Shimeji Totally Explained

Everything about Shimeji totally explained

Shimeji (占地) is a group of edible mushrooms native to East Asia. Hon-shimeji (Lyophyllum shimeji) is a mycorrhizal fungi (similar to matsutake, porcini and truffle) and difficult to cultivate, while others are saprotroph and buna-shimeji is now widely cultivated. Shimeji is rich in umami taste such as guanylic acid, glutamic acid, and aspartic acid.

Species

There are several species sold as shimeji mushrooms. All are saprotroph except Lyophyllum shimeji.

Mycorrhiza

Hon-shimeji, Lyophyllum shimeji ť The cultivation methods have been patented by several groups, such as Takara Bio and Yamasa, and the cultivated hon-shimeji is available from several manufacturers in Japan.

Saprotroph

Buna-shimeji (lit. beech shimeji), Hypsizygus tessellatus, also known in English as the Brown Beech or Brown Clamshell Mushroom ť Hypsizygus marmoreus is a synonym of Hypsizigus tessellatus. Cultivation of Buna-shimeji was first patented by Takara Shuzo Co.,Ltd. in 1972 as hon-shimeji and the production started in 1973 in Japan. Now, several breeds are widely cultivated and sold fresh in markets.

Bunapi-shimeji, known in English as the White Beech or White Clamshell Mushroom ť Bunapi was selected from UV-irradiated buna-shimeji ('hokuto #8' x 'hokuto #12') and the breed was registered as 'hokuto shiro #1' by Hokuto Corporation.

Hatake-shimeji (ja:ハタケシメジ), Lyophyllum decastes

Shirotamogidake (ja:シロタモギダケ), Hypsizigus ulmarius ť These two species had been also sold as hon-shimeji.

Velvet pioppino (alias Velvet pioppini, Black poplar mushroom, chinese: 茶樹菇), Agrocybe aegerita

Cooking

The Shimeji should always be cooked, it isn't a good mushroom to serve raw. When raw this mushroom has a somewhat bitter taste; the bittereness 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. In stir-fried foods, as well as with wild game or seafood it's a good mushroom. Also it can be used in soups, stews and in sauces. When cooked alone, Shimeji mushrooms can be sautéed as a whole, including the stem or stalk (only the very end cut off), using a higher temperature or they can be slow roasted on a low temperature with a small amount of butter or cooking oil. Shimeji is used in soups, nabe and takikomi gohan.

Further Information

Get more info on 'Shimeji'.

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