Mushroom – Shimeji
Native to East Asia and northern Europe , shimeji mushroom is a group of mushroom that long stems and petite globular caps. Known for its delicate flavor and toothsome texture, shimeji mushrooms should be eaten cooked and not raw.
SelectionWhen buying Shimeji mushrooms, select those are intact and firm, with tightly closed cap. Avoid Shimeji mushrooms that are wrinkled, slimy, ragged, or spotted.
StorageThese mushrooms must be store in the crisper where they can benefit from cool air circulation. Keep them partially covered to prevent them from drying out. They should be used within three days.
Agedashi Tofu with Broth