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Nametake Mushrooms



Nametake is the Japanese name for the wild version of Enoki Mushrooms.

Nametake grow wild in Asia and North America on tree trunks and roots, live or dead. They can survive freezing and thawing and keep on growing.

The caps will be 2 to 3 inches wide (5 to 7.5 cm), and instead of being a pale cream colour like Enoki, will be yellowish or tan, and feel slightly sticky. The stems will be shorter than those of Enoki, and instead of being white, will be reddish-brown and feel like velvet.

They have a slightly radishy taste.

Fresh ones should be firm and shiny. Avoid those that are soft and slimy.

Cooking Tips

Rinse and pour boiling water over any ones gathered in the wild.

See also:

Wild Mushrooms

Beefsteak Mushrooms; Blewit Mushrooms; Branched Oyster Fungus; Chanterelle Mushrooms; Chicken-of-the-Woods Mushrooms; False Morels; Field Mushrooms; Granulated Bolete Mushrooms; Hedgehog Mushrooms; Honey Mushrooms; Horse Mushrooms; King Trumpet Mushrooms; Lion's Mane Mushrooms; Lobster Mushrooms; Matsutake Mushrooms; Morel Mushrooms; Mousseron Mushrooms; Nametake Mushrooms; Oronge Mushrooms; Porcini Mushrooms; Puff Ball Mushrooms; Slippery Jack Mushrooms; St George's Mushrooms; Stone Mushrooms; Wild Mushrooms; Wine Cap Mushrooms

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Also called:

Nametake (Japanese)

Citation

Oulton, Randal. "Nametake Mushrooms." CooksInfo.com. Published 24 September 2004; revised 26 August 2005. Web. Accessed 05/30/2016. <http://www.cooksinfo.com/nametake-mushrooms>.

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