The Shimeji mushroom is best enjoyed when cooked and not served raw. When raw, this mushroom has a slightly bitter taste, but the bitterness completely disappears upon cooking. Once cooked, it offers a delightful, firm, and slightly crunchy texture, accompanied by a delicious, slightly nutty flavor. Cooking also aids in making this mushroom easier to digest.
Shimeji mushrooms are particularly suitable for stir-fried dishes, as well as in combination with wild game or seafood. They also make a great addition to soups, stews, and sauces. When preparing Shimeji mushrooms alone, you can sauté them as a whole, including the stem or stalk (with only the very end cut off). This can be done at a higher temperature for a quick cooking process. Alternatively, they can be slow-roasted at a low temperature with a small amount of butter or cooking oil.
In Japanese cuisine, Shimeji mushrooms are commonly used in soups, nabe (a type of hot pot dish), and takikomi gohan (a seasoned rice dish cooked with various ingredients). Their versatility and delicious taste make them a popular choice in a variety of dishes.