Shimeji mushrooms are native to Asia. There are different varieties of Shimeji mushrooms that are cultivated across the globe, however buna-shimeji is the most popularly cultivated mushroom. Different types of shimeji mushrooms are as follows
- Buna Shimeji
- Bunapi Shimeji
- Hatake Shimeji
These types of mushrooms usually grow on elm, Oak or Beech trees. These mushrooms always grow in clusters with a united base at the stem. The stem is usually meaty and is white in colour. Caps of these mushrooms are usually brownish or greyish. Caps tend to lose their colour as the mushroom starts maturing.
Shimeji mushrooms have meaty taste. Their texture is firm. These mushrooms are used in preparation of soups and stir fried items. These mushrooms are also ideal for casseroles. It is important to cook these mushrooms before serving them. Raw shimeji mushrooms have a bitter taste. Cooked shimeji mushrooms are flavourful. It is best to use Shimeji mushrooms in combination with other vegetables because they are rich in Umami compounds. Umami compounds are known for enhancing the flavour of food.
Shimeji Mushrooms Health Benefits
Shimeji mushrooms can be cooked in variety of ways, however it is important to eliminate the stem before cooking the mushrooms. These mushrooms are also known for their medicinal properties. High fibre content in these mushrooms is ideal for enhancing the metabolism rate naturally. It is a part of ideal diet for weight loss and weight management.