Shimeji

Species

Several species are sold as shimeji mushrooms, all saprotrophic except Lyophyllum shimeji. Hon-shimeji (Lyophyllum shimeji) has patented cultivation methods by groups such as Takara Bio and Yamasa, and cultivated hon-shimeji is available from several Japanese manufacturers. Buna-shimeji (Hypsizygus tessulatus, also known as Hypsizygus marmoreus) is called brown beech or brown clamshell mushroom in English; its cultivation was first patented by Takara Shuzo Co., Ltd. in 1972 and production began in 1973.

Bunapi-shimeji, or white beech mushroom, was selected from UV-irradiated buna-shimeji and registered as 'hokuto shiro #1' by Hokuto Corporation. Hatake-shimeji (Lyophyllum decastes) and Shirotamogidake (Hypsizygus ulmarius) have also been sold as hon-shimeji. Velvet pioppino (Agrocybe aegerita) is another species.

Nutrition

Shimeji mushrooms are a source of minerals such as potassium, phosphorus, magnesium, zinc, and copper. They help reduce cholesterol and contain compounds like glycoprotein HM-3A, marmorin, beta-(1-3)-glucan, hypsiziprenol, and hypsin, which suggest potential as a natural anticancer agent. An oligopeptide in these mushrooms acts as an ACE inhibitor, possibly lowering blood pressure and stroke risk for those with hypertension. Rich in polysaccharides, phenolic compounds, and flavonoids, they also fight inflammation and oxidative stress, protect against lung failure, and serve as antioxidants by scavenging free radicals.

Culinary use

Shimeji mushrooms must be cooked before eating. Eating them raw leaves a bitter taste, but heat makes that bitterness vanish completely. Once cooked, they offer a firm, slightly crunchy bite and a mild nutty flavor, and they become much easier to digest.

These mushrooms are excellent in stir-fried dishes, with game or seafood, and in soups, stews, or sauces. To cook them on their own, simply trim off the very end of the stem and sauté the whole mushroom over high heat, or slow roast them with a little butter or oil at a low temperature. They also appear in soups, nabe hot pots, and takikomi gohan rice dishes.