Fresh White Shimeji Mushrooms/ White Beech Mushrooms/ Hon Shimeji 200g - imported weekly from Thailand
White Beech mushrooms have ivory white colored smooth petite globular caps and identically colored slender stems that connect to a thick white porous inedible base which allows the mushrooms to grow. White Beech mushrooms have piquant aromas, sharp flavor when fresh, sweet and buttery when cooked and a firm crunchy texture that softens with cooking.
Shimeji mushrooms must be cooked. They cook fairly quickly and can be prepared in a number of ways (e.g. stir-frying, in soups, baked, etc.). They don't overcook too easily, but they're best when still firm. Hon Shimeji, White Beech mushrooms pair well with garlic or shallots and strong, savory herbs. Sauté or braise mushrooms in olive oil; season with soy, ginger, green onions or stock. Pairs well with tomatoes, red bell peppers and citrus fruits and is an ideal choice for tempura, stir-frys, stews and soups. To prepare, leave in small clusters or break into individual stems.
Storage:
Short Term: Shimeji mushrooms are often sold in a breathable plastic wrap. This is an ideal storage system. If they've been opened or they're in non-breathable plastic, wrap uncut and unwashed mushrooms in a paper towel and refrigerate in an unsealed bag. Fresh mushrooms will keep for up to several weeks when stored properly. Raw shimeji mushrooms do not freeze well.
Fresh produce from Thailand.
