Hon-Shimeji Mushrooms for sale Description/Taste. Hon-Shimeji Mushrooms for sale, Brown beech mushrooms have burlap colored, smooth petite globular caps and ivory white slender stems that connect to a thick white porous inedible base which allows them to grow and They have piquant, umami aromas, sharp flavor when freshly, mild and nutty when cooked and a firm chewy texture that softens with. Popular shimeji mushrooms varieties include Hon-shimeji (brown beech shimeji mushroom of the Lyophyllum species – mostly popular in Japan), Bunapi shimeji (white beech shimeji), buna shimeji (brown beech shimeji mushroom of the Saprotroph species), and piopinno among others. Nutritional Composition. Shimeji mushroom is a potential natural anticancer agent Shimeji mushrooms are rich in glycoprotein (HM-3A), marmorin, beta-(1-3)-glucan, hypsiziprenol, and hypsin. These compounds inhibit the proliferation of various cancer cells such as leukemia, hepatoma, breast, sarcoma, lung carcinoma cells (6). Wild Brown Hon Shimeji mushrooms are available in the fall, while cultivated Brown Hon Shimeji mushrooms are available year-round. Fresh Hon-Shimeji mushrooms, organically cultivated in pristine conditions. Delicate in appearance, with thin stems and nickel-sized caps. Hon-shimeji grows in small clusters and should be separated for cooking.

Hon Shimeji Brown
Hon Shimeji Mushrooms Brown
White Hon Shimeji Mushrooms

The Hon Shimeji mushroom will retain much of its crisp texture through cooking and as a result is very commonly used to provide some additional texture to stir fry's, soups, and stews. Storage Tips Mushrooms should be kept in the refrigerator in a paper bag.

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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.

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?

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

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.

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:

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?

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.

Hon Shimeji Brown

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

Hon Shimeji Mushrooms Brown

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