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High in protein, fibre, minerals and healthy cholesterol lowering sterols. The most popular exotic mushroom for cooking. Meaty firm texture which is slippery when cooked. Very common in Asian and Italian cooking. Like any of the exotic mushrooms, best pan fried, sautéed in butter or oil, or it can be added to soups or stews to give a satisfying taste. First cultivated in 11th century Japan during Southern Song dynasty. Well before modern cultivation techniques were invented, people cut and placed Shii trees (related to beech and oak) next to trees which were producing the mushrooms.