Mushrooms for July: Buna-Shimeji and Maitake

Buna-Shimeji

The Buna-Shimeji is distinguished by its mild shellfish flavor. It's quarter-size caps with 2 to 3 inch white stems retain a crunchy texture even after sautéing.

We recommend a hot sauté to coax the most flavor out of this mushroom. It is a pleasant addition to seafood soups or bisques, stews, sauces, or stir-fries.

It is easily able to pair with red wine sauces as well as Asian influenced stir fry. Roast to deepen flavors. Grilled veal, almond, cashew, garlic chive, thyme.

Maitake

Maitake is wonderfully adaptable with a fabulous, forest aroma, a deep umami flavor and a light, crunchy, somewhat meaty texture.

Traditional in Asian cuisine, but its rich versatile flavor also finds complements with roasted meats and chicken, cheeses, dark leafy greens, and hearty grains.

A good source of micronutrients!

Buna-Shimeji (above)

Maitake (above)