It works well in stir-fried foods, as well as with wild game or seafood. Cooking also makes this mushroom easier to digest. The cooked mushroom has a pleasant, firm, slightly crunchy texture and a slightly nutty flavor. Shimeji should always be cooked: it is not a good mushroom to serve raw due to a somewhat bitter taste, but the bitterness disappears completely upon cooking.
Velvet pioppino (alias velvet pioppini, black poplar mushroom, Chinese: 茶樹菇/ 茶树菇), Agrocybe aegerita.These two species had been also sold as hon-shimeji. Shirotamogidake ( シロタモギダケ), Hypsizygus ulmarius.Hatake-shimeji ( ハタケシメジ), Lyophyllum decastes.Bunapi-shimeji ( ブナピー), known in English as the white beech or white clamshell mushroomīunapi was selected from UV-irradiated buna-shimeji ('hokuto #8' x 'hokuto #12') and the breed was registered as 'hokuto shiro #1' by Hokuto Corporation.
Now, several breeds are widely cultivated and sold fresh in markets. in 1972 as hon-shimeji and the production started in 1973 in Japan. Cultivation of Buna-shimeji was first patented by Takara Shuzo Co.,Ltd. Hypsizygus marmoreus is a synonym of Hypsizygus tessellatus. beech shimeji), Hypsizygus tessellatus, also known in English as the brown beech or brown clamshell mushroom The cultivation methods have been patented by several groups, such as Takara Bio and Yamasa, and the cultivated hon-shimeji is available from several manufacturers in Japan.
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