Mushrooms White Shemeji (pack)


Characterized by their long stems and petite globular caps.

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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. 

A must-have ingredient for hot pots.