is a Japanese variety that grows naturally on fallen oak, beech and elm trees. Of the many shimejii varieties, only one is cultivated in Australia. They’re a vision of beauty to see grown, as they develop in tight bunches joined at the base of the stems. The stems are almost white, with small brown-grey caps that become paler as the mushroom matures. Sold in clumps, shimeji have a delicate, mildly sweet, nutty flavour. Add them to stir-fries, sauces, Asian-style soups, broths and noodle dishes.