Laura Smith
White shimeji mushrooms, also known as white beech mushrooms, are a common variety of mushrooms found in Japan. They are cultivated in North America, Europe, and Australia as well. Shimeji mushrooms have a nutty, savoury flavour and are defined by their long stems and globular caps. They are sold in clusters, and the base of the cluster must be removed before cooking. White shimeji mushrooms can be cooked in a variety of ways, including roasting, boiling, stir-frying, and sauteing. They are commonly used in Japanese dishes like miso soup, rice bowls, and ramen.
| Characteristics | Values |
|---|---|
| Species | Over 20 species, including hon-shimeji, Bunapi-shimeji (white beech mushroom), and Buna-shimeji (brown beech mushroom) |
| Appearance | Long stems and globular caps |
| Origin | Forests in East Asia and Northern Europe; cultivated in North America and Europe |
| Taste | Bitter when raw; better when cooked |
| Preparation | Cut the base, separate the stems, wash, and dry |
| Cooking Methods | Slow-roasted, boiled, sautéed, stir-fried |
| Storage | Refrigerate uncooked mushrooms in a paper bag inside a plastic bag; store cooked mushrooms in an airtight container for up to a week |
| Common Pairings | Garlic, butter, olive oil, sesame oil, soy sauce, rice vinegar, scallions, spinach |
| Nutritional Benefits | Rich in antioxidants, protein, potassium, and fiber; anti-inflammatory, anti-bacterial, and antifungal properties |
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What You'll Learn
Cut the stems and caps apart
Shimeji mushrooms are a type of edible mushroom with over twenty species. They are defined by their long stems and globular caps and are native to forests in East Asia and some parts of Northern Europe.
To prepare white shimeji mushrooms, start by cutting the base of the mushroom bundle with a sharp kitchen knife. This step removes the part that binds the mushrooms together. After cutting the base, separate the individual mushrooms by pulling them apart with your fingers. You can also use a knife to help you separate the stems and caps, ensuring that you don't damage the mushrooms in the process.
Once you have separated the stems and caps, give the mushrooms a quick rinse under cold running water if they appear dirty. Be careful not to soak the mushrooms, as they will absorb water and become mushy. Instead, gently brush off any dirt or rinse them briefly and pat them dry with a paper towel.
Now that the stems and caps are apart and cleaned, you can choose to cook them as they are or cut them further to your desired size. Both the stems and caps are edible, but some cooks prefer to use only the caps. You can cook the mushrooms in various ways, including sautéing, stir-frying, boiling, or slow-roasting them.
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Wash and dry the mushrooms
To prepare white shimeji mushrooms, it is important to wash and dry them thoroughly before cooking. Firstly, inspect the mushrooms for any dirt. If they appear dirty, gently rinse them under cold running water, taking care not to scrub too hard as they may be damaged. You can also use a brush to gently remove any dirt. After rinsing, use a paper towel to pat them dry. Alternatively, you can let them air dry on a clean surface before cooking.
It is worth noting that there is a common misconception that mushrooms should not be washed. However, this is simply a myth. A quick rinse will not cause any harm, as long as you avoid soaking them for an extended period, as they will absorb too much water.
When washing mushrooms, it is important to examine them for any signs of spoilage. Mushrooms should have a plump texture, uniform colour, and pleasant smell. Avoid mushrooms that have dark or mouldy spots, or smell funky, like ammonia or fish.
Proper storage is crucial to maintain the freshness of unwashed mushrooms. They should be stored in a loose paper bag in the refrigerator, which allows them to breathe. Placing the paper bag inside a plastic bag can help prevent the mushrooms from absorbing odours from the fridge.
By following these steps, you can effectively wash, dry, and store white shimeji mushrooms, ensuring they are clean, fresh, and ready for cooking.
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Cook by roasting, boiling, or stir-frying
Shimeji mushrooms, including white shimeji, are edible and popular in Japanese cooking. They have a bitter taste and are difficult to digest when raw, so they should always be cooked before eating.
