On pickled hon shimejis........
Hon Shimeji, or white/brown beach mushrooms are a type of fungi native to Southeast Asia. They grow on hardwood trees, most often beach trees, hence their common name. They live on substrates composed of sawdust, grain and organic agricultural waste in a climate controlled dark environment. These mushrooms are so difficult to cultivate that it has lead to a patented cultivation method. The first cultivated type of this fungi breed was patented in 1972 by Takara Shuzo Company.
They are harvested in small bouquets (due to their size and delicate nature) in order to protect their vulnerable structure. The mushrooms have either white or burlaped colored caps with ivory white slender stems that are connected to a thick white inedible base. When fresh, Hon Shimeji's have a sharp flavor; as it is cooked they develop more of a mild, nutty flavor. Hon Shimeji mushrooms are best prepared cooked due to the bitter flavor it possesses in its raw state. In their uncooked form Hon Shimeji's nutritional components are rendered useless to the human body as it can only assimilate cooked versions of the mushrooms. It is said that these fungi have medicinally active ingredients that provide anti-tumor benefits.
Whenever I have some on hand, I will either serve them roasted with a bit of garlic or I will pickle them. The pickling process that I use for these mushrooms is very simple. You can take any type of light colored vinegar and add aromatics and sugar to counterbalance the acidity. Bring this mixture to a boil and cool down immediately. Once the mixture is cold, add your Hon Shimeji mushrooms to the pickling solution and let them sit there for 2 hours. The mushrooms will soak up the liquid during this time. For the most part when you pickle something you want to cook the item with the pickling solution and then cool it down in the same mixture. I bypass this procedure because I find that if you cook the mushrooms in the pickling liquid by the time they cool down they have acquired a mushy texture. I'm currently using these pickled mushrooms as a garnish for a tuna dish I have on our current menu. Tuna Crudo, pepper and cippolinni onion escabeche, pickled white beach mushrooms. Here are some pictures of the the pickled fungi:
They are harvested in small bouquets (due to their size and delicate nature) in order to protect their vulnerable structure. The mushrooms have either white or burlaped colored caps with ivory white slender stems that are connected to a thick white inedible base. When fresh, Hon Shimeji's have a sharp flavor; as it is cooked they develop more of a mild, nutty flavor. Hon Shimeji mushrooms are best prepared cooked due to the bitter flavor it possesses in its raw state. In their uncooked form Hon Shimeji's nutritional components are rendered useless to the human body as it can only assimilate cooked versions of the mushrooms. It is said that these fungi have medicinally active ingredients that provide anti-tumor benefits.
Whenever I have some on hand, I will either serve them roasted with a bit of garlic or I will pickle them. The pickling process that I use for these mushrooms is very simple. You can take any type of light colored vinegar and add aromatics and sugar to counterbalance the acidity. Bring this mixture to a boil and cool down immediately. Once the mixture is cold, add your Hon Shimeji mushrooms to the pickling solution and let them sit there for 2 hours. The mushrooms will soak up the liquid during this time. For the most part when you pickle something you want to cook the item with the pickling solution and then cool it down in the same mixture. I bypass this procedure because I find that if you cook the mushrooms in the pickling liquid by the time they cool down they have acquired a mushy texture. I'm currently using these pickled mushrooms as a garnish for a tuna dish I have on our current menu. Tuna Crudo, pepper and cippolinni onion escabeche, pickled white beach mushrooms. Here are some pictures of the the pickled fungi:
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