Brown Hon Shimeji mushrooms are small to medium in size, growing in tightly packed bunches with convex, rounded, button caps and slender stems. The petite caps are buff to burlap-colored, smooth, and crisp. The ivory to cream-colored stems is slender, averaging 5-7 centimeters in height, and connect to a thick, white, porous inedible base. Brown Hon Shimeji mushrooms have piquant, savory aromas and a sharp, bitter flavor when fresh. When cooked, the texture is tender and chewy with a mild, herbal, and nutty flavor.
Brown Hon Shimeji mushrooms are best suited for cooked applications such as sauteing, braising, stewing, and roasting as their raw flavor tends to be unpalatably strong. They can be incorporated into different cuisines including European and Asian, and they hold their shape well for use in soups, stews, omelets, noodle dishes, stir-fries, hot pot, rice dishes, and sauces.
They will keep up to ten days when stored in a loose paper bag in the refrigerator.
Butter Garlic Soy Sauce Shimeji Stir Fry
2 tablespoons unsalted butter
100-gram white shimeji, remove root and tear into pieces
100-gram brown shimeji, remove root and tear into pieces
3 cloves garlic, minced
1 tablespoon soy sauce
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1 scallion, thinly sliced