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Shimeji is a generic name for about 20 species of mushrooms. In Japan, where Shimeji Mushrooms are very popular, "Hon-shimeji" is regarded as the true one.
In the wild, Shimeji Mushrooms grow in clusters high up in trees, often on Beech trees. They have thick stalks about 2 to 3 inches tall (5 to 7.5cm). The caps will be a mottled beige or white colour.
They are cultivated domestically now in bottles on corncobs, and harvested before the caps open.
They have a mild, nutty flavour and a crisp, firm texture.
Cooking Tips
Shimeji Mushrooms need to be cooked. Use the stalks as well. The mushrooms keep their shape and texture when cooked.
History
Native to Asia and North America.
Also called:  Beech Mushroom
Brown Beech Mushroom
Brown Clamshell Mushroom
Buna-Shimeji Mushroom
Buna Hon-Shimeji Mushroom
Clamshell Mushrooms
Hon-Shimeji Mushroom
Tomo-Motashi Mushroom Hypsizygus marmoreus, Hypsizygus tessulatus (Scientific Name) Shimeji-Pilze (German)
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Agaricus Mushrooms, Bay Boletus Mushrooms, Brick Top Mushrooms, Cauliflower Mushrooms, Cloud Ear Mushrooms, Enoki Mushrooms, Hen-of-The-Woods Mushrooms, Mushroom Gills, Nameko Mushrooms, Oyster Mushrooms, Shiitake Mushrooms, Shimeji Mushrooms, Snow Mushrooms, Stipe, Straw Mushrooms, Truffles, Wild Mushrooms, Wood Ear Mushrooms
Other entries for Vegetables
Agave, Artichokes, Asparagus, Brassica Family, Canned Vegetables, Cardoons, Celery, Corn, Cucumbers, Eggplant, Frozen Vegetables, Garlic, Gourds, Herbed Vinegars, Horseradish Tree, Hoshi Shiitake, Leafy Vegetables, Lotus, Mixed Vegetables, Pak Wan, Peas, Peppers, Root Vegetables, Sago Palm, Seaweed, Spinach, Sprouts, Squash, Tomatoes, Viscous Vegetables
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