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Know as: Hypsizygus tessulatus, white clamshell, buna shimeji or hon-shimeji. This mushroom is native to East Asia, but these are grown here in America, and they are certified organic.
*The Shimeji should always be cooked, it is not a good mushroom to serve raw. When raw this mushroom has a somewhat bitter taste; the bittereness disappears completely upon cooking. The cooked mushroom has a pleasant, firm, slightly crunchy texture and a delicious slightly nutty flavor. Cooking also makes this mushroom easier to digest. In stir-fried foods, as well as with wild game or seafood it is a good mushroom. Also it can be used in soups, stews and in sauces. When cooked alone, Shimeji mushrooms can be sautéed as a whole, including the stem or stalk (only the very end cut off), using a higher temperature or they can be slow roasted on a low temperature with a small amount of butter or cooking oil. Shimeji is used in soups, nabe and takikomi gohan.
*reference: Wikipedia
This item is out of season, please try our dried product during the off season. If you have any questions, you can call us at 1-800-682-0036, or email us at oregonmushrooms@msn.com
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