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.
|Ingredients||Dried nameko mushrooms.|
|Recommended Applications||With a 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.|
|Dietary||May Contain Naturally Occurring Sulfites|
|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|
|Cuisine||Asian, Chinese, European, French|
|Handling / Storage||Store in a cool, dry place.|
|Shelf Life||2 Years|
|Country of Origin||China|
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