Shimeji mushrooms
Small clustered mushrooms with round caps and a firm texture when sautéed.
What it offers and why to use it
Small clustered mushrooms with round caps and a firm texture when sautéed. Trim the tough base, separate and cook the mushrooms; do not serve them raw. Sauté without crowding to brown them.
Small clustered mushrooms with round caps and a firm texture when sautéed.
From shopping to cooking
Choose
Look for compact, dry clusters without slimy areas or unusual smells.
Store
Refrigerate in ventilated packaging or a paper bag and use promptly; avoid trapped moisture.
Prepare
Trim the tough base, separate and cook the mushrooms; do not serve them raw. Sauté without crowding to brown them.
How to make the most of it
Good pairings
Pairs with rice, fish, meat and seasonal vegetables.
How to substitute it
Choose an alternative with compatible texture and flavour and review quantity and allergens before replacing.
Recipes with shimeji mushrooms
Mushroom soup with bacon and cheese crisps
Creamy mushroom soup with sautéed mushrooms, bacon and crisp Parmesan wafers.
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Shiitake loaf with chistorra cream
Savoury mushroom loaf with creamy chistorra sauce and sautéed shimeji mushrooms.
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Beef fillet with shimeji mushrooms and port sauce
Beef fillet medallions with shimeji mushrooms and a leek, shallot and port sauce.
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