Scientific name: Lyophyllum Shimeji
About shimeji white:
Shimeji mushrooms are the group of mushrooms native to Asia and Europe and also cultivated in South Korea and Netherland. There are over 20 species, of these mushrooms are available whole year. They belong to Tricholomataceae family. Shimeji white mushrooms are albino strain of brown shimeji and grown on hardwood trees. They contain the nutriants such as – iron, zinc, copper and potassium. They have nutty flavour with sweet taste. These mushrooms are sold in clusters in a sealed bag. They are also known as beach mushroom. This mushroom grows as a bundle and they are very vulnerable.
Description of shimeji mushrooms:
It has a delicate nutty flavour and crunchy texture. The size of shimeji mushroom is small to medium size. The convex and rounded caps are white, smooth and crisp and the ivory stems are 5-7 cm long and attach with a thick and white base. The mushroom has almond like flavour and it should be cooked, don’t eat raw. They can be little bitter when it is cooked.
Shimeji mushrooms can be refrigerated 0-3 degree C in a loose paper bag up to 10 days.
Taste and use:
It has pleasant, firm and nutty flavour. Cooking also makes this mushroom easier to digest. Before cooking the mushroom must be clean with brush and remove all dirts. Shimeji mushrooms can be suited for different cuisine including Asian and European dishes for use in soups, salads, stews, noodles, pasta, rice and stir fry as well as sea food. They can be roasted on temperature with small amount of butter and used in soup. These mushrooms are very healthy and cholesterol free and tasty meat substitute.
Nutrition values of shimeji mushrooms (100 grams):
- Energy 21 cal
- Fat 0 g
- Protein 3 g
- Carbs 6 g
- Sodium 3 mg
- Fibre 4 g
- Calcium 0 g
- Iron 5%