Gourmet
Shimeji
genus
Hypsizygus tessellatus
Common names
Shimeji, Beech mushroom, Clamshell mushroom.
Taste
Savory, nutty, umami flavor, with slightly sweet and buttery notes.
Cooking
Sautéed, in stri-fry, in soups, with noodles, in hot-pots or in tempura.
Size, texture & Color
10 cm in lenght and 2 cm diameter for the semi-thick stem. Rounded caps
Slightly crunchy texture.
Ivory to cream-colored.
Health benefits
Shimeji is known for its high therapeutic value with significant antioxidant, anti-inflammatory, immunomodulatory, anti-tumor, anti-aging, and cholesterol-lowering properties
History and culture
Cultivation of Buna-shimeji was first patented by Takara Shuzo Co. Ltd. in 1972 as hon-shimeji and the production started in 1973 in Japan. Now, several breeds are widely cultivated and sold fresh in markets.
The little button-shaped shimeji mushrooms, especially buna shimeji, which is named after a wild variety that grows at the base of dying beech trees, are becoming more common in the west and are almost as well-known as shiitake mushrooms. Buna shimeji grows in tightly packed bunches.
Growing infos.
Incubation & fruiting temperature
Incubation at 20-24°C - Fruiting best at 13-18 °C
Preffered substrate
Hardwood sawdust supplemented.
Innoculation to fruiting time
2 weeks in incubation, add up 1 week for the fruiting body to reach maturity.
Yield & number of flushes
Good. 2 - 3 flushes three weeks apart.
Difficulty
Easy.