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Brown Hon Shimeji mushrooms are small to medium in size, growing in tightly packed bunches with convex, rounded, button caps and slender stems. The petite caps are buff to burlap-colored, smooth, and crisp. The ivory to cream-colored stems are slender, averaging 5-7 centimeters in height, and connect to a thick, white, porous inedible base. Brown Hon Shimeji mushrooms have piquant, savory aromas and a sharp, bitter flavor when fresh. When cooked, the texture is tender and chewy with a mild, herbal, and nutty flavor.
Wild Brown Hon Shimeji mushrooms are available in the fall, while cultivated Brown Hon Shimeji mushrooms are available year-round.
Brown Hon Shimeji mushrooms, botanically classified as Hypsizygus tessellatus, are edible mushrooms native to Eastern Asia and are members of the Tricholomataceae family. Also known as Brown Beech mushrooms, Japanese Honey mushrooms, Brown Clamshell mushrooms, and Buna Shimeji in Japan, wild Brown Hon Shimeji mushrooms grow on hardwood trees and are most often found on beech trees. In the west, they can be found on poplar trees. Cultivated Brown Hon Shimeji mushrooms are grown on substrates composed of sawdust, grain, and organic agricultural waste in a climate-controlled environment for nutrition and uniform growth. Brown Hon Shimeji mushrooms are considered a delicacy and are favored by chefs for their nutty flavor and versatility in many different global cuisines.
Brown Hon Shimeji mushrooms contain iron, zinc, copper, potassium, thiamin, pantothenic acid, and riboflavin. It’s important to note that uncooked Brown Hon Shimeji mushrooms are not easily digested, and the nutritional components are rendered useless to the human body unless the mushroom is cooked.
Brown Hon Shimeji mushrooms are best suited for cooked applications such as sautéing, braising, stewing, and roasting as their raw flavor tends to be unpalatably strong. They can be incorporated into different cuisines including European and Asian, and they hold their shape well for use in soups, bisques, stews, omelets, noodle dishes, tempura, stir-fries, hot pot, rice dishes, and sauces. Brown Hon Shimeji mushrooms pair well with roasted meats, wild game, poultry, seafood, white wine, soy sauce, rice wine vinegar, miso, ginger, garlic, shallots, lemons, duck fat, leeks, tarragon, and rosemary. They will keep up to ten days when stored in a loose paper bag in the refrigerator.
The term “shimeji” is used by the Japanese to refer to at least twenty different species of mushrooms and is usually paired with another word describing the particular variety. In Italy, Brown Hon Shimeji mushrooms are referred to as Chiodini or “little nails” and Pioppini or “cluster of trees.”
Brown Hon Shimeji mushrooms have been growing in the forests of Eastern Asia since ancient times, and the first cultivated Brown Hon Shimeji mushroom was patented in 1972 by the Takara Shuzo Company. They are also found in select forests in Sweden and Norway. Today Hon Shimeji mushrooms are available at farmers markets and specialty grocers in Europe, Asia, Australia, and North America.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
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Recipe Ideas
Recipes that include Brown Hon Shimeji Mushrooms. One
is easiest, three is harder.
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Description/Taste
Brown Hon Shimeji mushrooms are small to medium in size, growing in tightly packed bunches with convex, rounded, button caps and slender stems. The petite caps are buff to burlap-colored, smooth, and crisp. The ivory to cream-colored stems are slender, averaging 5-7 centimeters in height, and connect to a thick, white, porous inedible base. Brown Hon Shimeji mushrooms have piquant, savory aromas and a sharp, bitter flavor when fresh. When cooked, the texture is tender and chewy with a mild, herbal, and nutty flavor.
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 mushrooms native to Eastern Asia and are members of the Tricholomataceae family. Also known as Brown Beech mushrooms, Japanese Honey mushrooms, Brown Clamshell mushrooms, and Buna Shimeji in Japan, wild Brown Hon Shimeji mushrooms grow on hardwood trees and are most often found on beech trees. In the west, they can be found on poplar trees. Cultivated Brown Hon Shimeji mushrooms are grown on substrates composed of sawdust, grain, and organic agricultural waste in a climate-controlled environment for nutrition and uniform growth. Brown Hon Shimeji mushrooms are considered a delicacy and are favored by chefs for their nutty flavor and versatility in many different global cuisines.
Nutritional Value
Brown Hon Shimeji mushrooms contain iron, zinc, copper, potassium, thiamin, pantothenic acid, and riboflavin. It’s important to note that uncooked Brown Hon Shimeji mushrooms are not easily digested, and the nutritional components are rendered useless to the human body unless the mushroom is cooked.
