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.