White Shimeji Mushroom

White Shimeji Mushroom 150g. White shimeji is an albino version of brown shimeji mushrooms. They get their bright white colour by being grown in the dark. Shimeji mushrooms should always be cooked. They possess a mild almond, shellfish-like flavor and are a great addition to seafood soups. White Shimeji Mushrooms - per pack of 150g. Loyalty Point Mechanics: Epalengke decides to grant points to its registered users for products purchases or actions taken (answer to survey) for example. This is my white beech. I call him shimeji. It comes in white and brown. Grows on beech trees, therefore the name. Nice and firm, with a nutty flavor. After you cut the bottom off, all the rest is edible, delicious, Buy the shimeji with breeding ground, it stays fresh much longer. You probably can't wait to eat it anyway, but I say it to be sure: best to use it the same day you bought it.

Northern California is experiencing major heatwave in these past few days. The temperature exceeds 38 Celsius (100 Fahrenheit) for 3 days now, and I have no mood to stand in the kitchen. With that in mind, I will share this really quick and delicious stir fry with you, butter garlic soy sauce shimeji stir fry.

Shimeji (beech mushroom) and other ingredients for this stir-fry

Shimeji is actually not just one mushroom, but a group of edible mushrooms native to East Asia. Like most mushrooms, shimeji is rich in guanylic acid, glutamic acid, and aspartic acid, basically components that make shimeji mushrooms full of umami flavors.

Two varieties of shimeji that are commonly sold in the US are buna shimeji/brown beech/brown clamshell mushroom and bunapi shimeji/white beech/white clamshell mushroom.

White Shimeji Mushroom How To Cook

If you have never tried shimeji before, you are missing out, and I think they look super cute too :) If you can get both the brown and the white varieties, I think using both varieties lends the dish a pretty color combo presentation.

To prepare shimeji, trim off the root part (like enoki if you ever tried that). Then, tear off individual mushroom stalks so they don’t all bunch up together. If you see any dirt, just wipe them off with a wet kitchen town since it’s always better not to submerge mushrooms in water.

Aside from shimeji, you will also need unsalted butter, garlic, soy sauce, salt, ground white pepper, and scallion.

5 Minutes Stir Fry

Once your prep work is done, the dish should be ready in no time.

Heat butter in a frying pan over medium-high heat. Once the butter melts, add shimeji to the pan and cook for 2 minutes.

Add garlic into the pan, mix well and cook for 30 seconds.

Add soy sauce, salt, and ground white pepper. Once the sauce is dry, turn off the heat and transfer to a serving plate.

Serve the shimeji stir fry immediately garnished with thinly sliced scallion.

Voila! You have a quick and delicious shimeji mushroom dish. If you want, you can pair this with a plate of pasta too for a quick weekday meal.

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Shimeji mushrooms … difficult to pronounce but delicious to eat. Their deep umami flavor and wide versatility in cooking make up for the initial challenge of trying to pronounce the name of these wonderful mushrooms.

A Little Background

Native to eastern Asia, shimeji mushrooms are in fact not one type of mushroom but a group of edible mushrooms with more than 20 varieties. They have long stems and tiny round caps. The three most common types used in Japanese food are bunapi-shimeji, buna-shimeji, and hon-shimeji.

Hon-shimeji is challenging to grow but the other two are currently cultivated extensively in the United States, Canada, Australia, and Europe.

You may know shimeji mushrooms by their more common name “beech mushrooms” – referred to in this way due to the fact that they typically grow on fallen beech trees. The buna shimeji mushroom is known as the brown beech or brown clamshell mushroom, whereas the bunapi shimeji is called the white beech or white clamshell mushroom.

They are also found growing in northern Europe where they are referred to as pioppino mushrooms. Check out the article The Best Way To Cook Pioppino Mushrooms on this site for links to recipes with an Italian twist.

What Are The Health Benefits of Shimeji Mushrooms

Shimeji mushrooms are a superb source of nutrients but must be cooked in order for us to be able to access their nutrients.

Buna-shimeji or the brown beech mushroom provides a significant source of B vitamins (pantothenic Acid, riboflavin, and thiamin), as well as potassium, zinc, and copper. They are low in calories and fat, and are high in dietary fiber and protein. They’re cholesterol-free and sodium-free. They also contain beta-glucans which boost immunity and may help fight cancer.

A study conducted in Japan concluded that beech mushrooms (along with maitake and king trumpet) help lower plaque deposits in the arteries.

White Shimeji Mushroom

Lastly, shimeji mushrooms contain glutamic acid, guanylic acid, and aspartic acid, which are the sources of their umami flavors.

I explain more about umami in this article Umami Flavor: Your Guide To Making Your Own With Mushrooms.

Where Can I Buy Shimeji Mushrooms?

Readily available year-round now, shimeji mushrooms are commonly sold in a cluster in a sealed cellophane bag.