Roasting
To roast white shimeji mushrooms, preheat your oven to a low temperature. Place the mushrooms on a baking tray and roast them slowly.
Boiling
To boil white shimeji mushrooms, simply place them in a pot of boiling water. You can also add other ingredients to the water, such as soy sauce or rice vinegar, to enhance the flavor of the mushrooms.
Stir-frying
To stir-fry white shimeji mushrooms, heat some olive oil, unsalted butter, or sesame oil in a pan or skillet over medium-high heat. Cut the base of the mushrooms and separate the stalks, then add them to the pan. Sauté the mushrooms for 5 to 10 minutes, stirring occasionally, until they are golden brown. You can also add other ingredients to the pan, such as garlic, soy sauce, rice vinegar, scallions, or chives.
It is recommended to give the mushrooms a quick rinse before cooking, but make sure not to soak them as they will absorb a lot of water. You can also wipe them with a wet kitchen towel if you see any dirt.
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Store leftovers in the fridge
Storing leftover white shimeji mushrooms properly is essential to maintain their freshness and quality. Here are some detailed instructions for storing leftover cooked and uncooked white shimeji mushrooms in the fridge:
Storing Leftover Cooked White Shimeji Mushrooms:
- Allow the cooked mushrooms to cool down to room temperature.
- Place the mushrooms in an airtight container or a sealed plastic bag.
- Store the container or bag in the refrigerator.
- Consume the mushrooms within four to five days.
Storing Leftover Uncooked White Shimeji Mushrooms:
- Keep the mushrooms unwashed and uncut to extend their shelf life.
- Place the unwashed and uncut mushrooms in a loose paper bag.
- Optionally, place the paper bag inside a plastic bag to prevent the mushrooms from absorbing fridge odours.
- Store the bag(s) in the refrigerator.
- Use the mushrooms within a few days to a week.
By following these storage instructions, you can ensure that your leftover white shimeji mushrooms remain fresh and suitable for consumption.
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Serve with rice, soup, or ramen
White shimeji mushrooms are a versatile ingredient that can be used in a variety of dishes. Here are some ideas for serving them with rice, soup, or ramen:
Rice
White shimeji mushrooms can be served as a side dish for rice-based meals. For example, they can be stir-fried with other ingredients like vegetables, soy sauce, and rice vinegar, and served with lentil rice stir-fry. They can also be marinated in miso and soy sauce, then roasted until crispy and served with a poke bowl. Additionally, they can be cooked with rice and served in rice bowls or rice noodles.
Soup
White shimeji mushrooms are commonly used in Japanese miso soup, a popular dish in Japan, especially during the fall. To make this soup, combine purified water, shimeji mushrooms, and onion in a pot. Cook over medium heat until it gently boils, then reduce the heat and simmer for a few minutes. Turn off the heat, add miso, and serve with scallions on top. This soup is best served with mild-flavoured dishes to truly appreciate its unique taste.
Ramen
White shimeji mushrooms are an excellent addition to ramen. They can be stir-fried with other ingredients such as vegetables, eggs, herbs, and noodles, and served in a simple broth. They can also be cooked with other types of mushrooms and added to ramen, providing an earthy flavour that complements the dish.
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Frequently asked questions
Uncooked white shimeji mushrooms should be stored in a paper bag inside a plastic bag in the refrigerator. The paper bag will absorb any excess moisture, and the plastic bag will prevent the mushrooms from absorbing odours from the fridge.
Use a sharp knife to cut off and remove the base of the mushroom bundle. Separate the stems with your fingers and give the mushrooms a quick rinse under cold water if they look dirty. Allow them to air-dry before cooking.
White shimeji mushrooms can be slow-roasted in the oven at a low temperature, boiled in water, or sautéed in a pan with butter, olive oil, or sesame oil on medium-high heat for 5-10 minutes.
White shimeji mushrooms are commonly used in Japanese dishes like miso soup, rice bowls, and ramen. They can also be stir-fried with ingredients like garlic, spinach, soy sauce, sake, and mirin.
