These Japanese mushrooms have a characteristic bitter taste, but it is eliminated with cooking, so it is recommended that shimeji mushrooms be cooked before eating, but they can also be eaten raw. They are tasty, as with other mushrooms, reminiscent of nuts, a mild nutty flavor, and can accompany very well all kinds of food, from vegetables to meat and fish, and of course, pasta, legumes and more. Another of the qualities of this species of mushroom is its texture, firm but tender.
TASTING: reminiscent of dried fruit, a mild nutty flavor.
PAIRING: garlic, apricot, anise, blueberry, pumpkin, chestnut, onion, pork, dill, asparagus, egg, shellfish, mint, walnut, oyster, potato, parsley, white fish, fatty fish, chicken, blue cheese, soft cheese, goat cheese, hard cheese, rosemary, beef, bacon, tomato, thyme, truffle.
USE: sauces, raw to finish dishes.
FORMAT: 150 grs.
INGREDIENTS: brown shimenji mushrooms.
CONSERVATION: between 4ºC and 6ºC. Excess moisture can shorten the life of the product. Product washed and ready to consume.
SHIPPING METHOD: cold transport.
ALLERGENS: May contain traces of mustard.
CONSUMPTION DATE: 15 days.
TEMPORALITY: all year.