White 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 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. When cooked, the texture is crunchy with a buttery and nutty, shellfish flavor.
White Hon Shimeji mushrooms are best suited for cooked applications such as sauting, 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 for use in soups, bisques, stews, omelets, noodle dishes, stir-fries, rice dishes, flatbreads, and sauces.
White Hon Shimeji mushrooms pair well with roasted meats, wild game, poultry, seafood such as hearty fish or scallops, steak, white wine, dried chilli pepper,
They will keep up to ten days when stored in a loose paper bag in the refrigerator.