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February 2, 2019 by Julia

Nameko Mushroom – Pholiota Nameko

The Nameko mushroom, Pholiota Nameko, a cousin of the Chestnut mushroom, is well known in Japanese cuisine for its silky texture, thickening properties, and its subtle earthy flavor with fruity and nutty notes. For centuries it has been a staple of Japenese cusine accenting stir fries and miso soups. Native to the island and found in beech and oak forests, this golden slimy capped mushroom grows in clusters, and has many applications.

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This mushroom’s slimy cap gelatinous properties allow it to thicken soups and sauces naturally, delicately adding a new textural element to any dish. The silky texture holds well after its been sauteed or grilled, making it a perfect pairing to seafood, game, and mixed vegetables.

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    3 months ago by mycoterrafarm September 14, from 10 to 4PM Hosted at Mycoterra Farm, 75 Stillwater Road, South Deerfield, MA 01373 MUSHROOMS WORKSHOPS BURGERS, OYSTER BAR, TEAS LOCAL ART ENTERTAINMENT & GAMES ID TABLE BEER TENT LIVE MUSIC
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    5 months ago by mycoterrafarm Fresh Mushroom Primavera, served over herbed jasmine rice. (Vegetarian and Gluten Free) Tomorrow ia Saturday, and the farmer's markets are in full swing. Come down to Northampton, Greenfield, Great Barrington or Somerville from 9am to 1pm for some great Mycoterra Farm mushrooms and other local treats! Pick up what you need to make this delicious meal for yourself, friends and family. One half pound mixed Mycoterra farm mushrooms (a pint of shiitake and oyster work well) A zuchiini, sliced One quarter red onion, sliced One carrot, sliced One ear corn, cobbed One tomato, cut into small wedges 2 cloves garlic,
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