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
- 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
- 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