Ingredient Name:  Shimeji Mushrooms

Traditional Chinese Name: 日本蘑菇 (rìběn mógu)

What is this?

  • This is a mushroom native to East Asia and is a group of mushrooms which are widely cultivated
  • There are a variety of mushrooms that belong to this family (Mycorrhiza, Saprotroph, Hatake-Shimeji)
  • As a raw mushroom, the taste is slightly bitter
  • The texture is firm and slightly crunchy with a slightly nutty flavor when cooked (which ultimately translates into the soup taste)
  • Commonly used in stir-fried foods, soups, stews and sauces

How do I prepare it?

  • Cut off the bottom roots (which hold the mushrooms in a bunch)
  • Wash thoroughly before use

Where can I buy this?

  • You can purchase this fresh from most Asian supermarkets
  • It is also available in Hong Kong wet marts

What is the cost?

  • In Hong Kong, a pack of 150g mushrooms costs $20 HKD

Any benefits?

  • Shimeji mushrooms contains antifungal and antibiotic compounds
  • They are low in calories, contain no fat and readily available (considered a lean protein)
  • Most variety of mushrooms contain good-for-your-bladder selenium
  • They are rich in Calcium, Iron, Potassium and Copper

Any precautions?

  • Shimeji mushrooms should always been cooked as eating it raw is a little bitter, difficult to digest and they are traditionally not meant to be eaten raw