Applications
Brown Hon Shimeji mushrooms are best suited for cooked applications such as sautéing, braising, stewing, and roasting as their raw flavor tends to be unpalatably strong. They can be incorporated into different cuisines including European and Asian, and they hold their shape well for use in soups, bisques, stews, omelets, noodle dishes, tempura, stir-fries, hot pot, rice dishes, and sauces. Brown Hon Shimeji mushrooms pair well with roasted meats, wild game, poultry, seafood, white wine, soy sauce, rice wine vinegar, miso, ginger, garlic, shallots, lemons, duck fat, leeks, tarragon, and rosemary. They will keep up to ten days when stored in a loose paper bag in the refrigerator.
Ethnic/Cultural Info
The term “shimeji” is used by the Japanese to refer to at least twenty different species of mushrooms and is usually paired with another word describing the particular variety. In Italy, Brown Hon Shimeji mushrooms are referred to as Chiodini or “little nails” and Pioppini or “cluster of trees.”
Geography/History
Brown Hon Shimeji mushrooms have been growing in the forests of Eastern Asia since ancient times, and the first cultivated Brown Hon Shimeji mushroom was patented in 1972 by the Takara Shuzo Company. They are also found in select forests in Sweden and Norway. Today Hon Shimeji mushrooms are available at farmers markets and specialty grocers in Europe, Asia, Australia, and North America.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
| Monteferante Foods | San Marcos CA | 310-740-0194 |
| La Jolla Country Club | San Diego CA | 858-454-9601 |
| Brigantine Imperial Beach | Imperial Beach CA | 619-591-1350 |
| One Door North | San Diego CA | 858-232-4220 |
| PFC Fitness Camp | Carlsbad CA | 888-488-8936 |
| The Crossings | Carlsbad CA | 760-444-1800 |
| Sbicca | Del Mar CA | 858-481-1001 |
| Saska's Steak & Seafood | San Diego CA | 858-488-7311 |
| Trust Restaurant | San Diego CA | 609-780-7572 |
| The Shores | La Jolla CA | 858-459-8271 |
| Bistro du Marche by Tapenade | La Jolla CA | 858-551-7500 |
| Fairmont Grand Del Mar | San Diego CA | 858-314-1975 |
| Rancho Valencia | Del Mar CA | 858-756-1123 |
| Brigantine Escondido | Escondido CA | 760-743-4718 |
| Catamaran | San Diego CA | 858-488-1081 |
| The Pearl Hotel | San Diego CA | 877-732-7573 |
| Local Tap House & Kitchen | Oceanside CA | 760-547-1469 |
| Bahia Resort Hotel | San Diego CA | 858-488-0551 |
| Buona Forchetta (Liberty Station) | San Diego CA | 619-458-9231 |
| insideOUT | San Diego CA | 619-793-9221 |
| Circa Restaurant | San Diego CA | 619-269-9152 |
| Sushi Tadokoro | San Diego CA | 619-347-2792 |
| Great Maple | San Diego CA | 619-255-2282 |
| Pacifica Del Mar | Del Mar CA | 858-792-0505 |
| Mille Fleurs | Rancho Santa Fe CA | 858-756-3085 |
| Wheat & Water | La Jolla CA | 858-291-8690 |
| Firefly Beach | San Diego CA | 619-222-6440 |
| Craft and Commerce (Sekscobra Inc.) | San Diego CA | 619-962-5935 |
| San Diego Culinary Institute Inc. | La Mesa CA | 619-644-2100 |
| Home Kitchen Culture | San Diego CA | 619-302-7655 |
| Bernini's Bistro | La Jolla CA | 858-454-5013 |
| West Coast Tavern | San Diego CA | 619-295-1688 |
| Fishery | San Diego CA | 858-272-9985 |
| RoVino Rotisserie + Wine | San Diego CA | 619-972-6286 |
| The Joint | San Diego CA | 619-222-8272 |
| The Guild Hotel | San Diego CA | 858-373-3184 |
| Bagby Beer Company | Oceanside CA | 760-505-3445 |
| Sara Polczynski (Seasoned Plates) | San Diego CA | 619-757-8924 |
| Rustic Root | San Diego CA | 619-232-1747 |
| Vista Valley | Vista CA | 760-758-2800 |
| Zel's Del Mar | Del Mar CA | 858-755-0076 |
| Bean Bar | San Diego CA | 503-704-6573 |
| The Shout House | San Diego CA | 619-231-6700 |
| Cal A Vie | Vista CA | 760-945-2055 |
| The Farm Golf Club | Rancho Santa Fe CA | 858-756-5585 |
| Bali Hai Restaurant | San Diego CA | 619-222-1181 |
| Brigantine Pt Loma | San Diego CA | 619-224-2871 |
