White Shimeji are generally milder in taste while Brown Shimeji tend to have a slightly stronger, nuttier flavor. The White Shimeji is mostly a little less firmer then the Brown Shimeji.
Shimeji should always be cooked: it is not a good mushroom to serve raw due to a somewhat bitter taste, but the bitterness disappears completely upon cooking. The cooked mushroom has a pleasant, firm, slightly crunchy texture and a slightly nutty flavor. Cooking also makes this mushroom easier to digest. It works well in stir-fried foods, as well as with wild game or seafood. Also, it can be used in soups, stews, and in sauces.
Cooking with Shimeji Mushrooms:
Preparation:
Trim off the base of the cluster
Separate the individual mushrooms
No need to wash; just wipe with a damp cloth if necessary
Cooking methods:
Sautéing: Quick cook in oil or butter for 3-5 minutes
Stir-frying: Add to stir-fries for the last few minutes of cooking
Roasting: Toss with oil and roast at 400°F (200°C) for 15-20 minutes
Simmering: Add to soups, stews, or sauces
Grilling: Lightly oil and grill for 2-3 minutes per side
