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Shimeji
Shimeji (ja:シメジ, 占地) is a group of edible mushrooms native to East Asia. Hon-shimeji (Lyophyllum shimeji) is a mycorrhizal fungi (similar to matsutake, porcini and truffle) and difficult to cultivate, while others are saprotroph and buna-shimeji is now widely cultivated. Shimeji is rich in umami taste such as guanylic acid, glutamic acid, and aspartic acid.[1] Additional recommended knowledge
SpeciesThere are several species sold as shimeji mushrooms. All are saprotroph except Lyophyllum shimeji.
CookingThe Shimeji should always be cooked, it is not a good mushroom to serve raw. When raw this mushroom has a somewhat bitter taste; the bittereness disappears completely upon cooking. The cooked mushroom has a pleasant, firm, slightly crunchy texture and a delicious slightly nutty flavor. Cooking also makes this mushroom easier to digest. In stir-fried foods, as well as with wild game or seafood it is a good mushroom. Also it can be used in soups, stews and in sauces. When cooked alone, Shimeji mushrooms can be sautéed as a whole, including the stem or stalk (only the very end cut off), using a higher temperature or they can be slow roasted on a low temperature with a small amount of butter or cooking oil. Shimeji is used in soups, nabe and takikomi gohan. See alsoList of Japanese ingredients References
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This article is licensed under the GNU Free Documentation License. It uses material from the Wikipedia article "Shimeji". A list of authors is available in Wikipedia. |