Shimeji

Shimeji (Japanese: , or ) is a group of edible mushrooms native to East Asia, but also found in northern Europe. "Hon-shimeji (Lyophyllum shimeji") is a mycorrhizal fungus and difficult to cultivate. Other species are saprotrophs, and "buna-shimeji" is now widely cultivated. "Shimeji" is rich in umami tasting compounds such as guanylic acid, glutamic acid, and aspartic acid.
Species.
Several species are sold as "shimeji" mushrooms. All are saprotroph except "Lyophyllum shimeji".
Cooking.
Shimeji 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. It works well in stir-fried foods, as well as with wild game or seafood. Also it can be used in soups, stews and in sauces. When cooked alone, Shimeji mushrooms can be sautéed 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. Shimeji is used in soups, nabe and takikomi gohan.