Shimeji


Shimeji is a group of edible mushrooms native to East Asia, but also found in northern Europe. Hon-shimeji is a mycorrhizal fungus and difficult to cultivate. Other species are saprotrophs, and buna-shimeji is now widely cultivated. Shimeji'' is rich in umami tasting compounds such as guanylic acid, glutamic acid, and aspartic acid.

Species

Several species are sold as shimeji mushrooms. All are saprotroph except Lyophyllum shimeji.
;Mycorrhiza
;Saprotroph
Shimeji should always be cooked: it is not a good mushroom to serve raw due to a somewhat bitter taste, but the bitterness disappears completely upon cooking. The cooked mushroom has a pleasant, firm, slightly crunchy texture and a slightly nutty flavor. Cooking also makes this mushroom easier to digest. It works well in stir-fried foods, as well as with wild game or seafood. Also it can be used in soups, stews and in sauces. When cooked alone, Shimeji mushrooms can be sautéed whole, including the stem or stalk, 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.