White shimeji is an albino version of brown shimeji mushrooms. They get their bright white colour by being grown in the dark. Shimeji mushrooms should always be cooked. They possess a mild almond, shellfish-like flavor and are a great addition to seafood soups. 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