Brown shimeji mushrooms are the most popular
mushrooms in Japan. They grow in clusters, have long
stalks and small caps. The mushrooms are considered a
delicacy among many chefs worldwide. Buna-shimeji
have a similar taste to their albino version: a pleasant,
firm and slightly crunchy texture. Always cook buna
shimeji. Before cooking, trim off the inedible base of their
cluster, separate the stems and blanch shimeji in salted
water for 2 minutes. Then cool them down and proceed
with desired recipe. They are good with stir-fry, soup,
sauce, saute, pasta, omelet, and rice