Just selected several mushrooms in my CSA box.
“Nameko mushrooms are best suited for cooked applications such as sautéing, grilling, or boiling. The gelatinous covering on the caps acts as a natural thickener and is often used in soups, stews, risotto, and sauces. The best way to enhance the thickening agent is to sauté the mushrooms. To create a caramelization or glaze, it is recommended to roast or grill the mushrooms with meat and vegetables”
Sauteing, grilling, broiling? So high heat, low liquid?
Another reference says Avoid low temp cooking with little liquid, which can move the texture of this gel towards okra .
Another says "When sautéed, this mushroom’s silky texture and vibrant orange color are spectacular. "
I don’t get it, and I’ve already opened the package because when I finally got home today, and opened my box, they seemed to be accumulating liquid.
I should probably make soup, but its not really my thing. Anybody have experience with these?