Brown Hon Shimeji / 150 g
Brown Hon Shimeji / 150 g
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Known in Japan as the bunapi shimeji, this asian mushroom has a mild nutty flavor that is highlighted by its crisp texture. The Hon Shimeji mushroom will retain much of its crisp texture through cooking and as a result is very commonly used to provide some additional texture to stir fry's, soups, and stews.
Storage Tips: Mushrooms should be kept in the refrigerator in a paper bag. Best consumed within the first three days of arrival. If the mushrooms you receive are a little damp, allow them to air dry in the refrigerator. Store in a paper bag or a bowl lined and covered with a hand towel/paper towel. Mushrooms should be fully cooked prior to eating. As a rule, clean the mushrooms as you need them, ideally without water. Paring knives, mushroom brushes, and tea towels can all be used to remove debris.
Storage Tips
Storage Tips
Perishable items: Keep Refrigerated upon arrival. Best consumed within 1-4 days.
Shelf Stable items: Refrigerate after opening, view best before date. Please follow instructions on packaging.
Shipping
Shipping
Orders are generally processed within 1–3 business days after the order is placed. We do not ship perishable items on Friday, they are shipped the following Monday.
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Once Shipped:
Ground Orders: 2-7 Business Days.
Express Orders: Next business day for most addresses.
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Sautéed Shimeji Mushrooms with Butter & Soy
Ingredients:
150–200g fresh shimeji mushrooms
1 tbsp butter (or olive oil for dairy-free)
1 tsp soy sauce or tamari
1 tsp mirin or dry white wine (optional, for depth)
1 garlic clove, minced (optional)
Salt and pepper, to taste
Chopped scallions or parsley, for garnish
How to:
Prepare mushrooms
Trim the root base and separate the clusters into individual stems.
Wipe clean if needed—don’t wash directly under water.
Sauté
Heat butter in a skillet over medium-high heat.
Add garlic (if using) and cook for 30 seconds.
Add shimeji mushrooms and sauté 4–6 minutes until tender and slightly golden.
Glaze
Add soy sauce and mirin, stir to coat. Cook another minute.
Season lightly with salt and pepper.
Finish & Serve
Garnish with chopped scallions or herbs.
Serve immediately.
Serving Ideas:
As a side dish with rice or noodles
Topped over tofu or grilled fish
Added to soups, omelets, or grain bowls
Tossed with soba or udon for a quick meal