Brown shimeji mushrooms are the most popular mushrooms in Japan. They grow in clusters, have long stalks and small caps. The mushrooms are considered a delicacy among many chefs worldwide. Buna-shimeji have a similar taste to their albino version: a pleasant, firm and slightly crunchy texture. Always cook buna shimeji. Before cooking, trim off the inedible base of their cluster, separate the stems and blanch shimeji in salted water for 2 minutes. Then cool them down and proceed with desired recipe
Botanical name: Hypsizygus tessellatus
Common name: Brown clamshell mushroom, brown beech mushroom, buna shimeji, bunashimeji mushroom, beech mushroom, brown hon shimeji, Japanese honey mushroom
Taste: A mild nutty flavour with a pleasant slightly crunchy texture
Nutritional value: Brown shimeji mushrooms contain iron, zinc, copper, potassium, thiamin, pantothenic acid, and riboflavin.
Ideal for: Stir-fry, soup, sauce, sauté, pasta, omelette, and rice
Shimeji Brown Mushrooms