Brown Shimeji mushrooms, also known as Hypsizygus tessellatus, are small, edible fungi characterised by their brown caps and long, thin stems. They have a firm texture and a slightly nutty, umami flavour, making them popular in various dishes, particularly in Asian cuisine. Brown Shimeji mushrooms are often used in stir-fries, soups, and risottos. They are rich in nutrients, including protein, fibre, and several vitamins and minerals. When cooking, they should be sautéed or steamed rather than boiled to maintain their texture and flavour.