Delicate Hon-Shimeji mushrooms feature thin stems and small, nickel-sized caps that grow in tight clusters. Separate them before cooking to showcase their nutty flavor and satisfying crunch. Both tender caps and stems are fully edible—toss them whole into sautés, stir-fries, or pasta dishes. Chefs prize these versatile little mushrooms for their delicate texture and rich, earthy taste. Colors vary from white to brown.

Mushrooms are temperature sensitive and release spores when harvested which can grow into a thin white fuzz on the mushroom's surface. No need to panic, however, as what you are seeing is called mycelium and it is normal and absolutely edible.

Grown in Hawaiʻi