This is unsurprising, since the mushrooms have only become popular outside of Japan in recent decades.Īs mentioned above, the word shimeji may be applied to other species as well, including the hon-shimeji mushroom ( Lyophyllum shimeji) and the Hatake-shimeji mushroom ( Lyophyllum decastes). The Italian names chiodini and pioppini have been applied to these mushrooms, though they were originally used to describe other species with a similar appearance. They can still be found in the wild in East Asia and parts of Europe, however they are readily cultivated and are commonly found in grocery stores.īunapi-shimeji (white beech mushrooms) are a white variety first isolated and subsequently trademarked by the Hokto corporation of Japan. These are sometimes marketed as “Hon-shimeji,” but this name correctly applies to a different mushroom that has only recently come under commercial cultivation.īuna-shimeji are saprophytic mushrooms commonly found on beech trees, giving rise to the common name ‘ beech mushroom‘. This page deals with the brown and white beech mushrooms (buna- and bunapi-shimeji respectively).
While often sold simply as ‘shimeji’ mushrooms, that name actually applies to a confusingly large number of mushroom species and varieties. Soft, dark or particularly ‘furry’ mushrooms indicates spoilage and should be discarded.Īs with most mushrooms, uncooked shimeji mushrooms do not freeze well. If this happens, the mushrooms can be washed/scrubbed a little more vigorously and then used normally. They are growing because the fungus is attempting to expand beyond its mature stalks and re-establish itself. This fuzz is not mold, but the mycelia (structures somewhat like the ‘roots’ of a fungus) of the shimeji mushroom itself. When they get a bit too old, shimeji mushrooms can start to look a little soft, and may start to grow a powdery, fuzzy surface. In this case, they should be transferred to a paper bag, kept in the refrigerator, and used within 5 days. plastic wrap), they will not keep as well. If the mushrooms are packaged in a non-porous material (e.g. If you leave this packaging on, your mushrooms will keep in the refrigerator for several weeks. The cellophane-like plastic is actually microporous, allowing air through, but keeping dirt and grime off. Shimeji mushrooms store quite well in the refrigerator if they’re given a chance to breathe a little.
STORE - If you’ve purchased mushrooms in a little plastic tub with a cellophane-like plastic covering, leave the mushrooms in this until you’re ready to use them. Only harvest wild mushrooms if you are absolutely certain of their identity and safety.
That being said, they are far more easily obtained from commercial operations, especially given their habit of growing high up on a tree. In parts of North America, Europe, and East Asia, buna-shimeji can be found growing wild. Look for them in the produce section along with other mushrooms, often in cellophane-like micro-porous plastic packages. They will create a recipe or meal to communicate your brand’s message.FIND - Buna- and bunapi-shimeji mushrooms (brown and white varieties respectively) are increasingly common in grocery stores, but are most common in Asian grocery stores or in areas with large East Asian or Italian populations. Recipe supplied by Source Food – a Cape Town-based food agency that specializes in experiential marketing.Light-bodied reds you can chill will work with this dish – think Pinot Noir or new-wave Cinsault. Serve with steamed basmati rice and fresh coriander.
Toss in tat soi and remove pan from heat allowing the leaves to wilt. Add sesame oil, soy sauce, sweet chilli sauce and a squeeze of lemon. Add mushrooms and ginger and stir-fry for further five minutes. Heat sunflower oil in a non-stick pan until hot and gently shallow-fry tofu until golden brown and crispy. Serve with Kruger Family Wines Old Vines Cinsault 2017.Ĥ00g tofu, drained and patted dry with absorbent paperĬube tofu into bite size portions and set aside.