Fresh White Shimeji 白蟹菇150g

Description: Fresh white shimeji mushrooms 白蟹菇, also called white beech mushrooms, grow in neat clusters of small ivory caps on slender stems. They are the milder, paler cousin of brown shimeji, turning gently nutty and slightly sweet once cooked. Like all shimeji they need cooking first — raw, they taste harsh. Trim the base, separate the stems and they are ready for the pan or pot. The texture stays pleasingly firm in soups and stir-fries, and the 150g punnet is a handy size for one or two meals. Delivered fresh across the UK.

Tuk Tuk Method: Trim the base and separate the mushrooms. Sauté in garlic butter with a splash of soy sauce, drop into miso soup or sukiyaki for the last few minutes of cooking, or add to a mixed mushroom stir-fry. They also make excellent tempura.

Storage: Keep refrigerated and use within a few days.

Nutrition Information:

Allergen Information: None.