The Hon Shimeji mushroom is also known as the Beech, Brown Beech, Buna-shimeji, and Tomo-motachi. Available in a 1# & 6# case, it is perhaps the most intriguing of the specialty mushrooms because of its good shelf life, attractive color, and wonderfully nutty flavor, it is also prized for its health benefits that have long been studied abroad, and are now being more thoroughly studied and recognized in the USA. Available in both retail and bulk packs, the Hon Shimeji is delicious sauteed, stir-fried, baked, and in soups and stews.
Shimeji Mushrooms Recipes
Sauted Garlic Butter Shimeji Mushrooms Rec cred: ruhana ebrahim Pic cred: @mamataughtmewell Ingredients: 1 punnet shimeji mushrooms 4 tablespoon garlic butter Pinch salt Pinch pepper Pinch ground green chilli Dash lemon juice. Melt butter, add mushrooms and other ingredients and toss. Saute till heads of mushrooms darken. 1/8 teaspoon Garlic Powder. Directions: In a large skillet cook onions & mushrooms in butter over medium heat for 7 minutes until tender- stirring often. Whisk in flour & keep stirring, cooking over low heat for 3 minutes. Add the chicken stock & stir, and then add the half & half in a steady stream while cooking. 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. Pour in a splash of soy sauce and 2-3 drops of toasted sesame oil.