Fresh Hon-Shimeji mushrooms, organically cultivated in pristine conditions. Delicate in appearance, with thin stems and nickel-sized caps, hon-shimeji grows in small clusters and should be separated for cooking. Chefs love these little mushrooms for their nutty, versatile flavor, and crunchy texture. Both caps and stems are edible, so they can be tossed whole into a saute pan with vegetables.
Cooking Tips: After opening, store any unused mushrooms in the box they came in or in a brown paper bag. Keeping the mushrooms in clusters will keep them fresher longer. Washing our cultivated mushrooms is not necessary and will change the texture. Simply trim the very bottoms and they are ready for use in your favorite recipes. Hon-Shimeji mushrooms can be used in place of button mushrooms and make an elegant addition to roast meats, poultry, and seafood dishes, bisques, sauces, and stir-fries.