Sarah Brown
Shimeji mushrooms are edible mushrooms that grow natively on decaying beech trees in East Asia and parts of Northern Europe. They are defined by their long stems and globular caps and are a popular ingredient in Japanese cooking. Shimeji mushrooms should always be cooked before eating, as they have a bitter taste and are difficult to digest when raw. When cooked, they have a mild, nutty flavour and a crunchy texture. They are a useful ingredient in many dishes, including ramen, miso soup, rice bowls, stir-fries, and salads. To prepare shimeji mushrooms, use a sharp knife to remove the base of the cluster, separate the stems, and wash the mushrooms. They can be cooked in a variety of ways, including stir-frying, boiling, or slow-roasting in the oven at a low temperature.
| Characteristics | Values |
|---|---|
| Taste | Shimeji mushrooms have a bitter taste when eaten raw, but a mild, nutty flavor when cooked. |
| Edibility | Always cook shimeji mushrooms before eating. Both the stems and caps are edible, but some people only eat the caps. |
| Preparation | Cut off the base of the cluster with a sharp knife, then separate the stems with your fingers. Wash the mushrooms under cold running water, gently brushing off any dirt, then allow them to air dry before cooking. |
| Cooking methods | Shimeji mushrooms can be slow-roasted in the oven at a low temperature, boiled in water, stir-fried, sautéed, or added directly to soups or ramen. |
| Cooking time | Shimeji mushrooms cook very quickly, but they can become chewy if overcooked. |
| Flavor pairings | Shimeji mushrooms go well with garlic, butter, soy sauce, salt, ground white pepper, scallions, spinach, sesame seeds, and Japanese pumpkin. They can also be used to enhance the flavor of chicken, seafood, stews, and pasta. |
| Storage | Store leftover cooked shimeji mushrooms in a sealed plastic bag or airtight container in the refrigerator for up to a week. Store uncut, unwashed shimeji mushrooms in a loose paper bag in the refrigerator to allow them to breathe. |
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What You'll Learn
Cutting and cleaning
Preparing shimeji mushrooms for cooking is straightforward, but there are a few steps to follow to ensure they are ready for your dish. Shimeji mushrooms are a type of edible mushroom with over 20 species, recognised by their long stems and globular caps. They are native to East Asia and parts of Northern Europe, but are now cultivated in North America, Europe, and Australia.
First, use a sharp kitchen knife to remove the base of the cluster. All varieties of shimeji mushrooms have an interconnected base that needs to be cut off before cooking. Some species, such as tanba and daikoku, have bigger stalks that should be broken down to ensure even cooking. Once the base is removed, separate the stems with your fingers. Both the stems and caps are edible, but some cooks choose to only use the caps.
Next, wash the mushrooms under cold running water, gently brushing off any dirt. Be careful not to scrub too hard, as this can damage the mushrooms. Allow them to air dry before cooking.
Shimeji mushrooms are best cooked before eating, as they have a bitter taste when raw and are difficult to digest. When cooked, they have a mild, nutty flavour and a crunchy texture. They are a great addition to many dishes, including Japanese cuisine such as miso soup, rice bowls, and ramen.
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Cooking methods
Shimeji mushrooms are a type of edible mushroom that grows natively on decaying beech trees in East Asia and parts of Northern Europe. They have a nutty, savoury flavour and a distinctive look with long stems and globular caps.
Stir-frying
Stir-frying is a quick and easy way to cook shimeji mushrooms. Heat some butter in a pan over medium to medium-high heat. Separate the stems with your fingers, cut off the base, and add the mushrooms to the pan. Cook for 2 minutes, then add crushed or minced garlic and stir-fry for another 30 seconds to a minute. You can also add other vegetables like red peppers, scallions, shallots, or spinach to the stir-fry. Season with soy sauce, salt, ground white pepper, coriander, black pepper, mirin, or sake. Stir-fried shimeji mushrooms can be served as a side dish or paired with pasta or rice.
Boiling
Boiling is another simple way to cook shimeji mushrooms. After cutting off the base and separating the stems, boil the mushrooms in water for a few minutes until tender. Boiled shimeji mushrooms can be added to soups, ramen, or other dishes.
Slow-roasting
For a more intense flavour, try slow-roasting shimeji mushrooms in the oven at a low temperature. Cut off the base, separate the stems, and roast the mushrooms until they are tender and slightly crispy. Slow-roasted shimeji mushrooms can be used as a topping for salads, soups, or other dishes.
