Nameko Mushrooms

The Nameko is a unique looking mushroom that we cultivate here at the farm. This orange colored mushroom is super popular in Asia where it is a standard ingredient in Miso soup. The Nameko has a natural gelatin on its cap that works wonders for thickening soups and sauces. Our friends over at Gjelina, make an amazing duck sausage pizza with our Nameko mushrooms, mozzarella, and olive oil. Looks delicious, now I'm hungry...

I know some of you have been asking for Nameko recipes at the local farmers' markets so I came across this one earlier today. I am going to sample it out for dinner this week and if you find a better one, feel free to post a comment.

Miso Soup with Nameko Mushrooms

Serves 4 as a first course

Dashi is a broth made from the sea vegetable kombu, collected from the icy coastal waters of the islands of Japan. It may be purchased in Asian or natural foods stores as a dehydrated powdered broth. Traditionally, miso is made from fermented soy beans with combinations of grains. Red miso is usually made with rice. Mixed withnameko mushrooms, this soup is delicious. 3 cups water About 1 tablespoon dashi powder 3-1/2 tablespoons red miso 1/2 cup diced tofu (optional) One 7-ounce can nameko mushrooms

Heat the water in a large saucepan and add 1 tablespoondashi powder, or the amount required to make 4 cups ofdashi (see the instructions on the dashi powder container). In a small bowl, liquefy the miso with 3 to 4 tablespoons of the dashi water, then mix with the remainder of the dashiwater in the saucepan. Bring the mixture to a boil and immediately add the tofu and the nameko mushrooms with their liquid. After a half minute or so, when the broth is heated almost to the boiling point, the soup is ready to be served. Do not overcook.