Imported Shimeji Mushroom

Shimeji mushrooms grow in small clusters with long stems and tiny caps. They have a mild, nutty taste and stay firm after cooking.

Also known as: Beech Mushroom

How to use: Stir-fries, ramen, noodle soups, fried rice and butter-garlic sauté. Cut off the base and separate the stems before cooking.

Good to know: A premium mushroom popular in Japanese and Chinese cooking.

How to store: Keep in the fridge in its pack or a paper bag and use within 4–5 days.

Sold by: 1 kg. Carefully sorted and packed fresh for your order. Actual size and colour may vary slightly as this is a natural product.