Sourced in Beautiful British Columbia White Hon Shimeji Mushrooms, also known as Beech Mushrooms or Brown Clamshell Mushrooms, are a type of edible mushroom commonly used in Japanese cuisine. They have small, creamy-white caps and long, slender stems that are light brown in color.
White Hon Shimeji Mushrooms have a delicate, slightly sweet flavor and a firm texture that makes them perfect for stir-frying, sautéing, or using in soups and stews. Commonly used in salads and as a garnish for sushi and other dishes.
In terms of nutrition, Brown Hon Shimeji mushrooms are low in calories and fat, but high in protein, fiber, vitamins, and minerals.
They are particularly rich in B vitamins, selenium, and copper, which are important for maintaining healthy immune and nervous systems.
To store them, keep them in the refrigerator in a paper bag or a damp towel for up to five days. Before cooking, rinse them briefly and trim off the bottom of the stems.
Sourced in Beautiful British Columbia White Hon Shimeji Mushrooms, also known as Beech Mushrooms or Brown Clamshell Mushrooms, are a type of edible mushroom commonly used in Japanese cuisine. They have small, creamy-white caps and long, slender stems that are light brown in color.
White Hon Shimeji Mushrooms have a delicate, slightly sweet flavor and a firm texture that makes them perfect for stir-frying, sautéing, or using in soups and stews. Commonly used in salads and as a garnish for sushi and other dishes.
In terms of nutrition, Brown Hon Shimeji mushrooms are low in calories and fat, but high in protein, fiber, vitamins, and minerals.
They are particularly rich in B vitamins, selenium, and copper, which are important for maintaining healthy immune and nervous systems.
To store them, keep them in the refrigerator in a paper bag or a damp towel for up to five days. Before cooking, rinse them briefly and trim off the bottom of the stems.
