Forest Nameko Mushrooms

Regular price $29.00 $39.90 Sale price Save $10.90



Forest Nameko — These eye-catching orange mushrooms have a layer of naturally occurring gelatin on the cap, which forms a glaze when they’re roasted or grilled. Sautéed, they can help thicken soups and sauces. Their silky texture and fruity, earthy flavor pairs well with red meat, miso, poultry, game, and pinot noir.

What do Forest Nameko Taste Like?

Forest Nameko has an earthy, forest flavor that is enhanced when sautéed, and the silky texture withstands the sautéing process well. 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 is a wonderful compliment for meat, fowl, and game. Nameko is popular in Asia where it is a standard ingredient in Miso soup. Certified organic by QAI. 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. 

Gourmet Mushrooms in Sebastopol, CA, grows more varieties of organic culinary and nutraceutical mushrooms than any farm in America. They harvest eight varieties of organic specialty mushrooms for America's finest restaurants, specialty food wholesalers and gourmet grocers.

Nameko mushrooms most popular mushrooms in Japan falling just behind shiitake mushrooms and are members of the Strophariaceae family. 

Pholiota microspora, commonly known as Pholiota nameko or simply nameko (ナメコ in Chinese, the mushroom is known as 滑子蘑; huá zi mó) or 滑菇; (Pinyin: huá gū).  In Russia it is also consumed widely, and is known as (often sold as) "opyonok" (опёнок) or plural "opyata" (опята). In California the mushroom is sometimes called a "butterscotch mushroom"

Chef's Tips: The glossy cap is a natural protein gelatin. Roasted or grilled, it forms a glaze. Sautéed it adds body to soups and risotto.

Nutritional Value

Nameko mushrooms are a good source of vitamins including thiamin, riboflavin, and niacin, and minerals including calcium, potassium, and sodium.


Nameko mushrooms are best suited for cooked applications such as sautéing, grilling, or boiling. The gelatinous covering on the caps acts as a natural thickener and is often used in soups, stews, risotto, and sauces. The best way to enhance the thickening agent is to sauté the mushrooms. To create a caramelization or glaze, it is recommended to roast or grill the mushrooms with meat and vegetables. Nameko mushrooms can be mixed into pasta or topped on pizza. They are also commonly added to stir-fries, cooked into a mushroom pate, chopped into salsa, or sliced and served on a crostini as an appetizer. Nameko mushrooms pair well with meats such as poultry, game, steak, and fish, tofu, shallots, garlic, onion, Italian parsley, thyme, daikon radish, nori, cabbage, bean sprouts, carrots, almonds, cashews, goat cheese, black olives, quinoa, miso, soy sauce, lemon zest, sherry, sake, pinot noir, and tobachan sauce. They will keep for 2-3 days when loosely wrapped and stored in the refrigerator.

Health Benefits of Nameko Mushrooms

Nameko mushrooms are also used for their medicinal properties and are believed to help prevent staph infections.

Combating cancer: Nameko mushrooms have good amounts of selenium which offers antioxidant, anticancer and anti-inflammatory properties and helps to reduce cancer, thyroid disease, heart disease and cognitive decline. The polysaccharides promote anti-tumor immunity and induce tumor cells apoptosis and exhibits anti-tumor properties.

Diabetes: Nameko mushrooms are low energy diet helpful for diabetics. It has lots of water and fiber. Nameko mushrooms have natural insulin and enzymes that promotes breaking down of sugar or starch in food. It contains certain compounds that assist the functions of liver along with pancreas and other endocrine glands. It encourages the insulin production and its proper regulation throughout the body. The antibiotics found in it helps to defend diabetic’s patients from painful and life threatening conditions.

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