Brown shimeji mushrooms are the most popular mushrooms in Japan. They grow in clusters, have long stalks and small caps. The mushrooms are considered a delicacy among many chefs worldwide. Buna-shimeji have a similar taste to their albino version: a pleasant, firm and slightly crunchy texture. Always cook buna shimeji. Before cooking, trim off the inedible base of their cluster, separate the stems and blanch shimeji in salted water for 2 minutes. Then cool them down and proceed with desired recipe. They are good with stir-fry, soup, sauce, saute, pasta, omelet, and rice