Shimeji mushrooms are a group of East Asian mushrooms with a nutty, umami flavor. They are available fresh or dried and can be used in a variety of dishes. They should be lightly cooked and can be substituted with oyster mushrooms if necessary. They can be ordered online and bulk pricing is available.
Shimeji is a term used to refer to a group of mushrooms with similar flavor profiles used in Japanese cooking. These mushrooms are native to East Asia and are also found in parts of Europe. Shimeji mushrooms are often available in Asian grocery stores in both fresh and dried forms, and can sometimes be purchased in supermarkets. They are also sometimes known as beech mushrooms, a reference to the substrate some types of shimeji prefer.
These mushrooms are white to creamy brown in color, growing in clusters with small, rounded, narrow caps. The prized hon-shimeji mushroom is difficult to grow because it is a mycorrhizal fungus that grows in a symbiotic relationship with plants, whereas buna-shimeji mushrooms grow on decaying organic material and are relatively easy to grow.
Raw, these mushrooms have a bitter taste. When cooked, they develop a rich, nutty taste and remain crispy when cooked lightly. They are packed with the flavor known as “umami” in Japanese cuisine. “Umami” is often translated as “salty” and is difficult to describe, although it can be found in a number of different foods and is likened to a hearty, meaty flavor. Shimeji mushrooms can be used in soups, stews, stir-fries, and a wide variety of other dishes as an accent or ingredient, depending on the cook’s tastes.
If cooks are using fresh mushrooms, it is recommended that they are gently brushed and rinsed before use to remove the soil. The mushrooms should be lightly cooked to maintain their crunchiness while taking the edge off their bitter flavor. Dried mushrooms usually need to be rehydrated for use. The easiest way to rehydrate mushrooms is to cover them in a layer of boiling water. The mushrooms will swell as they take on water and then can be drained and used. If the water is reserved, it can be used as a flavoring and to deglaze pans.
If a recipe calls for shimeji mushrooms and none are available, cooks can use oyster mushrooms as a substitute or experiment with other mushroom varieties that have a tangy, slightly nutty flavor. You can often order shimeji online through companies that supply Japanese ingredients. Prices vary according to the company, the season and whether the mushrooms are sold fresh or dried. Bulk pricing is sometimes available and cooks might consider placing a group order with friends.
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