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This is based on a nameko (simmered mushroom) recipe, but I tweaked it a bit to include deep fried tofu (aburage), and using two kinds of mushrooms, shimeji and oyster mushroom, instead of just one, typically enoki. https://treecode.amebaownd.com/posts/19445311. So, if you want to go back to basic, just use enoki, but keep the rest of the recipe the same. AKA Buna Shimeji, Clamshell Mushrooms. Beech mushrooms, often marketed as “Shimeji” mushrooms, are similar in appearance to enoki, but with slightly less skinny stems and a variety of cap sizes. They can either be a light tan color, or white. They have a bitter taste when raw that transforms into a slight sweet nutty flavor once cooked. Foragers often find oyster mushrooms in clusters on dying or rotten logs because they grow on wood. The good thing about it is that once you find a cluster you ought to find a couple more on the same log. When farmed, oyster mushrooms like to grow individually but you can still see a few big clusters here and there.

Oyster Mushrooms And Shimeji Mushrooms The Same Thing
Oyster Mushrooms And Shimeji Mushrooms The Same Thing
Oyster Mushrooms And Shimeji Mushrooms The Same
Oyster Mushrooms And Shimeji Mushrooms The Same Time

A group of edible mushrooms, shimeji mushrooms are native to East Asia; but are also present in some parts of northern Europe. Like other edible mushrooms, these mushrooms are popular due to their woodsy flavor and meaty texture. Furthermore, these mushrooms are said to have a variety of health benefits thanks to their rich composition of health-boosting nutrients. These properties make shimeji mushrooms a popular ingredient in a variety of dishes.

While the cultivation of these mushrooms is considered to be quite difficult, some species such as buna shimeji are widely cultivated and are available in your local grocery store or supermarket.

What Are Shimeji Mushrooms?

As previously stated, shimeji refers to a group of mushrooms/fungus. While not the most flavorful, they are known for their rich meaty texture when properly cooked. These mushrooms grow at the bottom of hardwood trees, including beech or oak trees, in the wild; however, the variety sold in grocery stores and those used in restaurants are cultivated in special growing conditions, some of which are patented, in commercial farms.

Normally growing in clusters, these mushrooms have small caps that are brown or ivory white-colored, with a united stem connected to a thick, porous white base that is inedible. The more shimeji mushrooms grow, the more they lose the color on their small caps.

Oyster Mushrooms And Shimeji Mushrooms The Same Thing

While these mushrooms are known and loved for their meaty texture and mild flavor when cooked, they have a bitter taste when eaten raw.

Popular shimeji mushrooms varieties include Hon-shimeji (brown beech shimeji mushroom of the Lyophyllum species – mostly popular in Japan), Bunapi shimeji (white beech shimeji), buna shimeji (brown beech shimeji mushroom of the Saprotroph species), and piopinno among others.

Nutritional Composition

Shimeji mushrooms have a rich nutrient composition. However, it is important to note that in their raw state the mushrooms are indigestible; hence rendering their nutritional value useless to humans when consumed in this state.

These mushrooms are rich in protein, fiber, niacin, calcium, potassium, zinc, and iron among others. Most importantly, mushrooms have zero cholesterol, making for a healthy substitute for high cholesterol meats.

As previously stated, human beings can only enjoy the nutritional value of these mushrooms when cooked.

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Health Benefits Of Shimeji Mushrooms

A popular ingredient in a variety of dishes, shimeji mushrooms are thought to have a variety of health benefits thanks to their rich nutritional composition. Here’s a brief description of some of the main health benefits of these mushrooms.

Low Cholesterol

The consumption of these mushrooms helps in lowering cholesterol levels in the body. In comparison to other popular edible mushrooms such as Maitake and Eringi, shimeji mushrooms reduce the formation of atherosclerotic lesions as well as cholesterol concentrations in the body. The dietary fiber content in these mushrooms helps reduce insulin levels in the blood in addition to increased excretion of bile acids.

Weight Loss

Oyster Mushrooms And Shimeji Mushrooms The Same Thing

Shimeji mushrooms are also said to have powerful weight loss benefits. These mushrooms have been found to be rich in resveratrol, a component that has powerful fat reduction properties. To regulate obesity, this compound regulated how the body sheds weight by activating an obesity-related gene.

Furthermore, these mushrooms help lower plasma glucose and fasting plasma insulin levels in the bloodstream; thus regulating the body’s glycemic index, an important factor in the management of diabetes.

Anti-bacterial And Anti-fungal Properties

To protect the body against a variety of bacteria, including Escherichia coli and Staphylococcus aureus, among others, shimeji mushrooms have a rich flavonoid and phenolic acid composition.

Furthermore, these mushrooms are known to be rich in proteins, including Hypsin – one that has demonstrated powerful antifungal properties.

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Parasitic Infection Prevention

Shimeji mushrooms have enzymes that can help the body fight against parasitic infections. These enzymes are capable of killing a parasite that has a devastating effect on plants, animals, and human beings, Panagrellus redivivus.

Cancer Treatment Potential

The health-boosting mushrooms are also thought to have powerful anti-tumor composition. The multiplication of different types of cancer cells, such as lung carcinoma, sarcoma, breast, hepatoma and leukemia, is inhibited by a variety of compounds found in shimeji mushrooms, including hypsin, marmorin, hypsiziprenol and glycoprotein among others.

At this point, you might be wondering whether these mushrooms have any side effects, given the many benefits mentioned a