Chois Shimeji Mushrooms - 150g Also known as Beech mushrooms Delicate clustered caps with a springy bite and deep, nutty umami. Shimeji hold their shape when cooked, making them fantastic for... Read more
Delicate clustered caps with a springy bite and deep, nutty umami. Shimeji hold their shape when cooked, making them fantastic for quick stir-fries, brothy soups, noodles and rice bowls.
Why you’ll love it
Firm, bouncy texture that doesn’t go soggy — perfect for quick high-heat cooking.
Rich, savory flavor that pairs naturally with soy, garlic, ginger and sesame oil.
Ready in minutes — great for weeknight stir-fries, ramen toppings and hotpots.
Neat clusters make prep simple; just trim the base and separate.
How to enjoy
5‑minute garlic shimeji & bok choy stir‑fry
Sear shimeji in a hot wok, add sliced baby bok choy, a little oil, minced garlic, and a splash of oyster sauce. Toss 2–4 minutes until glossy and tender‑crisp.
Clear shimeji tofu soup Broth-based
Simmer shimeji with cubes of silken tofu in clear chicken broth. Season lightly with soy and a drop of sesame oil; finish with sliced spring onion.
Shimeji butter‑soy rice topper
Sauté shimeji in a touch of butter until golden (2–4 minutes). Spoon over hot Japanese rice, drizzle with soy sauce and a few drops of sesame oil.
Sesame shimeji rice vermicelli toss
Toss pan‑seared shimeji with soaked rice vermicelli, scallions and a light splash of light soy sauce. Add chili oil if you like heat.
Prep Tips
Trim just the root base to release the clusters; keep small clusters intact for better texture.
Avoid soaking — quickly rinse if needed and pat dry so they sear, not steam.
Sauté over medium‑high heat with a pinch of salt until lightly golden (2–4 minutes) before saucing.
For soups, add in the last few minutes to keep them tender‑crisp and flavorful.