Brown Shimeji Mushroom

    Brown Shimeji Mushroom


    Origin: Japan

    Known for their delicate flavour and toothsome texture, shimeji mushrooms should be eaten cooked and not raw. When eaten raw Shimeji mushrooms taste bitter and when cooked, these brown-capped clusters are crunchy and have a sweet nutty flavour. The texture is wonderfully tender yet chewy at the same time. 

    These small edible mushrooms can be identified by their long stems and tight concave caps. They should always be eaten cooked, never raw, as they can be difficult to digest unless the mushrooms have spent some time under heat. They perform well treated with just about any type of cooking method, be it high, low, quick, or slow. So feel free to fry them or put them into a braise, and enjoy the shimeji’s subtle earthy goodness. 

    These are usually used in stir-fried foods and soups, stews and sauces. They can also be sautéed  whole, including their stems.

    Add to soups, stir-frys, omelettes and noodle dishes. Pair with seafood, citrus, grilled meats, white wine and fresh herbs.

    Excellent with Japanese staples like soy sauce, miso, dashi, mirin, rice, and excellent with olive oil, mild herbs, pasta, and other relatively light flavours.

    Shimeji mushrooms are a great accompaniment to noodles. They are rich in umami tasting compounds such as guanylic  acid, glutamic acid, and aspartic acid. These are cholesterol and sodium-free, low in fat and high in dietary fibre. Also, a great source of protein, zinc, B vitamins and copper. 

    Shimeji Mushrooms are loaded with health benefits which are reason enough to enjoy them. They lower cholesterol, aid weight loss, help manage diabetes and are natural anti-cancer food. They are also anti-inflammatory, antimicrobial and anti-parasitic.