Soup recipes using cultivated and wild mushrooms, both fresh and dried.
- The Hon shimeji has been more difficult to obtain in the past but has started to be cultivated in the recent years, making this species more obtainable.
- Make the soup: Combine the stock, ginger, miso paste, and mirin in a 4-quart soup pot, and stir well. Bring to a boil over medium heat, then reduce the heat to low, and simmer the mixture, uncovered, for 30 minutes. While the stock simmers, combine the sugar and 1/2 cup water in a small saucepan over medium heat.
- Honshimeji Mushroom cooking information, facts and recipes. (Scientific Name: Lyophyllum shimeji) Small in size, this type of Asian mushroom is one of the numerous Shimeji varieties common to Japan.
Look for our fresh and dried mushrooms and spring greens from Forest Mushrooms in Minnesota and the Midwest at Lunds & Byerlys, Coborn's, Cashwise, Cub Foods, Whole Foods Markets and Kowalski's Markets.
You can also buy dried mushrooms through our online shop. We offer 14 varieties of wild and cultivated mushrooms, four blends, and porcini and portabella powders. Shipping is free on $75 orders. Visit our online shop here.
Porcini Soup
Recipe from the St. Cloud Times
Recipe from the St. Cloud Times
- 2-1/2 cups dried porcini mushrooms (about 2 ounces)
- 3 cups boiling water
- 1 Tbsp. butter
- 1 cup minced onion
- 1 clove garlic
- 1/4 cup long-grain rice
- 2 (14-ounce) cans chicken broth
- 2 tbsp. whipping cream
- 1 1/4 tsp. salt
- 6 tsp. low-fat sour cream
- Cracked pepper
- Snipped chives, for garnish
Daikoku Hon-Shimeji Mushrooms, Prawn and Chrysanthemum Greens Soaked in Dashi Sauce, with a Touch of Yuzu Citron Steamed Rice Steamed rice with Chestnut, Wrapped in Bamboo Leaf Soup Shrimp Dumpling and Mitsuba Green with a Touch of Yuzu Citron Sashimi Sashimi of the Day Grilled Dish Grilled Cutlass Fish with Shuto (Fermented Innards) Fried Dish.
Place mushrooms in a bowl and pour the water over them. Let rehydrate, 30 minutes. (Put a plate on top to keep them submerged.) Lift the mushrooms from the bowl with a slotted spoon. Pour the liquid into a sieve lined with cheesecloth. Reserve the liquid and set aside. Mince 2 mushrooms and set aside for garnish. Reserve the rest.
Heat the butter in a 4-quart sauce pan over medium-low heat and add the onion. Cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook one minute. Stir in the rice. Stir in reserved mushroom liquid, then the chicken broth. Add rehydrated mushrooms. Bring to a simmer. Cover and cook 30 minutes.
Remove 1/2 cup of the mushrooms with a slotted spoon. Roughly chop and set aside. Puree the soup in batches, then return to the saucepan and stir in the cream. Add the salt. Stir in the roughly chopped mushrooms. Ladle into bowls. garnish each bowl with a tsp. of the sour cream. Sprinkle with cracked pepper, the mushrooms for garnish and the chives.
Cream of Mushroom Soup
Recipe adapted from 'The Totally Mushroom Cookbook' by Helene Siegel and Karen Gilingham.
Serves 4
Recipe adapted from 'The Totally Mushroom Cookbook' by Helene Siegel and Karen Gilingham.
Serves 4
- 4 Tbsp. butter
- 1 pound any mushroom you like!
- 1/2 onion, thinly sliced
- Salt and black pepper
- 3 cups chicken stock
- 1 1/4 cup heavy cream
- 1 Tbsp. fresh chopped thyme
- Fresh lemon juice
Melt butter in a large stock pot over medium-high heat. Sauté mushrooms and onions with salt and pepper until liquid evaporates, 10 minutes. Add chicken stock, cream , and thyme. Bring to a boil and remove from heat.