| Exhale | Oceanside CA | 760-420-2098 |
| Brigantine Del Mar | Del Mar CA | 858-481-1166 |
| Mr A's | San Diego CA | 619-239-1377 |
| San Diego Yacht Club | San Diego CA | 619-758-6334 |
| La Costa Resort & Spa Main Kitchen | Carlsbad CA | 760-930-7063 |
| Paradise Point Resort Main Kitchen | San Diego CA | 858-490-6363 |
| Viejas Casino Banquets | Alpine Ca | 619-295-3172 |
| Brooklyn Girl | San Diego CA | 619-296-4600 |
| Miguel Angel Mendoza | Maestros Ensenada, | 646-127-0277 |
| Chateau Lake San Marcos | San Marcos CA | 760-471-0083 |
| US Grant Hotel Grill | San Diego CA | 619-232-3121 |
| La Jolla Beach & Tennis Club | San Diego CA | 858-454-7126 |
| Surf Side Cuisine | San Diego CA | 619-507-0891 |
| Solterra Winery + Kitchen | Encinitas CA | 760-230-2970 |
| The Wooden Spoon | Escondido CA | 760-445-2816 |
| Urban Solace | San Diego CA | 619-295-6464 |
| Amicis Ristobar | San Diego CA | 858-847-2740 |
| West Steak and Seafood | Carlsbad CA | 760-930-9100 |
| Pendry SD (Lion Fish) | San Diego CA | 619-738-7000 |
| Marriott Coronado | Coronado CA | 619-435-3000 x6335 |
| Parakeet Cafe- Little Italy | San Diego CA | 6192970235 |
| Trattoria Positano | Cardiff CA | 760-320-111 |
| Rustic Root Brunch | San Diego CA | 619-702-5595 |
| Himitsu | La Jolla CA | 858-345-0220 |
| Del Mar Country Club | Rancho Santa Fe CA | 858-759-5500 x207 |
| Pendry SD (Provisional) | San Diego CA | 619-738-7000 |
| Brigantine Coronado | Coronado CA | 619-435-4166 |
| Stone Brewing Company Tap Room | San Diego CA | 619-727-4452 |
| Fish 101 | Encinitas CA | 760-943-6221 |
| Gravity Heights Restaurant and Brewery | San Diego CA | 858-551-5105 |
| Madison | San Diego CA | 619-822-3465 |
| Parakeet café | La Jolla CA | 619-578-1040 |
| Toast Carlsbad | Carlsbad CA | 858-56-8018 |
| Et Voilà! French Bistro | San Diego CA | 619-209-7759 |
| The Smoking Goat | San Diego CA | 858-232-4220 |
| Born & Raised | San Diego CA | 619-550-5412 |
| Coast Catering | Escondido CA | 619-295-3173 |
| Fish 101 Cardiff | Cardiff CA | 760-230-1021 |
| Ballast Point Restaurant - Miramar | San Diego CA | 858-790-6900 |
| The Patio Marketplace | San Diego CA | 858-270-9900 |
| Urge Gastropub (San Marcos) | San Marcos CA | 760-555-5555 |
| The Miller's Table | Oceanside CA | 310-694-4091 |
| Golden Door | San Marcos CA | 760-761-4142 |
| Brigantine La Mesa | La Mesa CA | 619-465-1935 |
| Nutmeg Café & Bakery | San Diego CA | 858-405-2401 |
| Solace & the Moonlight Lounge | Encinitas CA | 760-753-2433 |
| Lauberge Del MarLauberge | Del Mar CA | 858-259-1515 |
| AToN Center Inc. | Encinitas CA | 858-759-5017 |
| Tom Hams Light House | San Diego CA | 619-291-9110 |
| Le Papagayo | Encinitas CA | 760-944-8252 |
| Saint Mark Golf and Resort, LLC | San Marcos CA | 858-273-8440 |
| Under Belly-Little Italy Kitchen | San Diego CA | 619-269-4626 |
| Brigantine Poway | Poway CA | 858-486-3066 |
| Cloak and Petal | San Diego CA | 619-501-5505 |
| JSIX American restaurant & Bar | San Diego CA | 619-531-8744 |
| Cape Rey Carlsbad, a Hilton Resort | Carlsbad CA | 760-602-0800 |
| Storyhouse Spirits | San Diego CA | 801-949-5955 |
| Fireside by The Patio | San Diego CA | 858-270-9900 |
| Viejas Casino Grove Steakhouse | Alpine CA | 800-295-3172 |
| Shimbashi Izakaya | Del Mar CA | 858-523-0479 |
| Sheraton Carlsbad - 7 Mile | Carlsbad CA | 760-827-2400 |
| Miho Gastrotruck | San Diego CA | 619-867-4295 |
| The Cork and Craft | San Diego CA | 858-618-2463 |
| Venissimo Cheese Del Mar | Del Mar CA | 858-847-9616 |
| Luce | San Diego CA | 619-275-2094 |
| Union Kitchen & Tap (Encinitas) | Encinitas CA | 760-230-2337 |
| Buona Forchetta | San Diego CA | 619-381-4844 |
| Fernside | San Diego CA | 619-398-5156 |
Recipe Ideas
Recipes that include Brown Hon Shimeji Mushrooms. One
is easiest, three is harder.| Tasty Kitchen |
|
Brown Beech Mushroom and Chicken Stir Fry |
| Cook Almost Anything |
|
Truffled Potatoes with Shimeji Mushrooms |
