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