Hon-shimeji
Hon-shimeji
| Latin name | Lyophyllum shimeji |
|---|---|
| Family | Mushrooms |
| Origin | Pine and oak woods, Japan |
| Season (France) | September – November |
| Flavour | Umami · Nutty · Sweet |
| Typical price (France) | 15–30 €/kg |
What it is
A Japanese proverb ranks the mushrooms: matsutake for scent, shimeji for taste - and the shimeji it means is this wild, mycorrhizal one, not the cheap cultivated cluster. It resisted farming until the very end of the twentieth century, which is why the name on the punnet matters more here than for any other mushroom.
In the kitchen
Cook them right through - four or five minutes at least, since a quick toss leaves a faint bitterness in the stem. Never rinse them; wipe the base and pull the cluster apart by hand.
Goes with
Kombu Soy sauce Junmai sake Butter Rice Mitsuba Sudachi Chicken
In season alongside
Black Krim tomato Blue corn Borlotti bean Brussels sprout Butternut squash Caesar’s mushroom
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