Sautéing
Sautéing is a quick cooking method that involves cooking the mushrooms in a small amount of butter or oil over relatively high heat. Cut off the base of the mushrooms, separate the stems, and sauté them in a pan with some crushed garlic. You can also add other ingredients like spinach, soy sauce, sake, or mirin. Sautéed shimeji mushrooms can be served as a side dish or used as a topping.
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Flavour pairings
Shimeji mushrooms are a versatile ingredient that pairs well with a variety of flavours and dishes. Here are some flavour pairings to try:
Stir-Fry: One of the most popular ways to cook shimeji mushrooms is to stir-fry them. You can use butter or oil as a base and add ingredients like garlic, scallions, shallots, and soy sauce. The mild, nutty flavour of the mushrooms complements the savoury, buttery taste of the dish. This quick and easy dish can be served as a side or paired with pasta for a complete meal.
Japanese Dishes: Shimeji mushrooms are commonly used in Japanese cuisine. They work well in miso soup, ramen, and rice bowls. For a flavourful ramen dish, try combining shimeji mushrooms with duck breast, charred corn, and spicy gochujang miso broth. The mushrooms also go well with red peppers, spinach, and seasonings like coriander, black pepper, mirin, and minced garlic cloves.
Meat and Seafood: Shimeji mushrooms can enhance the flavour of meat and seafood dishes. Try adding them to chicken or seafood stews, or using them as a side dish to complement the main protein. Their savoury, nutty flavour will add depth to these dishes.
Salads and Soups: The crunchy texture and mild flavour of shimeji mushrooms make them a great addition to salads and soups. They can be used raw or cooked in these dishes, adding a healthy, tasty element.
Spices and Seasonings: When cooking shimeji mushrooms, consider using spices and seasonings like coriander, black pepper, salt, and ground white pepper to enhance their flavour. Topping the cooked mushrooms with toasted sesame seeds and green onions adds a crunchy, savoury element.
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Storage
Storing shimeji mushrooms depends on whether they are fresh, cooked, or bought packaged.
If you have foraged your own shimeji mushrooms, store them unwashed in a loose paper bag in the refrigerator. They should keep for a few weeks.
If you have leftover, cooked shimeji mushrooms, place them in a sealed container or plastic bag in the refrigerator for up to a week.
If you have bought your shimeji mushrooms packaged, with a breathable plastic covering, you can keep them in the fridge for a few weeks. However, if the plastic wrap is impermeable, transfer the mushrooms to a breathable container or paper bag and use within five days.
If your shimeji mushrooms are loose or unwrapped, place them in a paper bag or wrap them in kitchen paper, then put them in a plastic bag and keep them in the refrigerator. Use them within a few days.
Only clean your shimeji mushrooms immediately before using them, as they won't last as long once washed.
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Varieties
Shimeji mushrooms are a variety of Asian mushrooms with over 20 species. They are native to East Asia but are also cultivated in North America, Europe, and Australia. The two most common varieties are the brown shimeji (Buna-shimeji) and the white shimeji (Bunapi-shimeji).
The brown variety, also known as the brown beech, brown clamshell, or beech mushroom, is richer in flavour than its white counterpart. It is also known as hon-shimeji, which can be confused with the white variety, but the brown mushrooms are the ones most commonly found in supermarkets.
The white shimeji mushroom is also known as the white beech mushroom, white clamshell mushroom, or Bunapi-shimeji. It is milder in flavour than the brown variety. The white mushrooms are also commonly found in supermarkets.
Less common varieties include the hon-shimeji and hatake-shimeji mushrooms, which are not usually found outside of Japan. Another variety is the tanba, which tends to have larger stalks. In Japanese stores, you may also come across the daikoku variety, which is even larger and requires a longer cooking time.
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Frequently asked questions
First, use a sharp knife to remove the base of the cluster. Then, separate the stems with your fingers. Finally, wash the mushrooms under cold running water, gently brushing off any dirt.
Shimeji mushrooms can be cooked in a variety of ways, including stir-frying, slow-roasting in the oven at a low temperature, or boiling in water. They are best cooked for a short time, as they can become chewy when overcooked.
Shimeji mushrooms are commonly used in Japanese cuisine, such as miso soup, rice bowls, and ramen. They also go well in stir-fries, soups, and salads, and can enhance the flavour of main dishes like chicken, seafood, and pasta.
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