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Seasons/ Availability
Hon Shimeji Brown Beech Mushrooms are available year round.

Current Facts
Hon Shimeji, brown beech mushrooms, scientific name, Hypsizygus tessellatus is known as Buna-shimeji and Hypsizygus marmoreus. Though it is commercially identified as Hon Shimeji, true Hon Shimeji mushroom, of the species Lyophyllum shimeji, are mycorrhizal fungi and very difficult to cultivate, which has lead to patented cultivation methods. Because of this mushroom' s petit size and delicate nature, they are harvested in bouquets to protect their vulnerable structure.

Description/ Taste
Hon Shimeji brown beech mushrooms have burlap colored, smooth petite globular caps and ivory white slender stems that connect to a thick white porous inedible base which allows the mushrooms to grow. Hon Shimeju mushrooms have piquant, umami aromas, sharp flavor when fresh, mild and nutty when cooked and a firm chewy texture that softens with cooking.

Nutritional Value
Uncooked Hon Shimeji are not only bitter in taste but their nutritional components are rendered useless to the human body as it can only assimilate cooked Hon Shimeji mushrooms. An unpublished report by the National Cancer Institute of Japan indicates hon shimeji mushrooms have medicinally active ingredients that provide anti-tumor benefits.

Applications
Hon shimeji are best prepared cooked as their raw flavor tends to be unpalatably strong. The hon shimeji will hold its shape well when cooked and may be roasted, steamed, sauté ed and pickled. Add to soups, stir-frys, omelettes and noodle dishes. Pair with seafood, citrus, grilled meats, white wine and fresh herbs.