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Brown Hon Shimeji mushrooms are small to medium in size, growing in tightly packed bunches with convex, rounded, button caps and slender stems. The petite caps are buff to burlap-colored, smooth, and crisp. The ivory to cream-colored stems are slender, averaging 5-7 centimeters in height, and connect to a thick, white, porous inedible base. Brown Hon Shimeji mushrooms have piquant, savory aromas and a sharp, bitter flavor when fresh. When cooked, the texture is tender and chewy with a mild, herbal, and nutty flavor.
Wild Brown Hon Shimeji mushrooms are available in the fall, while cultivated Brown Hon Shimeji mushrooms are available year-round.
Brown Hon Shimeji mushrooms, botanically classified as Hypsizygus tessellatus, are edible mushrooms native to Eastern Asia and are members of the Tricholomataceae family. Also known as Brown Beech mushrooms, Japanese Honey mushrooms, Brown Clamshell mushrooms, and Buna Shimeji in Japan, wild Brown Hon Shimeji mushrooms grow on hardwood trees and are most often found on beech trees. In the west, they can be found on poplar trees. Cultivated Brown Hon Shimeji mushrooms are grown on substrates composed of sawdust, grain, and organic agricultural waste in a climate-controlled environment for nutrition and uniform growth. Brown Hon Shimeji mushrooms are considered a delicacy and are favored by chefs for their nutty flavor and versatility in many different global cuisines.
Brown Hon Shimeji mushrooms contain iron, zinc, copper, potassium, thiamin, pantothenic acid, and riboflavin. It’s important to note that uncooked Brown Hon Shimeji mushrooms are not easily digested, and the nutritional components are rendered useless to the human body unless the mushroom is cooked.
Brown Hon Shimeji mushrooms are best suited for cooked applications such as sautéing, braising, stewing, and roasting as their raw flavor tends to be unpalatably strong. They can be incorporated into different cuisines including European and Asian, and they hold their shape well for use in soups, bisques, stews, omelets, noodle dishes, tempura, stir-fries, hot pot, rice dishes, and sauces. Brown Hon Shimeji mushrooms pair well with roasted meats, wild game, poultry, seafood, white wine, soy sauce, rice wine vinegar, miso, ginger, garlic, shallots, lemons, duck fat, leeks, tarragon, and rosemary. They will keep up to ten days when stored in a loose paper bag in the refrigerator.
The term “shimeji” is used by the Japanese to refer to at least twenty different species of mushrooms and is usually paired with another word describing the particular variety. In Italy, Brown Hon Shimeji mushrooms are referred to as Chiodini or “little nails” and Pioppini or “cluster of trees.”
Brown Hon Shimeji mushrooms have been growing in the forests of Eastern Asia since ancient times, and the first cultivated Brown Hon Shimeji mushroom was patented in 1972 by the Takara Shuzo Company. They are also found in select forests in Sweden and Norway. Today Hon Shimeji mushrooms are available at farmers markets and specialty grocers in Europe, Asia, Australia, and North America.
Restaurants currently purchasing this product as an ingredient for their menu.
the other 74...
Recipes that include Brown Hon Shimeji Mushrooms. One
is
easiest, three is harder.
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Description/Taste
Brown Hon Shimeji mushrooms are small to medium in size, growing in tightly packed bunches with convex, rounded, button caps and slender stems. The petite caps are buff to burlap-colored, smooth, and crisp. The ivory to cream-colored stems are slender, averaging 5-7 centimeters in height, and connect to a thick, white, porous inedible base. Brown Hon Shimeji mushrooms have piquant, savory aromas and a sharp, bitter flavor when fresh. When cooked, the texture is tender and chewy with a mild, herbal, and nutty flavor.
Seasons/Availability
Wild Brown Hon Shimeji mushrooms are available in the fall, while cultivated Brown Hon Shimeji mushrooms are available year-round.
Current Facts
Brown Hon Shimeji mushrooms, botanically classified as Hypsizygus tessellatus, are edible mushrooms native to Eastern Asia and are members of the Tricholomataceae family. Also known as Brown Beech mushrooms, Japanese Honey mushrooms, Brown Clamshell mushrooms, and Buna Shimeji in Japan, wild Brown Hon Shimeji mushrooms grow on hardwood trees and are most often found on beech trees. In the west, they can be found on poplar trees. Cultivated Brown Hon Shimeji mushrooms are grown on substrates composed of sawdust, grain, and organic agricultural waste in a climate-controlled environment for nutrition and uniform growth. Brown Hon Shimeji mushrooms are considered a delicacy and are favored by chefs for their nutty flavor and versatility in many different global cuisines.
