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White Hon Shimeji mushrooms are small to medium, growing in tightly packed bunches with convex, rounded button caps and slender stems. The little caps are pure white, pale, smooth, and crisp. The ivory stems are slender, averaging 5-7 centimeters in height, and connect to a thick, white, inedible base. White Hon Shimeji mushrooms have an almond-like aroma and a sharp, bitter flavor when fresh. The texture is crunchy with a buttery and nutty shellfish flavor when cooked.
White 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. Before cooking, the mushrooms should be lightly brushed to remove dirt and debris. They should not be washed as the mushrooms are porous, and too much water will change the texture. White Hon Shimeji mushrooms can be incorporated into different cuisines, including European and Asian, and hold their shape well in soups, bisques, stews, omelets, noodle dishes, stir-fries, rice dishes, flatbreads, and sauces. White Hon Shimeji mushrooms pair well with roasted meats, poultry, seafood such as hearty fish or scallops, steak, and dried chili pepper.
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