It is not a good Mushroom to serve raw due to a somewhat bitter taste, but the bitterness disappears completely upon cooking. The cooked Mushroom has a pleasant, firm, slightly crunchy texture and a slightly nutty flavor.

Shimeji Mushrooms contains iron, zinc, copper, potassium, thiamin, pantothenic acid, and riboflavin. It’s important to note that uncooked Shimeji Mushrooms are not easily digested, and the nutritional components are rendered useless to the human body unless the mushroom is cooked.