NAMEKO (PHOLIOTA NAMEKO)
Taste and Texture: Nameko have a unique, jelly covered cap that gives it a shiny gloss. The flavor is nutty like cashew with a hint of butterscotch.
BENEFITS OF SPECIALTY MUSHROOMS
Specialty Mushrooms each have a unique taste and texture. Mushroom lovers will rejoice at these culinary beauties and the mushroom adverse will think twice when they taste how different they are from the more common button and portobello mushrooms. They are versatile in taste and texture and the sky is the limit for how you can incorporate these mushrooms into any dish.
They are also a good source of:
• Protein • Fiber • Iron • Potassium • Phosphorus • Selenium
• Calcium • Folic Acid • Vitamins C, D, B1, B3, B5, B12 • Hericenones • Erinacines
Storage: To maintain the moisture content, taste and texture, specialty mushrooms should be refrigerated in breathable paper/cardboard with holes that allow for an exchange of CO2 and air.
Life: Best if used within 5 – 7 days
Important Note: Mushrooms should also be cooked which breaks down a compound called chitin and allows nutrients to be absorbed when eaten. If mushrooms are left in the refrigerator too long, they may release spores which look like a white powder. The spores are not dangerous in small amounts, but they can be a respiratory irritant for some. We recommend storing your mushrooms inside of their box from The Garden International to protect other produce from spores.