Mushroom Network Grow Stick - Forest Nameko

Description

The Mushroom Network Grow Stick - Forest Nameko is closely related to the Chestnut mushroom (Pholiota adiposa) and is native to the hardwood oak and beech forests of Asia. They have a very similar appearance to the Chestnut, but the shiny orange caps are covered in a natural type of gelatine instead of the scales. While some might think the gelatine is a sign of the mushroom going bad, it is in fact perfectly normal. The gelatinous layer is the reason these mushrooms have become sought after in the culinary world.

They are a standard ingredient in Japanese Miso soup, where they act as a natural thickener and flavour enhancer. While they are one of the most popular mushrooms in Japan, they are not widely used in western countries due to their slimy appearance, although they are starting to grow in popularity (for good reason)! These versatile mushrooms can be used in a variety of dishes including soups, stir-fries, and pasta. They are best grilled, or boiled. Their mild and slightly nutty flavour will add a delicious element to your dish.

Nameko mushrooms need a very high humidity while pinning and fruiting, we strongly suggest using a Shotgun Fruiting Chamber (SGFC) to fruit this species.

How do you make a Shotgun Fruiting Chamber?

Need:

- 3L plastic container (found at shops like Mambo’s, Plastic Warehouse, Westpack etc)
- 6mm wood drill bit
- Drill
- Marker
- Perlite

Method: 

1. First, mark off all the points for drilling your holes. You’ll be drilling holes on all sides of the plastic tub as well as the lid. Your holes should be about 5cm apart, you can be as accurate or inaccurate as you like, all that matters is that you get some air into the chamber.

2. After you’ve marked off all the points, use your 6mm wood drill bit to make the holes. Do not push too hard or you’ll crack the plastic.

3. Once all the holes have been drilled, try to pick off as many plastic bits as you can to make the holes as neat as possible. Don’t worry about getting them all, but getting the big ones is important.

4. Soak some perlite using a colander and running water, and then add that to the bottom of your chamber. It should be about 3cm deep at least.

5. Using a spray bottle, mist the sides of the insides of your chamber and the lid, then place your cut grow stick inside and wait for results!

Tips:

When purchasing your plastic container, make sure you get one that has enough length and height for your mushrooms to grow unhindered. We’ve found that a length of at least 35cm and height of about 30cm works well.

If you’re not noticing any pins forming, your grow stick could be suffering from low fresh air exchange. Try leaving the lid of your SGFC open by a few centimeters. Depending on how your mushrooms react – try opening it more, or maybe closing it a bit.

Another sign of low fresh air exchange is when your fruits become “leggy”. This is when the stipe of the mushrooms is much longer than usual, and the caps tend to be smaller.

When doing your daily misting, you should make sure each “wall” of your fruiting chamber has moisture on it. It doesn’t need to be dripping with water, just enough to see the moisture. If you ever come to your chamber and you see that there’s no moisture on one of the walls, give it a mist!

Forest Nameko Harvesting Instructions:

Nameko mushrooms should be harvested before the caps of the fruiting bodies open, and should be picked in their clusters by gently twisting the cluster at the base. Store them in a cool place, and they can keep for up to four days. If one stores them below 5C, their shelf life can increase up to just over a week.

- Wash your hands with soap and water before harvesting
- Lightly grip the base of the cluster and with a twisting and pulling motion carefully separate the mushrooms from the substrate of the grow stick
- Try not to take too much substrate off of the grow stick
- Tape up your hole with some clear packaging tape as neatly as possible, with as little chance for air to enter the gaps.

Features

• Delicate nutty flavour
• Great for pasta, soups and stir fries
• Popular in Japan

Specifications