Mushrooms for October: Forest Nameko and Maitake

Forest Nameko

Forest Nameko has an earthy, forest flavor that is enhanced when sautéed, and the silky texture withstands the sautéing process well. Nameko is popular in Asia where it is a standard ingredient in Miso soup. The layer of naturally occurring gelatin on the cap allows Forest Nameko to act as a light thickener for soups and sauces.

The beautiful, bright-orange color and glossy, moist texture of this mushroom adds an enchanting dimension to culinary creations.

This mushroom, also known as the butterscotch mushroom, is a wonderful compliment for meat, fowl, and game. Certified organic. Firm texture with a slightly fruity forest flavor, and a stunning accent of amber color.

Pair with Pinot Noir. it likes shallot, dark green vegetables, miso, red meats.

Maitake

Maitake is wonderfully adaptable with a fabulous, forest aroma, a deep umami flavor and a light, crunchy, somewhat meaty texture.

Traditional in Asian cuisine, but its rich versatile flavor also finds complements with roasted meats and chicken, cheeses, dark leafy greens, and hearty grains.

A good source of micronutrients!

Forest Nameko (above)

Maitake (above)