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Nameko - Growkit

Nameko - Growkit

€12,50
€12,50
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Pholiota microspora

Mushroom with character packed in small bundles, should not be missing in a stir-fry dish.

Description

The nameko is a popular mushroom in Asia, the region of origin. In the Netherlands it is also sold under the name bundle fungus because of the way it is presented; in small bundles. The nameko is a firm mushroom with a naturally thin, silky gelatin layer that disappears during preparation. The taste of the shiny, amber-colored mushroom is earthy and reminiscent of the forest. We grow this mushroom on packages with sawdust. Traditionally, we leave a small piece of the growth soil in place when cutting. This improves shelf life. It just needs to be cut off before use. The mushrooms are therefore immediately loose. The nameko should not be missing in stir-fries or noodle soups.

 

Nutritional value per 100 g

energy 23/97 kcal/kJ
fat 0,2 g
– of which saturated 0 g
carbohydrates
 1,4 g
– of which sugars 0,4 g
fiber 3,8 g
protein 2,1 g
salt 0 g


Yummy

Nameko is classically used in miso soup. The thin layer of gelatin around the mushroom provides a light binding in the soup. Nameko can be cooked, baked or briefly stewed. The mushroom is also delicious in all kinds of stir-fry and wok dishes due to its firm taste. The combination with game or poultry is still somewhat unknown here, but more than worth trying.

 

Instructions

1. Substrate selection: You will receive the substrate in a sealed Microsac. Make sure it does not overheat. Keep the bag at its optimum temperature, between 18 and 23°C. The inside of the substrate is always warmer than the outside and it should never heat up above 25°C or the center of the block may die. The bag is sterile and breathing, keep it complete and unpunctured. Keeping the substrate at lower temperatures is also fine, it will slow down the growing process but not harm it.

2. Fructification: When you see small mushrooms – primordia – coming up naturally on the surface of the substrate bag under the plastic, cut the plastic and put the bags in a damp and shady place, between 15 and 20°C or even a bit colder and with relative humidity (RH) above 90%. A shadowy corner or a moist greenhouse / cellar (with windows) will do just fine. Make sure the atmosphere in and around the bag is moist. Don’t use direct watering or raining or the mushrooms will rot. You could put the bag on a moist surface like wet earth to keep moisture up.

3. Fructification (continued): Contradictory to what many may think, mushrooms also need a certain amount of oxygen and sunlight. Make sure you cut the bag so that the fruits receive a lot of light and oxygen. Most people make slits in the bag through which the mushrooms will grow.