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Nameko Mushroom Pasta

Nameko might have a weird rep for being slimy, but this versatile mushroom goes well with pasta too!

Servings

2

Prep Time:

5 min.

Cook for:

15 min.

Good For:

Lunch, Dinner

Introduction

Nameko Mushroom Pasta

You’ll normally find nameko in Japanese miso soup or mixed rice, but there are many ways to eat this delicious and gelatinous (sounds better than “slimy” haha) mushroom!
Nameko mushrooms, native to Japan, have a delicate, earthy flavor with a slightly nutty undertone, making them a versatile addition to various dishes. These mushrooms are rich in nutrients, including B vitamins, vitamin D, antioxidants, and dietary fiber, which support overall health and boost the immune system. Additionally, they are low in calories, making them a healthy choice for weight management.
Since we’re experiencing a rice shortage, I wanted to think up recipes that use Japanese produce without rice. Thankfully nameko pairs great with olive oil!

nameko mushroom pasta eat with meraki

Ingredients

  • Nameko mushroom, 1 handful
  • Shiso leaves, 3
  • Pasta of your choice
  • Olive oil
  • Salt
  • White wine
Sauté garlic in olive oil until brown.
Add nameko, several dashes of salt and a splash of white wine.
Sauté at medium heat for 5 min.
Add boiled pasta (I used gluten-free pasta), shiso leaves and some pasta water, then sauté at low heat for another 2-3 min. Don’t overcook here as you want the shiso leaves to taste fresh.
Enjoy!

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