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"Shimeji Mushroom" (Japanese) or Hon Shimeji, Beech mushroom, White Beech Mushroom, Brown Beech Mushroom
Shimeji or Shimeji mushrooms is the general name used for a host of different varieties of mushrooms native to South East Asia. In Japan the Buna or Hon Shimeji mushroom is the most recognized and valued of those species.
The English name, Beech mushrooms, stems from the fact that these mushrooms grow on wood in the forests and often on beech trees. The White Beech mushroom is a variety, which is completely white, while the Brown Beech mushrooms (photo) has a light brown cap.
Shimeji mushrooms have a great nutty, slightly sweet flavour and keep the shape and firm texture of the flesh even after cooking. They are great for sautéing and stir frying, are often used in soups and make great additions to stews.
Besides being a good source of niacin, riboflavin and potassium, there have been studies suggesting that Hon Shimeji mushrooms contain ingredients, which may prevent tumor activity in the human body.