Nutritional Value
Brown Hon Shimeji mushrooms contain iron, zinc, copper, potassium, thiamin, pantothenic acid, and riboflavin. It’s important to note that uncooked Brown Hon Shimeji mushrooms are not easily digested, and the nutritional components are rendered useless to the human body unless the mushroom is cooked.
Applications
Brown Hon Shimeji mushrooms are best suited for cooked applications such as sautéing, braising, stewing, and roasting as their raw flavor tends to be unpalatably strong. They can be incorporated into different cuisines including European and Asian, and they hold their shape well for use in soups, bisques, stews, omelets, noodle dishes, tempura, stir-fries, hot pot, rice dishes, and sauces. Brown Hon Shimeji mushrooms pair well with roasted meats, wild game, poultry, seafood, white wine, soy sauce, rice wine vinegar, miso, ginger, garlic, shallots, lemons, duck fat, leeks, tarragon, and rosemary. They will keep up to ten days when stored in a loose paper bag in the refrigerator.
Ethnic/Cultural Info
The term “shimeji” is used by the Japanese to refer to at least twenty different species of mushrooms and is usually paired with another word describing the particular variety. In Italy, Brown Hon Shimeji mushrooms are referred to as Chiodini or “little nails” and Pioppini or “cluster of trees.”
Geography/History
Brown Hon Shimeji mushrooms have been growing in the forests of Eastern Asia since ancient times, and the first cultivated Brown Hon Shimeji mushroom was patented in 1972 by the Takara Shuzo Company. They are also found in select forests in Sweden and Norway. Today Hon Shimeji mushrooms are available at farmers markets and specialty grocers in Europe, Asia, Australia, and North America.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
| Artifact at Mingei | San Diego CA | 619-846-2164 |
| Pacifica Del Mar | Del Mar CA | 858-792-0505 |
| Booze Brothers Brewing Co. | Vista CA | 760-639-8338 |
| Animae | San Diego CA | 619-925-7908 |
| Viewpoint Brewing Co. | Del Mar CA | 858-205-9835 |
| The Guild Hotel | San Diego CA | 858-373-3184 |
| Busy Bee Cook For Me | San Diego CA | 858-405-5372 |
| Copper Kings | Oceanside CA | 323-810-1662 |
| The Joint | San Diego CA | 619-222-8272 |
| Del Mar Country Club | Rancho Santa Fe CA | 858-759-5500 x207 |
| Catania La Jolla | La Jolla CA | 619-295-3173 |
| Dolce Pane & Vino | Del Mar CA | 858-832-1518 |
| Sepulveda Meats & Provisions | San Diego CA | 619-501-1878 |
| Addison Del Mar | Del Mar CA | 858-350-7600 |
| Mille Fleurs | Rancho Santa Fe CA | 858-756-3085 |
| Lucky Bolt | San Diego CA | 662-832-3638 |
| Coast Catering | Escondido CA | 619-295-3173 |
| Nobu | San Diego CA | 619-814-4124 |
| Urban Kitchen (Enoteca) | Del Mar CA | 619-239-2222 |
| Le Papagayo (Encinitas) | Encinitas CA | 760-944-8252 |
| International Smoke Del Mar | San Diego CA | 619-331-4528 |
| Pendry SD (Provisional) | San Diego CA | 619-738-7000 |
| Himitsu | La Jolla CA | 858-345-0220 |
| Hotel Del Coronado Serea Restaurant | Coronado CA | 619-435-6611 |
| The Shout House | San Diego CA | 619-231-6700 |
| Gravity Heights Restaurant and Brewery | San Diego CA | 858-551-5105 |
| Vista Valley | Vista CA | 760-758-2800 |
| Avant | San Diego CA | 858-675-8505 |
| Javier Plascencia | Bonita CA | 619-295-3172 |
| Chateau La Jolla | San Diego CA | 858-459-4451 |
| Tom Hams Light House | San Diego CA | 619-291-9110 |