Puree in batches in food processor and pour back into pot. Bring just to boil and season to taste with lemon juice, salt, and pepper. Serve hot.
Cream of Hon Shimeji Soup
Serves 4 to 6
Serves 4 to 6
![Hon Shimeji Soup Hon Shimeji Soup](https://noobcook.com/wp-content/uploads/2018/03/9F5C4175-620x465.jpg)
- 6 to 12 oz Hon Shimeji mushrooms
- 4 slices bacon
- 1 small onion, chopped
- 4 cups potatoes, diced
- 2 cups water
- 2 cups light cream
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 2 Tbsp. butter
- 1/2 cup red peppers, diced
- 8 oz. clam juice
- 1/2 cup white wine
Chop mushrooms with stems. Cut bacon into one-inch strips fry and remove from pan. Brown onion in bacon fat, remove half the fat and add potatoes, mushrooms, water, salt, wine, red pepper and clam juice. Add bacon, butter and cream. Season with salt and pepper to taste. Serve immediately.
Hedgehog and Hazelnut SoupRecipe adapted from 'The Edible Mushroom: A Gourmet Cook's Guide,' by Margaret Leibenstein
Serves 4-6
- 1 pound of hedgehog mushrooms
- 3 slices of dried boletes, broken into small pieces
- 3 heads (Boston) lettuce, tough outer leaves removed
- 4 Tbsp. unsalted butter
- 1/2 tsp. sugar
- 1 tsp. kosher salt
- freshly ground black pepper
- 1 large onion, peeled and quartered
- 5 cups rich chicken stock
- 4 1/2 cups whole milk
- 1/2 cup cooked white rice
- 6 ounces hazelnuts, blanched and skinned
- 3 egg yolks, beaten
- 1/4 cup heavy cream
Wipe the hedgehog mushrooms clean with a damp cloth or brush and trim the bases of the stems. Coarsely chop mushrooms and set aside. Wash the dried boletes pieces under running cold water to remove any grit, pat them dry, and set aside. Remove the core of each head of lettuce. Wash the leaves thoroughly, shake to remove excess water, and shred. (The leaves should not be completely dry.) Set aside.
Melt 2 Tbsp. butter in a large sauce pan or stock pot. Add the hedgehogs, toss, and cook 1 minute, stirring. Add the lettuce leaves, sugar, salt and pepper. Stir once or twice to mix, cover, and cook over moderately low heat for 20 minutes, stirring occasionally.
Combine the onion, stock, 4 cups of the milk, rice, and bolete pieces and then add them to the pot. Stir once or twice to blend, then cover the pot and simmer over low heat for 1 hour. Strain the soup, reserving the vegetables. Puree the vegetables in a blender or food processor fitted with the metal blade, then combine puree with soup and return it to the pot. Bring the soup back to a simmer.
In a food processor fitted with the metal blade, finely chop the hazelnuts. Add the remaining 2 Tbsp. of butter and pulse the machine on and off 4 times. Add the remaining 1/4 cup milk, the egg yolks, and cream, then pulse the machine 3 more times to mix thoroughly. Add a little of the hot soup to the processor bowl to warm the nut cream, then stir the warm nut cream into the soup. Serve immediately.
