The general term "Shimeji" refers to about 20 species of mushrooms which contributes to a great deal of confusion among both mycologists (mushroom scientists) and chefs. The Buna shimeji, sometimes refer to as Hon shimeji, is highly esteemed in Japan where cultivation techniques were first developed. The Bunapi or White Beech mushroom, is a white strain of the same species. In nature, Buna Shimeji grows on wood, often on beech trees hence the common name Beech Mushroom.
Keep refrigerated. Beech mushrooms have a relatively long shelf-life of up to 30 days. Superior strain selection, carefully controlled growing environments, optimal harvest timing and packaging technology all contribute this remarkable shelf life.
Enokitake (金针菇) are long, thin white mushrooms used in Asian cuisines, particularly those of Japan, Korea, China, and Vietnam. The mushroom is available fresh or canned, the fresh mushroom being preferable. They are traditionally used for soups, but can also be used for salads and other dishes. They have a fruity flavor and a crisp texture. The mushroom can be refrigerated for about one week.
Woodear is a type of mushroom that resembles a large ear when it is fresh and grows as large as half a foot. The surface of the mushroom is purplish-grey in color and the flesh is a dark purplish grey to almost black in color. They have a slightly crunchy texture and delicate, almost bland flavor that more often than not absorbs the taste of any strongly flavored ingredients with which they are cooked. They have both fresh and dried wood ears sold in the supermarket, the dried one usually look like brownish-black, dried chips. Upon soaking in water it might increase 5 to 6 times in size and resemble the shape of an ear. Wood ears are mainly popular in stir-fries and soups.
Recipes Using These Edible Fungus:
Grill Mushroom With Mixed Vegetables & Tuna Mayo Tomatoes
Stir-fry Cabbage With Golden Mushroom & Woodear
Stir-Fry Cabbage With Assorted Mushroom
White Fungs & Wooden Ear Soup