Recipes & Photos by Zach Papaleoni of Spore to Fork
While most Americans may not have even heard of Nameko mushrooms, they are in fact a heavily cultivated variety in Japan. Underneath its uniquely gelatinous exterior is an extremely delicious and unique choice edible mushroom. Nameko (Pholiota nameko) is an advanced species to grow, however. They prefer cooler temperatures and demand extremely high humidity. These are certainly best for your BoomRoom grows!
(Have questions about these Nameko recipes? Please feel free to connect with us @sporetofork on Instagram with any questions or feedback. Zach at Spore to Fork believes that providing equal levels of care and attention to the cooking process really gives the mushrooms the respect they deserve!)
Nameko Miso Mushroom Soup
Yield: 4 10-oz servings
Vegan (optional) • Gluten-free
Let’s begin our journey into the world of the Nameko in the most traditional way possible ~ with a classic miso soup. Nameko brings a velvety texture to the broth, a crunch to the bite and an added depth of flavor to the entire dish.
Ingredients
● 4 cups bonito stock (substitute vegetable stock for vegan option)
● 4 tbsp miso paste
● 8 oz Nameko mushrooms, cut into bite-sized pieces
● 2 scallions, thinly sliced
● 8 oz tofu, medium dice (we prefer soft)
● 1 sheet nori, cut into 1 x ¼” strips
Method
1. Prepare bonito stock as per directions on package (substitute vegetable stock for vegan option).
2. Add miso and stir to dissolve. Bring broth to simmer. Add mushrooms and simmer gently for 10 minutes.
3. Add remaining ingredients, simmer for 1 minute and serve immediately.
Red Thai Nameko Mushroom Curry
Yield: 4 12-oz servings
Vegan • Gluten-free
This delicious Thai-style noodle dish gives the taste buds the ride of their lives! Sweet, sour, salty, heat.. We know you’ll love this one!
Ingredients
● 8 oz dry rice noodles (follow cooking directions on package and store in cold water until use)
● 1 tbsp vegetable oil
● 2 tbsp red chili paste
● 1 13.5 oz can coconut milk
● ¼ cup brown sugar
● 1 lime, ½ juiced, ½ sliced in wedges for garnish
● ½ cup cooking onions, medium dice
● ½ cup bell peppers, medium dice
● 12 oz Nameko mushrooms, cut into bite-sized pieces
● Thai basil, garnish
Method
1. Heat wok over medium heat. Add oil and chili paste and toast quickly taking care not to burn.
2. Whisk in coconut milk until chili paste is fully dissolved. Bring liquid to simmer.
3. Whisk in brown sugar and lime juice and bring back to simmer. Add onions, peppers and mushrooms. Cook 10 minutes or until ingredients are to your liking.
4. Taste, season with salt if desired.
5. Remove noodles from water and add to wok.
6. Serve immediately garnished with fresh Thai basil and lime wedges. We LOVE a good chili garlic sauce on this as well!
Nameko Mushroom Risotto
Yield: 4 entree-sized servings
Vegan (optional) • Gluten-free
Risotto is, perhaps, the mushroom’s greatest friend. This unique take on a classic dish utilizes sushi rice in place of Arborio and due to the inherent nature of the Nameko, this is perhaps one of the most texturally appealing risotto recipes we’ve ever tasted!
Ingredients
● 4 tbsp. unsalted butter, divided (substitute vegan butter if desired)
● 2 tbsp. Sesame oil
● ½ cup cooking onion, small dice
● 8 oz. Shishito peppers, thinly sliced
● 12 oz. Nameko mushrooms, cut into bite-sized pieces
● ½ cup dry white wine
● 1 qt. chicken stock (substitute vegetable stock if desired)
● 1-½ cups sushi rice (or Arborio)
● Salt and white pepper to taste
● 1 bunch scallion, thinly sliced
● Soy sauce to taste
● 2 large eggs (omit if desired)
● Sriracha to taste
Method
1. Heat stock over medium/high heat in small sauce pan to a simmer.
2. Place 2 tbsp. butter in large saucepan over medium heat. After bubbles subside, add mushrooms and peppers. Raise heat to med/high and sauté until mushrooms are golden brown. Remove all contents of pan and set aside.
