Seasons/Availability
Wild Brown Hon Shimeji mushrooms are available in the fall, while cultivated Brown Hon Shimeji mushrooms are available year-round.
Current Facts
Brown Hon Shimeji mushrooms, botanically classified as Hypsizygus tessellatus, are edible fungi that are closely related to beech mushrooms and belong to the Hypsizygaceae family. They grow in temperate climates and can be commonly found on dead or dying trees throughout Europe, Asia, Australia, North America, South Africa, Central America, and South America. Brown Hon Shimeji mushrooms have a long history of use in Asian cuisine and are used frequently in Chinese stir-fries.
Nutritional Value
Brown Hon Shimeji mushrooms contain some vitamins and minerals. They are a good source of riboflavin and niacin. Additionally, they are low in calories, fat, and sodium.
Applications
Brown Hon Shimeji mushrooms are best suited for both raw and cooked applications such as boiling, frying, sautéing, or steaming. They can be used fresh to enhance soups and salads with their crisp texture and savory flavor. Alternatively, they can be dried for an extended shelf life and reconstituted in water before use. Brown Hon Shimeji mushrooms pair well with chicken, beef, pork, seafood, ginger, garlic, sesame oil soy sauce based marinades and sauces. They can also be incorporated into stir-fries or served over a bowl of rice. It is recommended to cook Brown Hon Shimeji mushrooms prior to consumption as they are not safe to eat in their raw form.
