With a pleasantly bitter taste, a typical brown color and an unmistakable variety of nutrients, Shimeji mushrooms are unquestionably an extremely useful and tasty dish! They are in fact mushrooms known since ancient times for their beneficial effect on the organism.

Shimeji is a collection of edible mushrooms commonly eaten in East Asia. It is available in the colors white (Shimeji white) and brown (Shimeji brown). The Shimeji mushroom is harvested from the substrate in the grapes. In nature, the Shiemji mushroom grows on wood, often on beech trees, and is therefore also known as a beech mushroom.

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Delivery and return
Delivery and return
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Composition and care
Composition and care


Exploring the Unique Flavors of Chiodini Brown Beech Mushrooms


Chiodini Brown Beech Mushrooms are a fascinating variety of edible fungi, known for their appealing taste and versatile culinary uses. Originating from Asia, these mushrooms have gained popularity around the globe, thanks to their unique flavor profile and nutritional benefits. Characterized by their small size, smooth texture, and distinctive nutty taste, Chiodini Brown Beech Mushrooms can enhance a wide array of dishes, ranging from stir-fries to soups and salads.

Chiodini Brown Beech Mushrooms are commonly found in clusters, these mushrooms have a firm texture that holds up well during cooking, making them a favorite ingredient among chefs and home cooks alike. Their rich, earthy flavor is subtle yet distinct, adding depth and complexity to meals without overwhelming other ingredients. Nutritionally, Chiodini Brown Beech Mushrooms are a healthy addition to any diet, packed with essential vitamins, minerals, and antioxidants that support overall health.

In culinary applications, these mushrooms are incredibly versatile. They can be sautéed, grilled, roasted, or even pickled, offering a plethora of options for culinary experimentation. Whether used as a main ingredient or a complementary flavor enhancer, Chiodini Brown Beech Mushrooms bring a touch of elegance and sophistication to the table, embodying a perfect blend of taste, texture, and health benefits. Their growing popularity underscores the global trend towards incorporating more plant-based, nutrient-rich foods into our diets, making them a modern staple in diverse culinary traditions.


Chiodini Brown Beech Mushrooms can be recognized by their long stems and small white or brown hats. The mushroom is somewhat elongated, has small to medium-sized open heads and looks creamy white or brown. It is usually offered with the mushroom substrate. This prevents the fungus from drying out. The taste is very intense and tastes very mushroom-like. It is one of the most precious mushrooms. In the past, these mushrooms were only available in fine restaurants. Today everyone can refine cooking and dining with it. A top mushroom for me personally

Chiodini Brown Beech Mushrooms has a relatively long shelf life. The smell is pleasant mushroom-spicy. The mushrooms are grown and packaged under very hygienic conditions. It is therefore not necessary to wash this mushroom before using it. Chiodini Brown Beech Mushrooms are excellent for soups and wok dishes. They also serve as a delicious side dish or main course for vegetarians and vegans when grilling.


Chiodini Brown Shimeji Mushrooms are low in calories, therefore suitable for various diets, including slimming ones. They have excellent content of mineral salts, such as Magnesium, Calcium, Potassium.

Chiodini Brown Shimeji Mushrooms are also a good source of vitamins and antioxidants that perform a defense function of the cardiovascular system and the immune system, also helping against the signs of aging.

Chiodini Brown Shimeji Mushrooms also contain numerous vitamins belonging to group B, which favors the defensive action of the immune system.

They are eaten just cooked (on high heat), firm and crunchy. They are used in soups, wok dishes or even in sauces. You can sauté them with salmon, for example. However, they should not be eaten raw. Keep them in the refrigerator, in the vegetable drawer for a maximum of 2 days.


Chiodini Brown Shimeji Mushrooms is an all-rounder in the kitchen. You can steam it, roast it and even eat it raw. It is ideal for salads. You put it briefly in the dressing of the salad and then pour the mushrooms with the dressing over the salad.

No need for cleaning beforehand, you just need to cut the stalk off the mushrooms before cooking them. It is best to consume them cooked, they will give off a slightly nutty flavor and lose their bitterness. You can incorporate Shimeji in all your culinary preparations: soups, woks, rice, stews, etc.


Chiodini Brown Shimeji Mushrooms can be eaten in soups or stews, as a simple side dish or together with other foods to flavor. Before cooking it is advisable to rinse them well to remove impurities. To maintain their crunchiness, they should be cooked lightly.

They can accompany typical oriental dishes, be combined with Asian traditional ingredients such as soy and soy sauce, or they can be combined with typical local dishes, such as risotto with mushrooms, to give an innovative touch to this classic recipe. Of course, it is also possible to use these mushrooms in an alternative way, such as using them with red meat with a particularly strong taste, so that the flavor of the mushrooms can stand out in a non-aggressive way.

  1. Rinse the mushrooms well
  2. Remove the soil residue with a brush
  3. Dab with a damp cloth
  4. Marinate the mushrooms  in the lemon to eliminate any bacteria
  5. cook them

Slightly chilled in the vegetable compartment of the fridge, the mushrooms keep for up to 5 days. But you should always eat them fresh. What is good for both mushrooms: you can freeze them. To do this, cut the mushrooms in half and then freeze them. Always add frozen for further processing, never thaw, this will make them mushy. Ideal with vegetable pans and rice dishes.


Chiodini Brown Shimeji Mushrooms are very popular in raw food recipes, very popular in this period. The recipe we propose is a healthy, versatile soup, which will undoubtedly leave its mark, and above all, it will keep intact all the properties of the vegetables as they are uncooked.


Ingredients :

  • Fresh Chiodini Brown Shimeji Mushrooms
  • Lemon for marinating
  • Fresh cherry tomatoes
  • Seasonal vegetables
  • Oil to taste


First wash Chiodini Brown Shimeji Mushrooms, which are the pearl and the fulcrum of this dish, carefully cut them into pieces and leave them to marinate in the lemon, to eliminate any bacteria. Peel and blend some fresh cherry tomatoes, add the Shimeji mushrooms and seasonal vegetables of your choice. Let everything mix for at least 30 minutes and serve at room temperature with a drizzle of extra virgin olive oil and a sprinkling of parsley. You will all be stunned.


Ingredients :

  • FreshChiodini Brown Shimeji Mushrooms
  • Lemon for marinating
  • Romaine lettuce
  • Salt and oil to taste
  • Carrot


If you prefer to consume a fresh and simple salad, the procedure for preparing these mushrooms will be identical to that of the soup; never forget the marinade, as it is essential for sanitizing mushrooms. We recommend using a Roman lettuce cut into thin strips to accompany the mushrooms cut into small pieces. To top it off, before seasoning everything with salt and extra virgin olive oil, you can grate a carrot to give an even cooler touch to the salad.

Shimeji mushrooms (brown and white varieties respectively) are increasingly common in grocery stores but are most common in Asian grocery stores or in areas with large East Asian or Italian populations. In the last years, they have become very popular in the New York culinary.

In parts of North America, Europe, and East Asia, buna-shimeji can be found growing wild. That being said, they are far more easily obtained from commercial operations, especially given their habit of growing high up on a tree. Because they are also cultivated indoors, shimeji mushrooms are usually in season year-round.

5.3oz (150 gram)

Ingredients: Brown Chiodini Shemeji mushrooms



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