3. Place remaining 2 tbsp. butter back in pan with sesame oil over low/medium heat. Add onion and sweat until translucent (not browned). Add rice and toast lightly (stirring to coat each grain with oil).
4. Add wine to rice and cook until fully absorbed. For the next 15-20 minutes, slowly add hot stock to rice (about ⅓ cup at a time) until rice is cooked al dente. Season with salt and white pepper.
5. Add mushrooms, peppers, scallions and eggs into the pan and fold gently until eggs are fully cooked.
6. Plate as-is or with a vegetable of your choice (we used our garden-fresh Red Dragon Chinese Long Beans)! Drizzle with additional soy sauce and sriracha.
Creamy Nameko Mushroom, Seafood, Herbs & White Wine
Yield: 4 12-oz servings
This truly decadent dish is an excellent chowder as-is but can also be utilized over pasta to create an extravagant meal.
Ingredients
● 4 tbsp unsalted butter
● ½ cup yellow onion, small dice
● 1 stalk celery, small dice
● 1 tbsp garlic, minced
● 3 tbsp flour
● 2 cups seafood stock
● ½ cup dry white wine
● 1 pt heavy cream
● Salt and pepper to taste
● 6 oz Nameko Mushrooms, cut into bite-sized pieces
● 1 lb fresh seafood (we used calamari, shrimp and cod)
● 2 tbsp fresh tarragon, rough chop
● ½ Lemon, juiced
Method
1. Place large skillet over low/medium heat. Add butter. When butter is melted and bubbles subside, add onion, celery and garlic.
2. Sweat until softened and translucent. Add flour and whisk to form roux. Cook for 5 minutes or until nutty aroma becomes apparent.
3. Add stock and whisk to combine.
4. Add wine and allow broth to reduce over low simmer for 10 minutes.
5. Slowly whisk in heavy cream. Taste and season with salt and pepper.
6. Add mushrooms and simmer for 5 minutes.
7. Add seafood and simmer for about 5 more minutes (ensure thickest pieces of seafood reach internal temperature of 145°). Take care not to overcook seafood.
8. Add tarragon and stir gently.
9. Place entire mixture in large casserole dish or individual ramekins.
10. Broil on high until top gets bubbly and golden brown.
11. Serve immediately with fresh lemon juice overtop.
Savory Nameko Mushroom Pancakes
Yield: 2 large pancakes (8 appetizer-sized servings)
Our spin on traditional Korean pancakes with a KILLER spicy maple butter dipping sauce.
Ingredients
● 4 tbsp unsalted butter
● ½ cup yellow onion, small dice
● 1 stalk celery, small dice
● 1 tbsp garlic, minced
● 3 tbsp flour
● 2 cups seafood stock
● ½ cup dry white wine
● 1 pt heavy cream
● Salt and pepper to taste
● 6 oz Nameko Mushrooms, cut into bite-sized pieces
● 1 lb fresh seafood (we used calamari, shrimp and cod)
● 2 tbsp fresh tarragon, rough chop
● ½ Lemon, juiced
Method
1. Prepare dipping sauce
a. Melt butter and place in small mixing bowl
b. Whisk in soy sauce, vinegar, maple syrup and chili sauce
c. Set aside on countertop at room temperature
2. Whisk flour together with baking powder and salt in large bowl.
3. Create well in center. Add eggs and water in well and stir to incorporate. Add scallions and mushrooms stir one final time.
4. Heat 1 tbsp vegetable oil in large skillet over medium heat. Once hot, ladle in half the mixture from the bowl. Cook until golden brown, flip and continue cooking on other side. Tip: if center still appears uncooked, lower heat and cook to completion. Remove and keep warm. Repeat process for 2nd pancake.
5. If needed, reheat sauce. Cut pancakes in wedges and enjoy!