Shimeji mushrooms, also known as beech mushrooms, are small and delicate with long, slender stems and small caps. They have a mild, slightly nutty flavor that pairs well with a variety of dishes, particularly stir-fries and soups. Shimeji mushrooms come in different varieties, including white and brown, and are prized for their tender texture and earthy aroma.
It began over 35 years ago, with a man discovering a patch of wild morel mushrooms growing near his family farm in the Columbia River Gorge. A farmer and mill-worker, John Anderson, along with his wife Wanda, had a love of good food, great respect for nature and an ethic of sustainability.
With no fear of getting their hands dirty. John and Wanda began carefully foraging and selling morels to the best local restaurants. Word spread and Foods In Season was born. Today, the Andersons distribute an impressive line of products to top chefs, retailers and distributors all across America.
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