Small amber-brown mushrooms whose caps are coated in a slippery, jelly-like layer, with a mild, slightly nutty taste. They are cooked in soups, hot pots and stir-fries, and also sold dried.
I made a pot of soup with nameko mushrooms and tofu.
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滑子蘑 and 滑菇 are other names for the same mushroom. Its small amber-brown caps have a slippery, jelly-like coating, which gives it the 滑 'slippery' in its name.