Shimeji (Japanese language：シメジ, 占地) is a group of edible mushrooms native to East Asia, but also found in northern Europe.[1] Hon-shimeji (Lyophyllum shimeji) is a mycorrhizal fungus and difficult to cultivate. Other species are saprotrophs, and buna-shimeji is now widely cultivated. Shimeji is rich in umami tasting compounds such as guanylic acid, glutamic acid, and aspartic acid.[2]
There are several species sold as shimeji mushrooms. All are saprotroph except Lyophyllum shimeji.
Shimeji should always be cooked: it is not a good mushroom to serve raw
due to a somewhat bitter taste, but the bitterness disappears completely
upon cooking. Shimeji is used in soups, nabe and takikomi gohan.
No comments:
Post a Comment