Nameko Mushrooms, Dried
£9.21
Due to a gelatinous coating (it’s that light lacquer you see on its dried form), these whole Nameko mushroom has numerous unique uses. Often the mushroom’s broth is added to stocks or soups such as Miso, to not only add a savory, nutty, buttery, even scotch-like flavor; but to thicken it as well. The mushrooms themselves can add their own body and flavor.
Next time you need to make a sauce for your stir-fry avoid using cornstarch. Instead, try adding a pinch of flour and some of the hydrating broth from some Nameko mushrooms. You’ll quickly find it works quite well and the dehydrated forest Nameko lend a pleasant bite and taste.
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The smell is that of dark soy sauce and reduced Chinese black vinegar: dark and pungent. It’s a scent that might make you eager to take deep breaths of it or toss the whole bag out the window. However, once reconstituted in water the smell dissipates and all that’s left is the innocent mushroom. Bite into one and enjoy the soft surface, meaty texture and toothsome crunch. The flavor is not at all like the smell. Think a weak black tea, bitter and sweet.
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Dating back thousands of years the dried shiitake has been used in medicine and cooking throughout Eastern Asia. The mushroom was often ground up or used in teas and prescribed for respiratory infections, to improve blood circulation, and to prevent aging. The fact that it tasted so otherworldly that it was thought to be a gift from the gods made it a medicine that many were happy to take.
The shiitake is a mushroom that is always preferred dried over fresh. Dried and reconstituted, the mushroom has a far more intense flavor and the broth can be used for deglazing pans and adding to soup stocks. The woody stems are often discarded before drying as they’re usually inedible. The flavor is incredibly savory and umami-centric with hints of beef.
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