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Nameko Mushrooms, Dried

Pholiota microspora / Pholiota nameko / Butterscotch mushroom

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Dried, it smells like cashews and butterscotch. Hydrated, it tastes like earth, butter and scotch. These amber-colored mushrooms produce a unique protein that gels in hot water. The resulting broth can be used to thicken soups, stews, stocks, and sauces.

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Due to a gelatinous coating (it’s that light lacquer you see on its dried form), the Nameko mushroom has numerous unique uses. Often the mushroom’s broth is added to soups or stocks to not only add a savory, nutty, buttery, even scotch-like flavor; but to thicken it as well. The mushrooms themselves can add their own body and flavor.

Next time you need to make a sauce for your stir-fry avoid using cornstarch. Instead, try adding a pinch of flour and some of the hydrating broth from some Nameko mushrooms. You’ll quickly find it works quite well and the mushrooms lend a pleasant bite and taste.

Additional Info
Ingredients Dried nameko mushrooms.
Recommended Applications With an earthy, forest flavor, the Nameko Mushroom pairs well with lighter red wines, dark green vegetables, red meats, shallots, game, and fowl. This mushroom also introduces a nutty flavor and gelatinous texture which is a great addition to risotto, stir-fry, miso soup, or stocks and sauces.
Basic Preparation Rule of thumb, 1 oz. of dry mushrooms reconstitutes to 3-4 oz. of fresh mushrooms. To prepare, start by rinsing the product in cold, running water to remove any debris. To reconstitute, put the desired amount of mushrooms to be used in a bowl, cover with boiling water and then let them soak for 10 minutes prior to draining.
Qualities All Natural, Gluten-Free, Kosher Parve, Non-GMO
Product Style Whole
Cuisine Asian, Chinese, European, French
Handling / Storage Store in a cool, dry place.
Shelf Life 2 Years
Country of Origin China
Dietary Notes May Contain Naturally Occurring Sulfites.


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