Hoshimeiji mushrooms are an excellent source of vitamins B2, E, and A, phosphorus, potassium, and selenium, and also contain calcium, vitamin C, iron, and zinc.mushrooms are medium to large in size with rounded caps averaging 10-14 centimeters in diameter that connect to an elongated, thick stem. The smooth, firm caps are convex when young, flattening out with age, and remain pure white through maturity. Underneath the cap, there are many white, crowded gills, and the white stem averages ten centimeters in height and has a dense, meaty consistency. Hoshimeiji mushrooms are often found with multiple stems growing from a single base and do not lose their namesake color or discolor with age or handling. When cooked, Hoshimeiji mushrooms are tender and chewy with a mild, oily flavor and an aroma similar to radishes.
Hoshimeiji mushrooms are an excellent source of vitamins B2, E, and A, phosphorus, potassium, and selenium, and also contain calcium, vitamin C, iron, and zinc.
Hoshimeiji mushrooms are best suited for cooked applications such as sautéing, steaming, grilling, and boiling. The thick, meaty texture of the mushroom is suitable for curries, soups, and stews, and they can be used in place of portobello mushrooms for grilled vegetable sandwiches and burgers. They can also be used in egg dishes such as omelets, on top of a pizza, or mixed into pasta, and they are popularly added to Filipino dishes such as pancit, lumpia, adobo, tinola, dinuguan, and sisig. Hoshimeiji mushrooms pair well with meats such as pork, poultry, beef, and fish, shrimp, tomatoes, potatoes, carrots, bell pepper, bok choy, green beans, calamansi, papaya, malunggay leaves, cumin, coriander, curry powder, turmeric, garlic, onion, ginger, rice, and noodles. They have a long shelf life and can be kept at room temperature up to a week before they require refrigeration. When refrigerated, they will keep for an additional five days.