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Shimeji Mushrooms



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.

Cooking Tips

Shimeji Mushrooms need to be cooked. Use the stalks as well. The mushrooms keep their shape and texture when cooked.

History Notes

Native to Asia and North America.

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Also called:

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)

Mushrooms

Bay Boletus Mushrooms; Brick Top Mushrooms; Cauliflower Mushrooms; Cloud Ear Mushrooms; Corn Smut; Dried Mushrooms; Enoki Mushrooms; Hen-of-The-Woods Mushrooms; Hoshi Shiitake; Marinated Mushrooms; Mushroom Butter; Mushroom Cutters; Mushroom Fumet; Mushroom Gills; Mushroom Ketchup; Mushrooms; Nameko Mushrooms; Oyster Mushrooms; Shiitake Mushrooms; Shimeji Mushrooms; Snow Mushrooms; Stipe; Straw Mushrooms; Truffles; Wild Mushrooms; Wood Ear Mushrooms

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