What are they?
Mushrooms are a delicious and nutritious addition to many recipes. Whether you’re a novice or a connoisseur, a simple meal can be elevated by adding a few sliced mushrooms to the recipe. The four most popular varieties of shimeji mushrooms – hon-shimeji, buna-shimeji, bunapi-shimeji, and maitake – can be roasted or used in stir fry dishes or soups.
What do they taste like?
Characterized by their clustered apperance, and petite globular caps, shimeji mushrooms contribute a mild, nutty taste and firm, crunchy texture to any recipe that calls for them. They are common ingredients in Japanese kitchens, and are frequently used for stir-fries and tempura dishes.
Its delicate flavor and toothsome texture, shimeji mushrooms should be eaten cooked and not raw. When cooked, they develop a mild nutty flavor with a lightly sweet taste. The texture is wonderfully tender yet chewy at the same time.
How do I use them?
From soups, stews, noodles, salads to rice bowls, the Shimeji mushrooms is widely used in Japanese cuisine. Both caps and stalks of shimeji are edible. The mushrooms can be stir-fried, roasted, steamed, sauteed and even pickled. They are favored by the Japanese for its endless possibilities in cooking. Try combining your shimeji mushrooms with other varieties of mushrooms such as oyster or shiitake in a dish to create some textural bites.
Are they healthy?
Low in fat and high in dietary fiber, shimeji mushrooms are a great source of protein, zinc, B vitamins, copper and more! So there are plenty of reasons to enjoy these delicious mushrooms! Plus did we mention how great they taste?
How do I store them?
You can store the mushrooms in a sealed bag in the refrigerator for up to a week.