White clamshell (Shimeji)

Latin name: Hypsizygus tessulatus

The White Shimeji is a latecomer to the world of cultivated mushrooms. This newcomer is considered a special delicacy in Japan and China. The Bunapi Shimeji has only recently started to be cultivated in theNetherlands.

The White Shimeji grows in clusters and has a long, narrow, tapered stem and a hemispherical cap.

Storage and shelf life
Do not eat this mushroom raw as it is not easy to digest and has a bitter taste. Cut the mushrooms from the base. You can discard the base.

The mushrooms can be stored on the base for several days in the refrigerator.

Flavour and use
The texture, aroma and flavour of this mushroom are unsurpassed, and it can be cooked in many different exciting ways. Cut off the ends of the stems before use. The stems are edible. The White Shimeji combines wonderfully with all sorts of ingredients and dishes.


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