White Shimeji Mushroom
Description
White shimeji is an albino version of brown shimeji
mushrooms. They get their bright white colour by being
grown in the dark. Shimeji mushrooms should always be
cooked. They possess a mild almond, shellfish-like flavor
and are a great addition to seafood soups. 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
mushrooms. They get their bright white colour by being
grown in the dark. Shimeji mushrooms should always be
cooked. They possess a mild almond, shellfish-like flavor
and are a great addition to seafood soups. 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
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