Fresh Mushroom - Bunapi Shimeiji
Chinese mushroom was the only mushroom that was introduced to me when I was a kid. However, I love chinese mushrooms and now all sort of fresh mushrooms too. This post is to introduce this Japanese fresh mushroom as its easy to cook and its also one of our favorite home dish ^^
There are many types of Japanese fresh mushrooms in the supermarket. One of the very popular & cultivated mushroom is brown beech mushrooms (aka 'Buna-shimeji', Hon-shimeji'), another type is White beech mushrooms (aka 'Bunapi', 'Bunapi-shimeji', and 'White Clamshell'), which is identical to brown beech mushrooms except that they have white caps instead of brown. They grow in bunches of tiny and delicate stems 1 to 2 inches high, topped with small white caps.
Beech mushrooms are crispy with a juicy crunch and are a great addition to stir fries and roasted dishes. They have a mild, slightly nutty flavor.
Its advisable that its always be coked as its easier to digest and it is not a good mushroom to serve raw due to its bitter taste, the bitterness disappears completely upon cooking. It can be used in soups, stews and in sauces.
If you are to cook it alone, Shimeji mushrooms can be sautéed as a whole, including the steam or stalk (only the very end cut off), using a higher temperature or they can be slow roasted on a low temperature with a small amount of butter or cooking oil.
Back of the package, a brief nutritions info:
Bunapi Offers a delicious source of antioxidants, fiber, essential vitamins and minerals. Low in calories and cholesterol-free ;-)
I like to cook it with green leafy vegetable (I used milk pak-choi - 奶白菜), in soup, or with all other types of fresh mushrooms (i.e. brown beech mushrooms, oyster mushrooms, shiitaki). You may find other recipes at here.
Happy Cooking ^^
There are many types of Japanese fresh mushrooms in the supermarket. One of the very popular & cultivated mushroom is brown beech mushrooms (aka 'Buna-shimeji', Hon-shimeji'), another type is White beech mushrooms (aka 'Bunapi', 'Bunapi-shimeji', and 'White Clamshell'), which is identical to brown beech mushrooms except that they have white caps instead of brown. They grow in bunches of tiny and delicate stems 1 to 2 inches high, topped with small white caps.
Beech mushrooms are crispy with a juicy crunch and are a great addition to stir fries and roasted dishes. They have a mild, slightly nutty flavor.
Its advisable that its always be coked as its easier to digest and it is not a good mushroom to serve raw due to its bitter taste, the bitterness disappears completely upon cooking. It can be used in soups, stews and in sauces.
If you are to cook it alone, Shimeji mushrooms can be sautéed as a whole, including the steam or stalk (only the very end cut off), using a higher temperature or they can be slow roasted on a low temperature with a small amount of butter or cooking oil.
Back of the package, a brief nutritions info:
Bunapi Offers a delicious source of antioxidants, fiber, essential vitamins and minerals. Low in calories and cholesterol-free ;-)
Happy Cooking ^^
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