| Craft House Sky Deck | San Diego CA | 619-948-4458 |
| Viejas Casino Grove Steakhouse | Alpine CA | 800-295-3172 |
| Miho | San Diego CA | 619-365-5655 |
| The Mission NP | San Diego CA | 619-220-8992 |
| Rubicon Deli India Street | San Diego CA | 619-200-4201 |
| Hilton Harbor Island | San Diego CA | 619-291-6700 |
| RoVino Rotisserie + Wine | San Diego CA | 619-972-6286 |
| Valentina | Encinitas CA | 207-522-1937 |
| Vino Carta Solana Beach | Encinitas CA | 858-353-2815 |
| Stone Brewing World Bistro & Gardens | Escondido CA | 760-294-7866 |
| Cloak and Petal | San Diego CA | 619-634-3970 |
| Black Radish | San Diego CA | 619-775-7412 |
| Luce | San Diego CA | 619-275-2094 |
| Open Gym-Craft Meals | San Diego CA | 619-865-3024 |
| The Mission MB | San Diego CA | 858-488-9060 |
| Sushi Tadokoro | San Diego CA | 619-347-2792 |
| Sheraton Carlsbad (20/20) | Carlsbad CA | 760-827-2400 |
| Portside Pier (Brigantine) | San Diego CA | 858-268-1030 |
| The Seabird Resort | Oceanside CA | 951-704-9703 |
| La Jolla Beach & Tennis Club | San Diego CA | 858-454-7126 |
| Carmel Mountain Ranch Country Club | San Diego CA | 760-583-9237 |
| Menya Ultra (Hillcrest) | San Diego CA | lockbox:6250 |
| Ron Oliver | San Diego | 619-295-3172 |
| Stake Chophouse & Bar | Coronado CA | 619-522-0077 |
| PFC Fitness Camp | Carlsbad CA | 888-488-8936 |
| Paradise Point Resort BQT Kitchen | San Diego CA | 858-490-6363 |
| Chef Lance Roll | Vista CA | 760-685-2433 |
| Golden Door | San Marcos CA | 760-761-4142 |
| Cardellino | San Diego CA | 619-722-3398 |
| Storyhouse Spirits | San Diego CA | 801-949-5955 |
| Mission Ave Bar and Grill | Oceanside CA | 760-717-5899 |
| Bernardo Heights Country Club | San Diego CA | 858-487-4022 |
| Toast Cafe | San Diego CA | 858-208-9422 |
| Jake's Del Mar | Del Mar CA | 858-755-2002 |
| Shimbashi Izakaya | Del Mar CA | 858-523-0479 |
| Sbicca | Del Mar CA | 858-481-1001 |
| Hotel Del ENO Produce | Coronado CA | 619-435-6611 |
| Madison | San Diego CA | 619-822-3465 |
| Kingfisher | San Diego CA | 619-861-8074 |
| Paradise Point Resort Tidal | San Diego CA | 858-490-6363 |
| Lauberge Del Mar | Del Mar CA | 858-259-1515 |
| Barbarella La Jolla | La Jolla CA | 858-454-7373 |
| The Cork and Craft | San Diego CA | 858-618-2463 |
| Lumi | San Diego CA | 619-955-5750 |
| The Mission EV | San Diego CA | 619-232-7662 |
| Kettner Exchange | San Diego CA | 909-915-9877 |
| C 2 C | San Diego CA | 619-972-9345 |
| Morgan Run Resort and Club | Rancho Sante Fe CA | 858-756-2471 |
| Cal A Vie | Vista CA | 760-945-2055 |
| Beaumont's | San Diego CA | 858-459-0474 |
| Monarch | Del Mar CA | 619-308-6500 |
| 264 Fresco (Deck Kitchen) | Carlsbad CA | 760-720-3737 |
| Four Seasons Residence Club | Carlsbad CA | 760-603-6360 |
| Island Prime | San Diego CA | 619-298-6802 |
| Rancho Valencia | Del Mar CA | 858-756-1123 |
| Rare Society | San Diego CA | 619-501-6404 |
| Pendry SD (Lion Fish) | San Diego CA | 619-738-7000 |
| Sushi Nekosan | La Jolla CA | 858-999-0999 |
| Orfila Vineyards & Winery | Oceanside CA | 760-738-6500 |
| Nolita Hall | San Diego CA | 619-618-8820 |
| Lodge at Torrey Pines Grill | San Diego CA | 858-453-4420 |
| Under Belly-Little Italy Kitchen | San Diego CA | 619-269-4626 |
| Le Papagayo (Carlsbad) | Carlsbad CA | 949-235-5862 |
Recipe Ideas
Recipes that include Brown Hon Shimeji Mushrooms. One
is
easiest, three is harder.| Cook Almost Anything |
|
Truffled Potatoes with Shimeji Mushrooms |
