Shimeji is a generic name for about 20 species of mushrooms. In Japan, where Shimeji Mushrooms are very popular, "Hon-shimeji" is regarded as the true one.
In the wild, Shimeji Mushrooms grow in clusters high up in trees, often on Beech trees. They have thick stalks about 2 to 3 inches tall (5 to 7.5cm.) The caps will be a mottled beige or white colour.
They are cultivated domestically now in bottles on corncobs, and harvested before the caps open.
They have a mild, nutty flavour and a crisp, firm texture.
Shimeji Mushrooms need to be cooked. Use the stalks as well. The mushrooms keep their shape and texture when cooked.
Native to Asia and North America.
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Beech Mushroom; Brown Beech Mushroom; Brown Clamshell Mushroom; Buna-Shimeji Mushroom; Buna Hon-Shimeji Mushroom; Clamshell Mushrooms; Hon-Shimeji Mushroom; Tomo-Motashi Mushroom; Hypsizygus marmoreus, Hypsizygus tessulatus (Scientific Name); Shimeji-Pilze (German); Buna-shimeji, Buna hon-shimeji, Hon-shimeji, Tomo-motashi (Japanese)