Melt butter, add mushrooms and other ingredients and toss. Saute till heads of mushrooms darken. Remove from heat and serve. Disclosure: CrazyKoreanCooking.com is a participant in the Amazon Associates Program and may earn commissions from qualifying purchases from Amazon.com.
Shimeji (Japanese: シメジ, 占地 or 湿地) is a group of edible mushrooms native to East Asia, but also found in northern Europe.Hon-shimeji (Lyophyllum shimeji) is a mycorrhizal fungus and difficult to cultivate. Other species are saprotrophs, and buna-shimeji is now widely cultivated. Shimeji is rich in umami-tasting compounds such as guanylic acid, glutamic acid, and aspartic acid.
Several species are sold as shimeji mushrooms. All are saprotroph except Lyophyllum shimeji.
- Hon-shimeji (ホンシメジ), Lyophyllum shimeji
- The cultivation methods have been patented by several groups, such as Takara Bio and Yamasa, and the cultivated hon-shimeji is available from several manufacturers in Japan.
- Buna-shimeji (ブナシメジ, lit. beech shimeji), Hypsizygus tessellatus, also known in English as the brown beech or brown clamshell mushroom
- Hypsizygus marmoreus is a synonym of Hypsizygus tessellatus. Cultivation of Buna-shimeji was first patented by Takara Shuzo Co.,Ltd. in 1972 as hon-shimeji and the production started in 1973 in Japan. Now, several breeds are widely cultivated and sold fresh in markets.
- Bunapi-shimeji (ブナピー), known in English as the white beech or white clamshell mushroom
- Bunapi was selected from UV-irradiated buna-shimeji ('hokuto #8' x 'hokuto #12') and the breed was registered as 'hokuto shiro #1' by Hokuto Corporation.
- Hatake-shimeji (ハタケシメジ), Lyophyllum decastes
- Shirotamogidake (シロタモギダケ), Hypsizygus ulmarius
- These two species had been also sold as hon-shimeji.
- Velvet pioppino (alias velvet pioppini, black poplar mushroom, Chinese: 茶樹菇/茶树菇), Agrocybe aegerita
Shimeji should always be cooked: it is not a good mushroom to serve raw due to a somewhat bitter taste, but the bitterness disappears completely upon cooking. The cooked mushroom has a pleasant, firm, slightly crunchy texture and a slightly nutty flavor. Cooking also makes this mushroom easier to digest. It works well in stir-fried foods, as well as with wild game or seafood. Also it can be used in soups, stews and in sauces. When cooked alone, Shimeji mushrooms can be sautéed whole, including the stem or stalk (only the very end cut off), using a higher temperature or they can be slow roasted on a low temperature with a small amount of butter or cooking oil. Shimeji is used in soups, nabe and takikomi gohan.
|Wikimedia Commons has media related to Shimeji.|
- ^Hon Shimeji located in Sweden - http://www.spiegel.de/wissenschaft/natur/0,1518,703531,00.html (German) - retrieved June 30, 2010
- ^(in Japanese)Hyoeiオリジナルコラム（なでしこ通信） 日本人はキノコが大好きArchived 2007-12-13 at the Wayback Machine, Hyogo NCC College.
- ^METHOD FOR ARTIFICIALLY CULTURING LYOPHYLLUM SHIMEJI, TAKARA AGURI KK, JP2001120059. ARTIFICIAL CULTIVATION METHOD OF LYOPHYLLUM SHIMEJI, TAKARA BIO INC, JP2007143565.
- ^NEW STRAIN OF LYOPHYLLUM SHIMEJI AND USE OF THE SAME, YAMASA SHOYU KK, JP2006271234. METHOD FOR ARTIFICIALLY CULTURING LYOPHYLLUM SHIMEJI AND CULTURE MEDIUM, Yamasa Shoyu KK, JP2007054044.
- ^(in Japanese)雪国本しめじArchived 2007-12-15 at the Wayback Machine, Yukiguni Maitake Co.,Ltd.
- ^(in Japanese)ヤマサほんしめじ, Yamasa Corporation.
- ^(in Japanese)Hypsizigus marmoreus - 長期利用微生物参考データ（食品工業利用微生物）, Ministry of Economy, Trade and Industry, Japan.
- ^Bunashimeji and BunapiArchived 2007-12-16 at the Wayback Machine, Hokuto Corporation.
- ^(in Japanese)ホクト白１号菌 (第13294号)[permanent dead link], Plant Variety Protection, Ministry of Agriculture, Forestry and Fisheries (Japan).
- Honshimeji Mushroom, RecipeTips.com. Brown Beech (Buna shimeji), White Beech (Bunapi shimeji), and the Pioppino (Agrocybe aegerita) mushrooms.
There are a lot of Italian restaurants in Japan, and you can find any kinds of Italian pasta there. There are also many “pasta restaurants” that are different from Italian restaurants. There they serve typical Italian pasta dishes such as tomato sauce and cream sauce pasta, but also more Japanese flavored and their own kinds of pasta. Japanese pasta is as popular as authentic Italian counter part.
In Japanese flavored pasta dishes, people like using salted cod roe, pickled plums and other picked vegetables as ingredients that have strong flavor and saltiness. Because they enjoy each ingredient’s own taste, the sauce doesn’t need to be heavy or complicated, but rather simply seasoned with soy sauce, salt, or citrus juice. It is pretty easy to make Japanese flavored pasta at home. There is pretty much no cooking skills involved (if you can boil spaghetti, your job is half way done!), only thing you need is fresh ingredients. In this recipe, bacon has great smokey flavor and saltiness, and Shimeji mushrooms have mild but its own savory tast which work nicely in the sauce.
Shimeji mushrooms are very common mushrooms used in many dishes in Japan. If you can’t find them, use Enoki mushrooms or regular white button mushrooms. Oba leaves have refreshing after taste good in here, but omit if you don’t have them. However, try not to skip roasted seaweed that enhances the flavor a lot.
- 1/2 lb (225g) spaghetti
- 3 slices bacon, cut to 1/2' width
- 1 clove garlic, minced
- 1 bunch Shimeji mushrooms, cut the bottom, separated into pieces by hand
- 1/2 onion, thinly sliced
- 1 Tbsp soy sauce
- 1 Tbsp Mirin
- 1 Tbsp Sake
- 1 Tbsp butter
- 3 green onions, thinly cut
- 4-5 Oba leaves, thinly cut
- thinly cut roasted seaweed
- Boil about 12 cups or 3 littler of water in a big pot and add about 3 Tbsp salt (not in the ingredients). Cook spaghetti according to the instructions on the package.
- Heat a frying pan at medium heat. Add bacon pieces and cook until browned and somewhat crispy. Add minced garlic and stir. Add Shimeji mushrooms and sliced onion and cook until tender. Add into the pan a quarter cup of boiling water from the pasta, the soy sauce, Mirin, and Sake, and stir well. Add butter in the sauce. Put the cooked spaghetti into the sauce, then add green onions. Stir for a couple of minutes to coat the spaghetti with the sauce.
- Serve on a plate, and top with thinly cut Oba leaves and seaweed.