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White Hon Shimeji Mushrooms
Inventory, 24 ct : 8.46
This item was last sold on : 10/23/21
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White 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 pure white, pale, smooth, and crisp. The ivory stems are slender, averaging 5-7 centimeters in height, and connect to a thick, white, inedible base. White Hon Shimeji mushrooms have an almond-like aroma and a sharp, bitter flavor when fresh. When cooked, the texture is crunchy with a buttery and nutty, shellfish flavor.
White Hon Shimeji mushrooms are available year-round.
White Hon Shimeji mushrooms, botanically classified as Hypsizygus marmoreus, are edible mushrooms native to Eastern Asia and are members of the Tricholomataceae family. Also known as the White Beech mushroom, Alba Beech, Alba Clamshell, and White Clamshell, Hon Shimeji mushrooms are known as Buna Shimeji in Japan, which translates to “beech mushroom.” The word “shimeji” is used by the Japanese to refer to at least twenty different species of mushrooms and is paired with other words describing the particular variety. White Hon Shimeji mushrooms are an albino strain of the brown hon shimeji and grow on hardwood trees, most often beech trees. In the west, they can be found on poplar trees. Cultivated White 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. White Hon Shimeji mushrooms are considered a delicacy and are favored by chefs for their nutty flavor and firm texture for use in soups, stews, and stir-fries.
White Hon Shimeji mushrooms contain iron, zinc, copper, potassium, thiamin, pantothenic acid, and riboflavin. It’s important to note that uncooked White Hon Shimeji mushrooms are not easily digested, and the nutritional components are rendered useless to the human body unless the mushroom is cooked.
White 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. Before cooking, the mushrooms should be lightly brushed to remove dirt and debris. They should not be washed as the mushrooms are porous and too much water will change the texture. White Hon Shimeji mushrooms can be incorporated into different cuisines including European and Asian and hold their shape well for use in soups, bisques, stews, omelets, noodle dishes, stir-fries, rice dishes, flatbreads, and sauces. White Hon Shimeji mushrooms pair well with roasted meats, wild game, poultry, seafood such as hearty fish or scallops, steak, white wine, dried chili pepper, Chinese five spice, soy sauce, rice wine vinegar, mirin, sake, peanut oil, miso, ginger, garlic, shallots, lemons, duck fat, leeks, potatoes, tomato sauce, tarragon, coriander, and rosemary. They will keep up to ten days when stored in a loose paper bag in the refrigerator.
White Shimeji mushrooms are one of the most popular mushrooms in China and Japan and were bred in Hokuto, Japan. Considered a Hokuto trademark and developed from the brown hon shimeji, the White Hon Shimeji mushroom was created for its unique pale hues, crunchy texture, and nutty flavor. In Asia, they are most commonly used in soups or are sautéed and mixed into vegetables and stir-fries.
White Hon Shimeji mushrooms were created from brown hon shimeji mushrooms which were patented in 1972 by the Takara Shuzo Company. Today White Hon Shimeji mushrooms are found at farmers markets and specialty grocers in Europe, Asia, Australia, and North America.
Restaurants currently purchasing this product as an ingredient for their menu.
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Recipes that include White Hon Shimeji Mushrooms. One is easiest, three is harder.
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Near Pulo, Jakarta, Indonesia
About 658 days ago, 1/05/20
Sharer's comments : jamur agari