You have the very best chance of locating them at an Asian supermarket, although with the increasing popularity of mushrooms in general, stores such as Whole Foods might also carry them.

Do I Need To Wash Shimeji Mushrooms?

Commercially grown shimeji mushrooms are generally kept quite clean when growing. So all you need to do in order to prepare them for cooking is cut off the base of the cluster, separate the stems, and gently rinse them.

Can I Eat Them Raw?

Shimeji mushrooms tend to have a bitter taste when raw so eating them that way is not recommended. Cooking improves the taste, taking away the bitterness and leaving in its place a mild nutty flavor with a lightly sweet taste. Cooking them also increases the bioavailability of the nutrients and the ease with which they can be digested.

What Are The Differences Between The White And The Brown Beech Mushrooms?

Mushrooms

There is a slight difference in the taste of the white beech vs. the brown beech mushrooms. The brown ones have a more intense “mushroomy“ or umami taste, whereas the white ones tend to have a slightly sweeter taste when cooked.

How To Use Shimeji Mushrooms

Cajon fu vst download. Use these delicious mushrooms in all the same dishes you’d use white button, oyster, enoki, or cremini mushrooms. They go well with stir-fries, noodle bowls, soups, omelets, and stews. I love combining several types of mushrooms in one dish to get even more mushroom goodness and umami flavor.

Why not add them to a mushroom broth? Check out this delicious recipe for The Ultimate Comfort Food: Medicinal Mushroom Broth.

Shimeji really shine when simply stir-fried and eaten as a side dish. I was inspired by this recipe here and the one in the video below but I created my own variation that you’ll find below.

White Shimeji Mushroom Recipe

I had 3 different types of mushrooms in my fridge last night so I made the following side dish. I never measure ingredients for a stir-fry. I just eye-ball the ingredients based on how much I know I’m going to eat. It’s not accurate, I know, but you know your appetite and that of your eaters better than I do.

Ingredients:

  • 1 scant tsp. avocado oil
  • 1 package brown beech mushrooms
  • 1 package enoki mushrooms
  • 5 cremini mushrooms, sliced
  • a handful sugar snap peas
  • 2-3 drops of toasted sesame oil (Amazon affiliate link)
  • 1 tsp. black or white sesame seeds
  • 1 clove of garlic, crushed
  • 1 stalk of green onion, sliced

Preparation:

White Shimeji Mushroom
  • Separate and clean the enoki and brown shimeji mushrooms.
  • Cut off the base of the stems.
  • Wipe off the cremini and then go ahead and slice them
  • Cut the ends off the sugar snap peas

Directions:

  • Add 1 tsp. avocado oil to your pan
  • Add the crushed garlic clove and cook for a minute or two
  • Add the cremini mushrooms and cook for another 1 or 2 minutes
  • Toss in the shimeji mushrooms and the enoki as well as the sugar snap peas
  • Pour in a splash of soy sauce and 2-3 drops of toasted sesame oil
  • Stir for 2 minutes
  • Pour the veggies onto a plate
  • Garnish with sesame seeds and sliced green onions.
  • Enjoy!

An Easy Stir-Fry With 3 Types of Mushrooms

Japanese cooks Noriko and Yuko at Japanese Cooking 101 demonstrate this tasty and super easy sauteed mushroom recipe.

FAQ

Should I Buy Organic or Conventional Shimeji Mushrooms?

You’ll find both organically-grown and conventionally-grown shimeji mushrooms in stores. In general, mushroom growing is done without added pesticides or fertilizers. So therefore, it’s the origin and composition of the substrate (growing medium) used to grow the mushrooms that determines whether or not it is organic.

For example, one of the largest growers of shimeji mushrooms in the U.S., the Hokto Kinoko Company, grows all of their mushrooms according to U.S. certified organic standards on organic non-GMO rice bran and corn bran.

Can I Grow Shimeji Mushrooms Myself?

White Shimeji Mushroom Ramen

If you can’t find shimeji mushrooms in your local area or you’re game to take on a fun home growing project, you can definitely grow them yourself.

In Canada, shimeji grow kits are available from MushroomKit.ca.

I haven’t been able to find any shimeji or beech mushroom grow kits in the U.S., but if you want to grow them from scratch, Root Mushroom Farm sells brown beech liquid culture.

>> Check price on Amazon for brown beech liquid culture

Bunashimeji

Then, check these articles on this site for instructions on growing from scratch.

Growing Mushrooms: A Beginner’s Guide
What Mushroom Growing Supplies Will You Need For Your Home Growing Adventure?
Mushroom Grow Chamber: Complete Guide To Building Your Own

White Shimeji Mushrooms Health Benefits

Final Thoughts

I’ve just recently discovered shimeji mushrooms and I’m so glad I did. I love having another tasty and nutrient-dense food item to vary up my cooking. What will you be making with your shimeji mushrooms?

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