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(Scientific Name: Lyophyllum shimeji) Small in size, this type of Asian mushroom is one of the numerous Shimeji varieties common to Japan. The term 'Shimeji' is often used to describe one of over 20 species such as the Clamshell, the Beech, or the Pioppino mushroom. However, when referred to as the Hon shimeji (also Honshimeji or Hon-shimeji), the name is typically, but incorrectly, referencing the similar looking Brown Beech (Buna shimeji or Buna-shimeji) or the White Beech (Bunapi shimeji or Bunapi-shimeji) mushrooms, which are also known as the Brown and White Clamshell mushrooms. The Pioppino Mushroom (Agrocybe aegerita) most often refers to the Velvet Pioppino which also has an appearance that is very similar to the Brown or White Beech with a distinctively different shade of coloring. The Hon shimeji is really the only true shimeji species and is a delicacy in Japan. The Hon shimeji has been more difficult to obtain in the past but has started to be cultivated in the recent years, making this species more obtainable.

The Honshimeji mushroom grows in bunches of delicate, compact white stems 1 to 2 inches high, topped with small light brown or off white caps. The flesh of this mushroom is crisp in texture, providing a crunchy and juicy meat that may taste somewhat nutty or herb flavored when cooked. It is not a good mushroom to serve raw, since the flavor and ability to digest it will not be favorable. It is a good mushroom to serve in stir-fried foods, with wild game or seafood, in soups or stews, and in a variety of sauces. When cooked alone, Honshimeji mushrooms can be sautéed using a higher temperature or slow roasted on a low temperature with a small amount of butter or cooking oil.

When storing, keep the mushrooms refrigerated and eat within 10 days of storage. When preparing, cut off the base of the cluster so each mushroom is individually cut at the stem. Wash or brush lightly if necessary to remove any dirt particles and then prepare by cooking.

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Shimeji mushrooms … difficult to pronounce but delicious to eat. Their deep umami flavor and wide versatility in cooking make up for the initial challenge of trying to pronounce the name of these wonderful mushrooms.

A Little Background

Native to eastern Asia, shimeji mushrooms are in fact not one type of mushroom but a group of edible mushrooms with more than 20 varieties. They have long stems and tiny round caps. The three most common types used in Japanese food are bunapi-shimeji, buna-shimeji, and hon-shimeji.

Hon-shimeji is challenging to grow but the other two are currently cultivated extensively in the United States, Canada, Australia, and Europe.

You may know shimeji mushrooms by their more common name “beech mushrooms” – referred to in this way due to the fact that they typically grow on fallen beech trees. The buna shimeji mushroom is known as the brown beech or brown clamshell mushroom, whereas the bunapi shimeji is called the white beech or white clamshell mushroom.

They are also found growing in northern Europe where they are referred to as pioppino mushrooms. Check out the article The Best Way To Cook Pioppino Mushrooms on this site for links to recipes with an Italian twist.

Shimeji Mushrooms Whole Foods Recipes

What Are The Health Benefits of Shimeji Mushrooms

Shimeji mushrooms are a superb source of nutrients but must be cooked in order for us to be able to access their nutrients.

Buna-shimeji or the brown beech mushroom provides a significant source of B vitamins (pantothenic Acid, riboflavin, and thiamin), as well as potassium, zinc, and copper. They are low in calories and fat, and are high in dietary fiber and protein. They’re cholesterol-free and sodium-free. They also contain beta-glucans which boost immunity and may help fight cancer.

A study conducted in Japan concluded that beech mushrooms (along with maitake and king trumpet) help lower plaque deposits in the arteries.

Lastly, shimeji mushrooms contain glutamic acid, guanylic acid, and aspartic acid, which are the sources of their umami flavors.

I explain more about umami in this article Umami Flavor: Your Guide To Making Your Own With Mushrooms.

Where Can I Buy Shimeji Mushrooms?

Readily available year-round now, shimeji mushrooms are commonly sold in a cluster in a sealed cellophane bag.

You have the very best chance of locating them at an Asian supermarket, although with the increasing popularity of mushrooms in general, stores such as Whole Foods might also carry them.

Do I Need To Wash Shimeji Mushrooms?

Commercially grown shimeji mushrooms are generally kept quite clean when growing. So all you need to do in order to prepare them for cooking is cut off the base of the cluster, separate the stems, and gently rinse them.

Can I Eat Them Raw?

Shimeji mushrooms tend to have a bitter taste when raw so eating them that way is not recommended. Cooking improves the taste, taking away the bitterness and leaving in its place a mild nutty flavor with a lightly sweet taste. Cooking them also increases the bioavailability of the nutrients and the ease with which they can be digested.

What Are The Differences Between The White And The Brown Beech Mushrooms?

There is a slight difference in the taste of the white beech vs. the brown beech mushrooms. The brown ones have a more intense “mushroomy“ or umami taste, whereas the white ones tend to have a slightly sweeter taste when cooked.

How To Use Shimeji Mushrooms

Use these delicious mushrooms in all the same dishes you’d use white button, oyster, enoki, or cremini mushrooms. They go well with stir-fries, noodle bowls, soups, omelets, and stews. I love combining several types of mushrooms in one dish to get even more mushroom goodness and umami flavor.

Why not add them to a mushroom broth? Check out this delicious recipe for The Ultimate Comfort Food: Medicinal Mushroom Broth.

Shimeji really shine when simply stir-fried and eaten as a side dish. I was inspired by this recipe here and the one in the video below but I created my own variation that you’ll find below.

I had 3 different types of mushrooms in my fridge last night so I made the following side dish. I never measure ingredients for a stir-fry. I just eye-ball the ingredients based on how much I know I’m going to eat. It’s not accurate, I know, but you know your appetite and that of your eaters better than I do.

Ingredients:

1 scant tsp. avocado oil
1 package brown beech mushrooms
1 package enoki mushrooms
5 cremini mushrooms, sliced
a handful sugar snap peas
2-3 drops of toasted sesame oil (Amazon affiliate link)
1 tsp. black or white sesame seeds
1 clove of garlic, crushed
1 stalk of green onion, sliced

Preparation:

Separate and clean the enoki and brown shimeji mushrooms.
Cut off the base of the stems.
Wipe off the cremini and then go ahead and slice them
Cut the ends off the sugar snap peas

Directions:

Add 1 tsp. avocado oil to your pan
Add the crushed garlic clove and cook for a minute or two
Add the cremini mushrooms and cook for another 1 or 2 minutes
Toss in the shimeji mushrooms and the enoki as well as the sugar snap peas
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