There are two varieties of Shimeji Mushrooms, Buna and Shiro – both of which are grown on our Leicestershire Farm. Buna Shimeji has dark brown, patterned caps and a white stalk. It is firm in bite and has a deep, nutty taste. Shiro Shimeji is cream like in colour, but the same shape as the Buna Shimeji. It has a slightly sweeter taste compared to its cousin but has the same bite. In England, Shimeji is often referred to as the Beech Mushroom.
The shimeji is easy to prepare and cook. Simply remove the base of the cluster with a sharp knife and separate the cluster with your fingers, there is very little waste. It cooks, when fried, in under five minutes. However it can also be cooked slowly in stews.
The contrasting flavours of shimeji complement most dishes, especially soups. The sweetness of the Shiro combined with the nuttiness of the Buna makes them a great addition to Indian recipes.
Shiro and Buna Shimeji can be found in selected mixed packs in Waitrose, ASDA and Sainsburys stores as well as being available in our on site shop, The Mushroom Basket.
How to prepare Shimeji Mushrooms
You Will Need
Livesey Bros Buna Shimeji or Shiro Shimeji
Oil of your choice (We recommend rapeseed oil)
Salt and Pepper to season
Hob (Gas or electric)
With a sharp knife, place the Shimeji on its side and remove the base carefully.
With your fingers, separate the cluster gently so each individual mushroom is disconnected from the other mushrooms.
Add to a frying pan over a high heat in an oil of your choice.
Fry gently for five minutes, or until the mushroom has cooked through. Stir continuously.
Add salt and pepper or any other seasonings you desire.