Pickled Shimeji Mushroom
Hypsizygus tessellatusClinical Encyclopedia
Pickled Shimeji Mushroom provides 35 kcal, 3.1g of protein, 6.2g of carbohydrates, and 2.5g of fiber per 100g. With a Nutri-Score grade 'A', it is a highly recommended option for nutrient density.
Pickled shimeji mushrooms are a flavorful and nutritious addition to various dishes, known for their unique texture and umami taste. They are low in calories and rich in vitamins and minerals.
Macronutrient Ratio
Caloric distribution of primary energy metrics per 100g
Micronutrient DV% Score
Top vitamins and minerals ranked by percentage of Daily Recommended Value
Complete Micronutrient Breakdown
Detailed concentration of essential micronutrients per 100g serving.
Vitamins
Minerals
Health Benefits
Possible Risks & Side Effects
How to Prepare & Consume
Best enjoyed as a condiment, in salads, or as a side dish. Rinse before use to reduce sodium content.
Smart Selection & Storage
Choose jars that are sealed properly and check for any signs of spoilage.
Store in the refrigerator and consume within a few weeks for best quality.
Medicinal Profile & Bioactive Compounds
Therapeutic properties, key bioactive compounds, and clinical applications of this food.
Known for their immune-boosting properties.
An antioxidant that protects cells from damage.
"Shimeji mushrooms are often used in Japanese cuisine for their delicate flavor and texture."
Myths vs Realities
Healthy Recipes
Pickled Shimeji Mushroom Salad
A refreshing salad featuring pickled shimeji mushrooms, mixed greens, and a zesty lemon vinaigrette for a burst of flavor.
- 2 cups mixed greens
- 1 cup pickled shimeji mushrooms
- 1/4 cup cherry tomatoes, halved
- 1/4 cup cucumber, sliced
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
- 1. In a large bowl, combine mixed greens, cherry tomatoes, cucumber, and pickled shimeji mushrooms.
- 2. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
- 3. Drizzle the dressing over the salad, toss gently, and serve immediately.
Pickled Shimeji Mushroom Quinoa Bowl
A nutritious quinoa bowl topped with pickled shimeji mushrooms, roasted vegetables, and a tahini dressing for a wholesome meal.
- 1 cup cooked quinoa
- 1 cup roasted vegetables (bell peppers, zucchini, carrots)
- 1/2 cup pickled shimeji mushrooms
- 2 tablespoons tahini
- 1 tablespoon lemon juice
- Salt to taste
- 1. In a bowl, layer the cooked quinoa, roasted vegetables, and pickled shimeji mushrooms.
- 2. In a small bowl, mix tahini, lemon juice, and salt until smooth.
- 3. Drizzle the tahini dressing over the bowl and enjoy.
Pickled Shimeji Mushroom Stir-Fry
A quick and healthy stir-fry featuring pickled shimeji mushrooms, colorful bell peppers, and broccoli, served over brown rice.
- 2 cups mixed vegetables (bell peppers, broccoli)
- 1 cup pickled shimeji mushrooms
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 cups cooked brown rice
- 1. In a large skillet, heat sesame oil over medium heat and add mixed vegetables.
- 2. Stir-fry for 5 minutes, then add pickled shimeji mushrooms and soy sauce.
- 3. Cook for another 2-3 minutes and serve over cooked brown rice.
Pickled Shimeji Mushroom and Avocado Toast
A deliciously simple avocado toast topped with pickled shimeji mushrooms, perfect for a healthy breakfast or snack.
- 2 slices whole grain bread
- 1 ripe avocado
- 1/2 cup pickled shimeji mushrooms
- Salt and pepper to taste
- Red pepper flakes (optional)
- 1. Toast the whole grain bread until golden brown.
- 2. Mash the avocado in a bowl and season with salt and pepper.
- 3. Spread the avocado on the toast and top with pickled shimeji mushrooms and red pepper flakes if desired.
Pickled Shimeji Mushroom Tacos
Flavorful tacos filled with pickled shimeji mushrooms, black beans, and fresh salsa for a healthy twist on a classic dish.
- 4 corn tortillas
- 1 cup black beans, rinsed
- 1 cup pickled shimeji mushrooms
- 1/2 cup fresh salsa
- 1/4 cup chopped cilantro
- 1. Warm the corn tortillas in a skillet over medium heat.
