatin coating the surface. With age, the caps will slowly flatten and flare at the edges. When cooked, Nameko mushrooms are firm and silky with a cashew-butterscotch aroma and a mildly fruity, nutty, and earthy flavor.

Nameko mushrooms, botanically classified as Pholiota nameko, are one of the most popular mushrooms in Japan falling just behind shiitake mushrooms and are members of the Strophariaceae family. Also known as the Forest Nameko and the Butterscotch mushroom in English, known for their slippery texture, Nameko in Japanese translates to “slimy mushroom” and is cultivated in Japan for use in miso soup.

Nameko mushrooms are best suited for cooked applications such as sautéing, grilling, or boiling. The gelatinous covering on the caps acts as a natural thickener and is often used in soups, stews, risotto, and sauces. The best way to enhance the thickening agent is to sauté the mushrooms. To create a caramelization or glaze, it is recommended to roast or grill the mushrooms with meat and vegetables. Nameko mushrooms can be mixed into pasta or topped on pizza. They are also commonly added to stir-fries, cooked into a mushroom pate, chopped into salsa, or sliced and served on a crostini as an appetizer. Nameko mushrooms pair well with meats such as poultry, game, steak, and fish, tofu, shallots, garlic, onion, Italian parsley, thyme, daikon radish, nori, cabbage, bean sprouts, carrots, almonds, cashews, goat cheese, black olives, quinoa, miso, soy sauce, lemon zest, sherry, sake, pinot noir, and tobachan sauce.

They will keep for 2-3 days when loosely wrapped and stored in the refrigerator.

Nameko mushrooms are also used for their medicinal properties and are believed to help prevent staph infections.