Amber colored caps and thin, pale brown short stems. The caps are glossy and slightly tacky dues to the protein gel that protects the mushroom from drying out in the wild. This name refers to the cluster form in which the mushrooms grow.
In Japan, Nameko mushrooms are traditionally used in miso soups. I couldn’t find any info on eating these mushroom raw.
Picking:
Look for fresh, shiny, firm mushrooms. Avoid packages containing discolored, slimy mushrooms.
Storing:
In the fridge for couple of days.
Other names:
namiko, forest nameko
English
butterscotch mushroom
Latin name:
pholiota nameko
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