For June, we were still unable to get morels for our members so, as we wrote about earlier, we're including two great varieties instead: King Trumpet and Forest Nameko
King Trumpet
King Trumpet has a wonderful savory flavor, a firm, meaty texture, and an amazing shelf life.
It has a great range of flavor, depending on the preparation style. It can be sautéed, grilled, braised, stewed, or broiled.
Unlike many mushrooms, the stem has the same wonderful texture and flavor as the cap – nothing is wasted.
The stem may be sliced into medallions and prepared like seared scallops. The king trumpet mushroom offers endless opportunities for creativity! Certified organic.
Firm porcini-like texture, it's savory richness is emphasized by high-heat cooking. Sautéed with butter, it pairs with Chardonnay. Grilled or roasted with olive oil, pair it with Syrah. With meats, try with Pinot Noir or Zinfandel.
It likes cream, walnut, sherry, parmesan, rosemary, balsamic.
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.
Bonus Recipe! Nameko Mushroom and Tofu
Ingredients:
- 1 fresh bundle or canned Nameko Mushroom
- 1 package Tofu
- 2 Tbsp Mirin
- 2 cup Water
- 1 Tbsp Soy Sauce
- ½ cup Bonito Flakes
- 1 Scallion
Instructions:
1. Open nameko package and rinse them in running water. Drain.
2. Remove tofu from the package and cut into small cubes (a little bigger than dice size).
3. Chop scallion.
4. Place nameko mushrooms in a small pot. Add mirin, water, soy sauce and bonito flakes. Mix well and bring to boil over medium heat, stirring occasionally.
5. Reduce heat to low and add tofu. Cook for additional 3 minutes. Stir gently.
6. Garnish with scallions to serve.
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