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!

Cook the mushrooms.

Another good option is to sauté shimeji mushrooms in a pan with unsalted butter, olive oil, or sesame oil on medium-high heat for five to ten minutes.

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.

Shimeji mushrooms can be prepared in various ways. They can be sautéed with butter or olive oil, stir-fried with vegetables, added to soups and stews, or even used as a topping for pizzas and salads. They lend a wonderful umami flavor to any dish.

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.

To extract the best flavor possible from shimeji, start cooking from cold water and cook slowly and never fully boil it.

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.

White shimeji mushrooms are milder and sweeter, while brown shimeji are richer with prominent nutty flavors. Both brown and white shimeji retain their texture well when cooked, and people describe them as firm, crisp and slightly crunchy.

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.

Is shimeji mushroom safe? ›

Is shimeji mushroom safe to eat? 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.

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.

If they have just started to wrinkle and aren't slimy, smelly or discolored, it's a sign that they will go bad soon, so use them immediately. But, if your mushrooms have lots of wrinkles and look very shriveled, they're too far gone, and it's safer not to eat them.

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.