Shimeji Mushrooms recipe (2024)

FAQs

What do you do with shimeji mushrooms? ›

Shimeji mushrooms are super versatile. In addition to soups, pasta dishes, and hot pots, you can add them to omelets or sautee them with olive oil or butter. Wish to learn more about Japanese cooking? Sign up for our free newsletter to receive cooking tips & recipe updates!

Directions. Melt butter in a small sauce pan over medium-low heat. Add the mushrooms and cook them gently, stirring frequently, until they are tender—3 to 5 minutes. (The idea is to fully cook the mushrooms without browning them or the butter.)

I especially don't recommend washing shimeji because these mushrooms absorb moisture easily. However, if you want, quickly rinse them right before you cook it. Shimeji has just a touch of an earthy and rich flavor, and it's often used for stir-fried and simmered dishes.

Shimeji should always be cooked: it is not a good mushroom to serve raw due to a somewhat bitter taste, but the bitterness disappears completely upon cooking. The cooked mushroom has a pleasant, firm, slightly crunchy texture and a slightly nutty flavor. Cooking also makes this mushroom easier to digest.

How Long do Shimeji Mushrooms Last? If they're sold in a permeable cellophane-like plastic-topped container, shimeji mushrooms will keep in the fridge for several weeks. If they've been opened, or they're sold in impermeable plastic wrap, they should be used within about 5 days.

The texture of frozen shimeji mushrooms may change, but the taste stays the same. Therefore, it is difficult to preserve for displaying purposes, but can be used for cooking. If restaurants utilized flash freezers then the mushrooms can be preserved for cooking, reducing the total wastes and losses.

Yes, Shimeji mushrooms are one of the most nutritious varieties of mushrooms. They are high in fibre, vitamins and minerals, particularly B vitamins and iron. These mushrooms contain significant amounts of vitamin D, an essential vitamin that is usually low in the winter months and during the year for most people.

Like any mushroom, shimeji mushroom has many health benefits and no fats. It is packed with minerals such as iron, calcium and potassium. Shimeji mushroom can work as ingredients against cancer. It can help lower your cholesterol levels and help you with diabetes.

Fresh mushrooms remain alive and breathing long after they are harvested, once packaged they enter hibernation. They are still breathing and may use up all the oxygen within the package, thus generating a little alcohol. However, it does not affect the quality of the product.

While it's completely safe to consume, some brown buna-shimeji can be slightly bitter which is a natural taste of the buna-shimeji due to the the presence of the natural element called Terpene. Terpenes are aromatic compounds found in many plants.

Can you eat white shimeji raw? ›

It is not recommended to eat the white shimeji mushroom raw, because it tastes a bit bitter. The white shimeji goes well with meat and fish dishes. It contains a good dose of vitamin B and fibre, so it is also very healthy.

When eaten raw, shimeji mushrooms have a bitter taste and are difficult to digest. Always cook shimeji mushrooms before eating them.

In a medium pot, combine purified water, shimeji mushrooms and onion. Cover and cook over medium heat until a gentle boil (seethe “Notes” below for how to extract the flavor of shimeji.) Then reduce the heat to low and continue to simmer for 5 minutes. Turn off the heat.

Cooked, the Shimeji mushroom is safe to eat. The cooked/fried mushroom has a pleasant, firm, slightly crunchy texture and a slightly nutty flavour. Cooking also makes this mushroom more digestible.

What Do They Taste Like? Shimeji mushrooms have a savory, nutty, umami flavor, with slightly sweet and buttery notes. The brown variety are a bit richer, while the white ones are milder, but both types are loaded with mushroomy flavor.

Current Facts. White Hon Shimeji mushrooms, botanically classified as Hypsizygus marmoreus, are edible mushrooms native to Eastern Asia and are members of the Tricholomataceae family.

Shimeji mushrooms - cutting off the hard base

To some the chaff is attached, so be sure to cut away this hard base before using.