> > > > >

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.

Please share this information with your friends. They may love it.

Also called:

Nametake (Japanese)

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

Comments

You may also like:

logo

Bon mots

"Cooks are in some ways very much like actors; they must be fit and strong, since acting and cooking are two of the most exacting professions. They must be blessed - or cursed, whichever way you care to look at it - with what is called the artistic temperament, which means that if they are to act or cook at all well, it cannot be for duds or dummies."

-- Andre Simon (Food writer & wine critic. 1877- 1970)

Myth of the Day

Myth Picture Read more >