How to prepare Bunashimeji
Remove the base
First separate the mushroom into two halves (image 1), then cut the base off creating the letter “V”, making sure not to cut off any part of the mushroom that is edible (image 2). Make sure to pick Bunashimeji mushrooms with thick stems.
Chop it up for umami
It is best to separate and chop up Bunashimeji to maximize its umami. When cooking a soup, add the mushrooms before water boils, this will allow for the release of its maximum flavor.
Don’t over chop your mushroom
Separate the mushrooms into halves, remove the base, and start cooking! Feel the crispy texture, and even if you over cook the mushroom, it will not become soggy.
Separate before cooking
It is usually best to separate Bunashimeji mushrooms into a bite size portions making it easier to cook and eat. In addition, by separating them individually, you will increase the volume of for a dish.