beech mushroom

SHIMEJI WHITE - 蟹味菇

中文销售
The Shimeji mushroom 蟹味菇, also known as the beech mushroom, is a small but mighty fungus that has caught the attention of many foodies. With its delicate and earthy flavour, it is no wonder that this mushroom has become a staple in many culinary dishes around the world.
This tiny mushroom is packed with nutrients, vitamins and minerals. The Shimeji mushroom is a great ingredient that deserves a place in every kitchen and on every plate.

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Content Shimeji Flavor's Finest:

20x150g Box./Pal.: 100

Content Shimeji mix 4x150g

600g Box./Pal.: 160

Storage advice

In the fridge 1 week

Availability

Year round

Country of origin

South Korea / China

HOW TO PREPARE

COOK

5-7 min

STIR-FRYing

2-4 min

Deep-frying

2-4 min

steaming

6 min

FAQ SHIMEJI

Is shimeji mushroom safe to eat?
Cooked, the Shimeji mushroom is safe to eat. The cooked/fried mushroom has a pleasant, firm, slightly crunchy texture and a slightly nutty flavour. Cooking also makes this mushroom more digestible.

What is the difference between shimeji and white mushroom?
Shimeji mushrooms (beech mushrooms) are bundled stems with round caps. White mushrooms are loose mushrooms, round with a white top. Shimeji mushrooms have much more flavour unlike the white mushroom which has a neutral taste. Shimeji has a savoury, nutty, umami flavour, slightly sweet and buttery. The brown Shimeji is even richer in flavour.

How do you clean shimeji?
Cut off the bottom and loosen the stems. Mr Shimeji can be consumed directly. If it has some soil on it, you can clean it with a piece of kitchen paper or a mushroom brush. Do not wash them with water, they absorb water and mushrooms already have a lot of water in them. If you boil or fry them, the water will seep out.

BRUSCHETTA WITH GEMARINEERDE SHIMEJI

With this bruscetta you score well with your friends and family, backyard party or an Italian dish. Tasty and easy to prepare. That's our game. Choose your favorite!

BRUSCETTA WITH M. SHIMEJI & M. ENOKI