Also known as the Pearl Simeji.
Being tough when raw, it is best when cooked as it has a bitter taste when raw which disappears completely upon cooking. The cooked mushroom has a firm, slightly crunchy texture and a nutty flavor. It is often eaten with stir-fried foods including wild game and seafood. It is used in soups, stews and sauces. When prepared alone, Shimeji mushrooms can be sautéed as a whole, including the stem, using a higher temperature; or, they can be slow roasted on a low temperature with a small amount of butter or cooking oil.
We have have a small stock of this mushrooms on hand and will continue growing them this winter.