- 2. In each tortilla, layer black beans, pickled shimeji mushrooms, and fresh salsa.
- 3. Garnish with chopped cilantro and serve immediately.
Pickled Shimeji Mushroom Omelette
A protein-packed omelette filled with pickled shimeji mushrooms, spinach, and feta cheese for a nutritious breakfast.
- 3 eggs
- 1/2 cup pickled shimeji mushrooms
- 1 cup fresh spinach
- 1/4 cup feta cheese, crumbled
- Salt and pepper to taste
- 1. In a bowl, whisk the eggs with salt and pepper.
- 2. Pour the eggs into a heated non-stick skillet and cook until slightly set.
- 3. Add pickled shimeji mushrooms, spinach, and feta cheese, fold the omelette, and cook until fully set.
Pickled Shimeji Mushroom Rice Paper Rolls
Fresh and light rice paper rolls filled with pickled shimeji mushrooms, vermicelli noodles, and crunchy vegetables, served with a dipping sauce.
- 8 rice paper wrappers
- 1 cup cooked vermicelli noodles
- 1 cup pickled shimeji mushrooms
- 1 cup shredded carrots
- 1/2 cup cucumber, julienned
- Peanut dipping sauce
- 1. Soak rice paper wrappers in warm water until pliable.
- 2. Place a small amount of vermicelli noodles, pickled shimeji mushrooms, carrots, and cucumber on each wrapper.
- 3. Roll tightly and serve with peanut dipping sauce.
Pickled Shimeji Mushroom and Chickpea Salad
A hearty salad combining pickled shimeji mushrooms, chickpeas, and a tangy mustard dressing for a protein-rich meal.
- 1 can chickpeas, rinsed and drained
- 1 cup pickled shimeji mushrooms
- 1/2 cup diced red onion
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
- 1. In a large bowl, combine chickpeas, pickled shimeji mushrooms, and diced red onion.
- 2. In a small bowl, whisk together olive oil, Dijon mustard, salt, and pepper.
- 3. Drizzle the dressing over the salad, toss well, and serve.
Pickled Shimeji Mushroom Pasta
A light pasta dish featuring pickled shimeji mushrooms, garlic, and spinach, tossed in a lemon olive oil sauce.
- 8 oz whole wheat pasta
- 1 cup pickled shimeji mushrooms
- 2 cloves garlic, minced
- 2 cups fresh spinach
- 2 tablespoons olive oil
- Juice of 1 lemon
- Salt and pepper to taste
- 1. Cook the pasta according to package instructions and drain.
- 2. In a skillet, heat olive oil and sauté garlic until fragrant, then add pickled shimeji mushrooms and spinach.
- 3. Toss in the cooked pasta, lemon juice, salt, and pepper, and serve warm.
Pickled Shimeji Mushroom and Sweet Potato Hash
A hearty breakfast hash made with roasted sweet potatoes, pickled shimeji mushrooms, and topped with a fried egg.
- 2 medium sweet potatoes, diced
- 1 cup pickled shimeji mushrooms
- 2 tablespoons olive oil
- 2 eggs
- Salt and pepper to taste
- 1. Preheat the oven to 400°F (200°C) and toss diced sweet potatoes with olive oil, salt, and pepper. Roast for 25 minutes.
- 2. In a skillet, add pickled shimeji mushrooms to the roasted sweet potatoes and cook for an additional 5 minutes.
- 3. In another skillet, fry the eggs to your liking and serve on top of the hash.
Frequently Asked Questions (FAQ)
Are pickled shimeji mushrooms healthy?
Yes, they are low in calories and high in nutrients, making them a healthy addition to meals.
How should I store pickled shimeji mushrooms?
Keep them in the refrigerator in an airtight container to maintain freshness.
Can I eat pickled shimeji mushrooms raw?
Yes, they can be eaten raw, but rinsing them is recommended to reduce sodium.
What dishes can I use pickled shimeji mushrooms in?
They can be added to salads, rice dishes, or served as a side.
Do pickled shimeji mushrooms contain probiotics?
While they are fermented, they may not contain significant probiotics like other fermented foods.
Are there any allergens in pickled shimeji mushrooms?
They are generally safe, but individuals with mushroom allergies should avoid them.
How long do pickled shimeji mushrooms last?
When stored properly, they can last for several weeks in the refrigerator.
Can I make my own pickled shimeji mushrooms?
Yes, they can be easily pickled at home using vinegar and spices.