Cooksguide: "hon shimeji" mushrooms pictured in y

I just got this book yesterday and quite at the beginning there is a picture of some mushroom, it says are hon shimeji mushrooms.

I cannot find any reference in the book through the index about where I'd find these. I know I've purchase them (or something that looks extremely similar) before at Food Harbor in Addison, but I haven't found them lately.

Also, I'm puzzled about the name. Food Harbor merely called what I bought "mushrooms, white". They do look exactly like the pictured mushroom.

I'd figure they are likely to be some kind of Asian mushroom since Food Harbor has a decidedly Asian bent.

So far my only success in identifying these mushrooms was thinking they were "Trumpet Royale" which I had once dining out and seemed like the same thing look and taste-wise.

Here's a web page I found with a picture of shimeji's which look nothing like what's in your book:

http://www.goldengourmetmushrooms.com/honshi.html

That same place is also offering a "King Eryngii" which from their picture looks like what's in your book (and I think might possibly be at least related to Trumpet Royales):

http://www.goldengourmetmushrooms.com/oyster.html

In any case, where do you think I can find the mushrooms you pictured on page "1" of your book (right after the acknowledgments). I haven't been able to find these (fresh) since spring, and I've sure been missing them!

Oh, by the way, this looks like a very nice book. I also hope to help you get the names of some more great suburban places for your second edition, I just have to consult with some friends first to not miss much.

Nancy

Hi,

I guess this post is really for Marilyn Pocius, right?

Are you trying to identify the mushroom and/or learn where to buy it? I guess not knowing what you are looking at I have a hard time figuring out how to respond.

I do know somethings about mushrooms, I'm just trying to figure out what you want. I have found asian canned mushrooms seriously misidentified. In one case, the mushroom pictured on the can, the label and the mushroom inside did not match. The mushroom inside is not recommended to eat by USA field guides, though some Europeans eat them anyway.

Regards,

funny you should ask. The hon shimeji mushrooms pictured in the book were purchased at Mitsuwa marketplace and so labelled. BUT, i recently found mushrooms that look identical to them in a great Chinese produce joint called Wing Lee (in the book) and now I believe the mushrooms are King Oyster. They are totally delicious. The recipe I got from the guy at Wing Lee is very simple and perfect: Slice up the mushrooms and stir fry with lots of fresh ginger (NO GARLIC). I demo'd this once and was told, "these are the best mushrooms I ever tasted" and they are. There is a hon shimeji which is a Japanese mushroom, however I now believe they were mislabeled at Mitsuwa based on photos in my bible: "Vegetables from Amaranth to Zucchini" by Elizabeth Schneider, an awesome reference.
Marilyn

HI,

If you indeed want to learn something about mushrooms, then I suggest attending meetings of the Illinois Mycological Association aka Mushroom Club, which I am a former President. Monday, there is a meeting which is currently posted on the Events board:

http://lthforum.com/bb/viewtopic.php?t= ... 8d5a93a674

Otherwise, you can contact me for additional information.

Mushrooms/fungi have reliable names when they are stated in Latin. Common names like hon shimeji, oyster mushroom, chicken mushroom can vary from region to region and may not always refer to the very same mushroom. You will always find variances of names when you are referring to common names, but you are always very specific when referencing the latin name. So Marilyn's bible vegetable reference for this mushroom may be reliable for a specific region, where Mitsuwa's name is correct for a different region ... both are correct and both may even be wrong.

thanks, cathy, you are so right about identifying things...not just mushrooms either! it's especially confusing when dealing with other languages and alphabets. I will try and attend a mushroom meeting sometime, too. meantime, whatever you call 'em those king oyster mushrooms form wing lee are terrific. marilyn

Thanks for the info cooksguide, particularly about where you found the mushrooms, whatever they may be properly called (but I'm leaning toward the King Oyster). At least Mitsuwa didn't label them as generically at Food Harbor. Well, I think I see a trip to Arlington Heights in my near future.

By the way, we once sliced these mushrooms and sauteed them in a cast iron pan in a combo of butter and olive oil - we had just the mushrooms for dinner, and what a feast. They truly are wonderful!

Cathy2 - thanks for the info on mushrooming. I've been vaguely interested since a rainy trip to a cabin in northern Wisconsin turned up a mushroom ID book and some boletes (not porcini, but not poisonous either, my hubby is still alive). I bought quite a few books and find I have a large fear of taking my chances here. Hope I get the time to get involved with an educated group soon!

By the way, should you find these interesting, long and fat stemmed, brown-topped but not an ordinary "cap" mushrooms, buy them. They keep quite a while in the fridge, I've had them as long as three weeks fresh.

Nancy