Lyophyllum shimeji (Lyophyllum shimeji)
Systematics:- Department: Basidiomycota (Basidiomycetes)
- Subdivision: Agaricomycotina (Agaricomycetes)
- Class: Agaricomycetes (Agaricomycetes)
- Subclass: Agaricomycetidae (Agaricomycetes)
- Order: Agaricales (Agaric or Lamellar)
- Family: Lyophyllaceae (Lyophilic)
- Genus: Lyophyllum (Lyophyllum)
- Species: Lyophyllum shimeji (Lyophyllum simeji)
Synonyms :
Hon-shimeji
- Tricholoma shimeji
- Lyophillum shimeji
Until recently, it was believed that Shimeji Lyophyllum (Lyophyllum shimeji) is distributed only in a limited area covering the pine forests of Japan and parts of the Far East. At the same time, there was a separate species, Lyophyllum fumosum (L. smoky gray), associated with forests, especially conifers, some sources even described it as a mycorrhizal forming agent with pine or spruce, outwardly very similar to L.decastes and L.shimeji. Recent molecular studies have shown that no such distinct species exists, and all finds classified as L. fumosum are either L.decastes (more commonly) or L. shimeji (Lyophillum simeji) (less commonly in pine forests). Thus, as of today (2018), L. fumosum species has been abolished, and is considered a synonym for L.decastes,significantly expanding the habitat of the latter, practically to 'anywhere'. Well, L.shimeji, as it turned out, grows not only in Japan and the Far East, but is widespread throughout the boreal zone from Scandinavia to Japan, and, in some places, is found in pine forests of the temperate climatic zone. It differs from L.decastes only in larger fruit bodies with thicker legs, growth in small aggregates or separately, binding to dry pine forests, and at the molecular level.growth in small aggregates or separately, tied to dry pine forests, well, at the molecular level.growth in small aggregates or separately, tied to dry pine forests, well, at the molecular level.
Description
Hat: 4 - 7 centimeters. In youth it is convex, with a distinctly bent edge. It evens out with age, becomes slightly convex or practically spread; in the center of the cap, a pronounced wide, low tubercle is almost always preserved. The skin of the cap is slightly matte, smooth. The color range - in gray and brownish tones, from light grayish brown to dirty gray, can acquire yellowish gray shades. On the cap, dark hygrophane spots and radial stripes are often well discernible; sometimes a small hygrophane pattern in the form of a 'mesh' can be present.
Hon Shimeji Soup Recipe
Plates: frequent, narrow. Loose or slightly adherent. In young specimens, they are white, later darken to beige or grayish.
Leg: 3-5 centimeters in height and up to one and a half centimeters in diameter, cylindrical. White or grayish. The surface is smooth, can be silky or fibrous to the touch. In the growths formed by mushrooms, the legs are firmly attached to each other.
Ring, bedspread, volva: none.
Flesh: firm, white, slightly grayish in the stem, firm. Does not change color at cut and break.
Smell and taste: pleasant, slightly nutty taste.
Spore powder: white.
Spores: round to broadly ellipsoidal. Smooth, colorless, hyaline or with fine-grained intracellular content, weakly amyloid. With a large spread in size, 5.2 - 7.4 x 5.0 - 6.5 microns.
Ecology
Grows on soil, litter, prefers dry pine forests.
Season and distribution
![Shimeji Shimeji](https://www.baldorfood.com/uploads/PhotoModel/19602/image/image27079.gallery.jpg?t=1514452216)
Active fruiting occurs in August - September.
Lyophyllum shimeji grows in small aggregates and groups, rarely singly.
Distributed throughout Eurasia from the Japanese archipelago to Scandinavia.
Edibility
Hon Shimeji Soup Recipes
The mushroom is edible. In Japan, Liophyllum shimeji, called there Hon-shimeji, is considered a delicacy mushroom.
Similar types and differences from them
Crowded lyophyllum (Lyophyllum decastes) also grows in aggregates, but these aggregates consist of a much larger number of fruit bodies. Prefers deciduous forests. The fruiting period is from July to October.
Lyophyllum elm (Oyster mushroom, Hypsizygus ulmarius) is also considered very similar in appearance due to the presence of hygrophane rounded spots on the cap. In oyster mushrooms, fruiting bodies with a more elongated stem and the color of the cap are generally lighter than in Lyophillum simeji. However, these external differences are not so fundamental if we pay attention to the environment. Oyster mushroom does not grow on soil, it grows exclusively on dead wood of deciduous trees: on stumps and wood remains immersed in the soil.
Other information about the mushroom
The specific name 'Shimeji' comes from the Japanese name for the species Hon-shimeji or Hon-shimejitake. But in fact, in Japan under the name 'Shimeji' one can find on sale not only Lyophyllum shimeji, but also, for example, another lyophyllum actively cultivated there, elm.
Photo: Vyacheslav