To Shop
Home | Contact | Imprint | Shop  Deutsch   English
Mushroom portraitsOyster mushroomBrown button mushroomPompomKing oyster mushroomBrown stew fungus ReishiGolden oyster musroomLung oyster mushroomNameko mushroomParasol mushroomBlack poplar mushroomPink oyster mushroomVelvet footHoresetail fungusConifer tuftShii-TakeSummer oyster mushroomChangeable agaricBlue oyster mushroomElm oyster mushroomFrequently asked questions Growing instructionsWood types Mushroom plugs Saw cut methodStraw (including pellets)Shiitake woodchip substrate Recipes + harvesting tips BooksLinks

Nameko (Pholiota nameko)

Nameko ready to harvest
Nameko ready to harvest

The nameko is sometimes called Tuscany mushroom.

The fruiting bodies grow well at temperatures of 10 to 15° (even warmer during the day), above all in early Autumn.


It is easy to grow on beech, birch, poplar or oak.

Just like the velvet foot, the nameko initially secretes starch on the caps. Especially the young fruiting bodies can have a moist, slightly slimy surface. However, this can be easily rubbed off after harvesting with a paper towel.

Nameko growing on birch logs

Nameko on birch logs; the mustrooms are growing from the place of innoculation













Profile of nameko musrooms

Taste and preparation:

Der Geschmack ist leicht nussig. Namekos passen leicht angebraten sehr gut zu Nudelgerichten.

Production and marketing:

Wird in Pilzfarmen auf Substraten angebaut, jedoch nicht in großen Mengen. d.h. man bekommt ihn im Frischpilz-Handel eher selten. Im Handel wird der Nameko (leider irreführend) auch als Goldkäppchen bezeichnet.

Growing in the garden:

Das Mycel wächst schnell und robust in die Pilzhölzer ein. Der Anbau gelingt leicht. Fruchtet meist nur 1 x im Herbst

Our products:
Plugs and grain spawn for nameko mushrooms


© Nicola Krämer. Mushroom spawn and growing advice since 1999