Shimeji mushroom is a photograph by Elena Nosyreva which was uploaded on July 30th, 2014.
Shimeji mushroom
Shimeji mushroom or White/Brown Beech Mushroom should always be cooked: it is not a good mushroom to serve raw due to a somewhat bitter taste, but... more
Title
Shimeji mushroom
Artist
Elena Nosyreva
Medium
Photograph - Photography
Description
Shimeji mushroom or White/Brown Beech Mushroom should always be cooked: it is not a good mushroom to serve raw due to a somewhat bitter taste, but the bitterness disappears completely upon cooking. The cooked mushroom has a pleasant, firm, slightly crunchy texture and a slightly nutty flavor. Cooking also makes this mushroom easier to digest. In stir-fried foods, as well as with wild game or seafood it is a good mushroom. Also it can be used in soups, stews and in sauces. When cooked alone, Shimeji mushrooms can be sauteed as a whole, including the stem or stalk (only the very end cut off), using a higher temperature or they can be slow roasted on a low temperature with a small amount of butter or cooking oil.
(c) All copyrights reserved by Elena Nosyreva.
Uploaded
July 30th, 2014
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