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.