Chois Shimeji Mushrooms - 150g
Chois Shimeji Mushrooms - 150g
Also known as Beech mushrooms
Delicate clustered caps with a springy bite and deep, nutty umami. Shimeji hold their shape when cooked, making them fantastic for quick stir-fries, brothy soups, noodles and rice bowls.
Why you’ll love it
- Firm, bouncy texture that doesn’t go soggy — perfect for quick high-heat cooking.
- Rich, savory flavor that pairs naturally with soy, garlic, ginger and sesame oil.
- Ready in minutes — great for weeknight stir-fries, ramen toppings and hotpots.
- Neat clusters make prep simple; just trim the base and separate.
How to enjoy
5‑minute garlic shimeji & bok choy stir‑fry
Sear shimeji in a hot wok, add sliced baby bok choy, a little oil, minced garlic, and a splash of oyster sauce. Toss 2–4 minutes until glossy and tender‑crisp.
Clear shimeji tofu soup Broth-based
Simmer shimeji with cubes of silken tofu in clear chicken broth. Season lightly with soy and a drop of sesame oil; finish with sliced spring onion.
Shimeji butter‑soy rice topper
Sauté shimeji in a touch of butter until golden (2–4 minutes). Spoon over hot Japanese rice, drizzle with soy sauce and a few drops of sesame oil.
Sesame shimeji rice vermicelli toss
Toss pan‑seared shimeji with soaked rice vermicelli, scallions and a light splash of light soy sauce. Add chili oil if you like heat.
Prep Tips
- Trim just the root base to release the clusters; keep small clusters intact for better texture.
- Avoid soaking — quickly rinse if needed and pat dry so they sear, not steam.
- Sauté over medium‑high heat with a pinch of salt until lightly golden (2–4 minutes) before saucing.
- For soups, add in the last few minutes to keep them tender‑crisp and flavorful.
Pairs well
- Light soy sauce and a touch of oyster sauce
- Minced garlic and sliced ginger
- A few drops of fragrant sesame oil
- Cubes of silken tofu
- Greens like baby bok choy
More in this category
Want more picks? Browse all mushrooms & beans.
Delivery & Timing
You can Track the courier's location in Real‑Time online! Get your order as soon as the Next Day (for most areas in Sydney).
| Order Time | Arrival Time |
|---|---|
| Today |
Next Day (2 options):
|
* Canceling after the cutoff may incur fees. Click here.
Details: Delivery Information.
Delivery Fees
* A flat $2 service & packaging fee will be added at checkout — see details.
| $69.00 and up | Free |
| $20 – $68.99 | $4.99 (was $10) |
| $0.01 – $19.99 | $7.99 (was $10) |
Original: $4.16
-70%$4.16
$1.25Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Chois Shimeji Mushrooms - 150g
Also known as Beech mushrooms
Delicate clustered caps with a springy bite and deep, nutty umami. Shimeji hold their shape when cooked, making them fantastic for quick stir-fries, brothy soups, noodles and rice bowls.
Why you’ll love it
- Firm, bouncy texture that doesn’t go soggy — perfect for quick high-heat cooking.
- Rich, savory flavor that pairs naturally with soy, garlic, ginger and sesame oil.
- Ready in minutes — great for weeknight stir-fries, ramen toppings and hotpots.
- Neat clusters make prep simple; just trim the base and separate.
How to enjoy
5‑minute garlic shimeji & bok choy stir‑fry
Sear shimeji in a hot wok, add sliced baby bok choy, a little oil, minced garlic, and a splash of oyster sauce. Toss 2–4 minutes until glossy and tender‑crisp.
Clear shimeji tofu soup Broth-based
Simmer shimeji with cubes of silken tofu in clear chicken broth. Season lightly with soy and a drop of sesame oil; finish with sliced spring onion.
Shimeji butter‑soy rice topper
Sauté shimeji in a touch of butter until golden (2–4 minutes). Spoon over hot Japanese rice, drizzle with soy sauce and a few drops of sesame oil.
Sesame shimeji rice vermicelli toss
Toss pan‑seared shimeji with soaked rice vermicelli, scallions and a light splash of light soy sauce. Add chili oil if you like heat.
Prep Tips
- Trim just the root base to release the clusters; keep small clusters intact for better texture.
- Avoid soaking — quickly rinse if needed and pat dry so they sear, not steam.
- Sauté over medium‑high heat with a pinch of salt until lightly golden (2–4 minutes) before saucing.
- For soups, add in the last few minutes to keep them tender‑crisp and flavorful.
Pairs well
- Light soy sauce and a touch of oyster sauce
- Minced garlic and sliced ginger
- A few drops of fragrant sesame oil
- Cubes of silken tofu
- Greens like baby bok choy
More in this category
Want more picks? Browse all mushrooms & beans.
Delivery & Timing
You can Track the courier's location in Real‑Time online! Get your order as soon as the Next Day (for most areas in Sydney).
| Order Time | Arrival Time |
|---|---|
| Today |
Next Day (2 options):
|
* Canceling after the cutoff may incur fees. Click here.
Details: Delivery Information.
Delivery Fees
* A flat $2 service & packaging fee will be added at checkout — see details.
| $69.00 and up | Free |
| $20 – $68.99 | $4.99 (was $10) |
| $0.01 – $19.99 | $7.99 (was $10) |
