Dried Nameko Mushroom Pholiota microspora Hua Zi Gu (100g)
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The Nameko Mushroom (also known as the Pholiota Nameko Mushroom or Hua Zi Gu) is a small, amber-brown mushroom with a slightly gelatinous. It is rich in vitamins, calcium, potassium and sodium. It can be used in miso soup and nabemono.
This mushroom (also known as the Pholiota Nameko Mushroom or Hua Zi Gu) is a small, amber-brown mushroom with a slightly gelatinous. It has an earthy, forest flavour that is enhanced when sauteed. The layer of naturally occurring gelatin on the cap allows the Nameko mushroom to lightly thicken soups and sauces.
BENEFITS MAY INCLUDE:
May help the resistance of staph infection
Can assist with strengthening the immune system
May help reduce cholesterol
Can be used to combat mental health disorders
There are many different Nameko Mushroom recipes you can try - both Western and Eastern. You can try pasta with Nameko mushrooms and grated truffle for a spin on an Italian classic.
Multi mushroom patties are tender inside and crunchy outside and allows you to also use Shiitake Mushrooms.
If you are a vegetarian, why not try tofu with Nameko Mushroom sauce? It's super easy:
1. Wrap the tofu in paper towels and place it on a cutting board. Tilt the cutting board by putting something under one end. Place a heat resistant dish that weighs 300 g on top of the tofu, and leave it for 1 hour to drain the excess water. Coat the tofu with plain flour before frying.
2. Heat a frying pan and coat with vegetable oil. Brown both sides of the tofu and Japanese leek. At the same time, put the dashi stock and thinly sliced Shiitake mushrooms in a sauce pan, and bring it to a boil.
3. Add the seasonings, and when the mushrooms are cooked through, add the katakuriko dissolved in water to thicken the sauce.
4. Serve the fried tofu and Japanese leek onto a plate and pour over the sauce
All Vita Herbal Nutrition dry authentic herbs are free of sulphur, herbicides and pesticides.