Mushrooms Brown Shimeji (pack)

Brown Shimeji tend to have a slightly stronger, nuttier flavor, while white Shimeji are generally milder in taste. The Brown Shimeji is mostly a little firmer then the White Shimeji.

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. 

Cooking with Shimeji Mushrooms:

1. Preparation:
   • Trim off the base of the cluster
   • Separate the individual mushrooms
   • No need to wash; just wipe with a damp cloth if necessary
      
2. Cooking methods:
   • Sautéing: Quick cook in oil or butter for 3-5 minutes
   • Stir-frying: Add to stir-fries for the last few minutes of cooking
   • Roasting: Toss with oil and roast at 400°F (200°C) for 15-20 minutes
   • Simmering: Add to soups, stews, or sauces
   • Grilling: Lightly oil and grill for 2-3 minutes per side
      
3. Culinary uses:
   • Pasta dishes
   • Risottos
   • Soups and broths
   • Stir-fries
   • As a side dish
   • In omelets
   • On pizzas or in savory tarts
      
4. Flavor pairings:
   • Garlic and herbs (thyme, rosemary)
   • Soy sauce and sesame oil
   • Butter and white wine
   • Other mushrooms in mixed mushroom dishes

A must-have ingredient in many of your dishes.