Very bitter when raw, shimeji mushrooms are ideal for cooking and develop a firm texture and a nutty, strong umami flavour. Shimeji mushrooms have burlap-coloured, smooth, petite globular caps and slender, ivory stems that connect to a thick white porous inedible base.
The Shimeji will hold its shape well when cooked and may be roasted, steamed, sauteed and pickled. Add to soups, stir fries, omelette’s and noodle dishes. Pair with seafood, citrus, grilled meats, white wine and fresh herbs.