{"id":196360,"title":"Houby shimeji: co jsou za\u010d?","modified":"2026-10-31T16:51:37+01:00","plain":"Houby shimeji jsou odr\u016fdou asijsk\u00fdch hub s k\u0159upavou strukturou a lahodnou o\u0159\u00ed\u0161kovou chut\u00ed. Jsou zn\u00e1m\u00e9 tak\u00e9 jako bukov\u00e9 houby, proto\u017ee ve voln\u00e9 p\u0159\u00edrod\u011b rostou na padl\u00fdch buc\u00edch. Hojn\u011b se pou\u017e\u00edvaj\u00ed v japonsk\u00e9 kuchyni\n\n\n\nCo jsou houby shimeji?\n\n\n\nHouby shimeji jsou druhem jedl\u00fdch hub, Hypsizygus tessellatus, p\u016fvodem z v\u00fdchodn\u00ed Asie, p\u011bstuj\u00ed se v\u0161ak i v Severn\u00ed Americe, Evrop\u011b a Austr\u00e1lii, kde jsou zn\u00e1m\u00e9 jako bukov\u00e9 houby. \n\n\n\nMaj\u00ed mal\u00e9 kulat\u00e9 klobouky a dlouh\u00e9 tenk\u00e9 t\u0159en\u011b, kter\u00e9 vyr\u016fstaj\u00ed ze spole\u010dn\u00e9 b\u00e1ze. \u010casto se vyskytuj\u00ed na odum\u0159el\u00fdch nebo rozkl\u00e1daj\u00edc\u00edch se buc\u00edch, odtud jejich n\u00e1zev, ale tak\u00e9 na topolech a jilmech.\n\n\n\n\n\n\n\nExistuje \u0159ada odr\u016fd hub shimeji, nejb\u011b\u017en\u011bj\u0161\u00ed jsou v\u0161ak b\u00edl\u00e9 shimeji, zn\u00e1m\u00e9 tak\u00e9 jako b\u00edl\u00e9 bukov\u00e9 houby, b\u00edl\u00e9 lasturov\u00e9 houby nebo bunapi-shimeji; a hn\u011bd\u00e9 shimeji, zn\u00e1m\u00e9 tak\u00e9 jako hn\u011bd\u00e9 bukov\u00e9 houby, hn\u011bd\u00e9 lasturov\u00e9 houby nebo buna-shimeji. Jejich zbarven\u00ed odpov\u00edd\u00e1 b\u00edl\u00fdm \u017eampion\u016fm a hn\u011bd\u00fdm \u017eampion\u016fm cremini.\n\n\n\nHouby shimeji maj\u00ed k\u0159upavou strukturu a v\u00fdraznou o\u0159\u00ed\u0161kovou chu\u0165 umami d\u00edky vysok\u00e9 koncentraci p\u0159irozen\u011b se vyskytuj\u00edc\u00edch aminokyselin zvan\u00fdch glutam\u00e1ty, kter\u00e9 obsahuj\u00ed. Podobn\u011b jako potraviny typu parmaz\u00e1nu a an\u010dovi\u010dek. \n\n\n\nZat\u00edmco houby shimeji ve voln\u00e9 p\u0159\u00edrod\u011b rostou na padl\u00fdch listnat\u00fdch stromech, komer\u010dn\u011b se p\u011bstuj\u00ed na substr\u00e1tu z obilovin, pilin a dal\u0161\u00edch organick\u00fdch materi\u00e1l\u016f.\n\n\n\nJak chutnaj\u00ed houby shimeji? \n\n\n\nSyrov\u00e9 jsou tuh\u00e9 a ho\u0159k\u00e9, tepelnou \u00fapravou v\u0161ak zm\u011bknou a ztrat\u00ed ho\u0159kost. \u010casto se pod\u00e1vaj\u00ed v restovan\u00fdch pokrmech, pol\u00e9vk\u00e1ch a jako p\u0159\u00edloha k pe\u010den\u00e9mu masu a zv\u011b\u0159in\u011b. \n\n\n\nHn\u011bd\u00e1 odr\u016fda m\u00e1 o n\u011bco v\u00fdrazn\u011bj\u0161\u00ed chu\u0165, zat\u00edmco b\u00edl\u00e1 je jemn\u011bj\u0161\u00ed, oba druhy v\u0161ak maj\u00ed bohatou houbovou chu\u0165.\n\n\n\nJsou tak\u00e9 obl\u00edbenou surovinou v pokrmech z jednoho hrnce, r\u00fd\u017eov\u00fdch a nudlov\u00fdch j\u00eddlech i tempu\u0159e, stejn\u011b jako v omelet\u00e1ch, du\u0161en\u00fdch pokrmech a om\u00e1\u010dk\u00e1ch. M\u016f\u017eete je nap\u0159\u00edklad p\u0159idat do receptu na pol\u00e9vku miso\n\n\n\n\n\n\n\nVa\u0159en\u00ed s houbami shimeji\n\n\n\nP\u0159i p\u0159\u00edprav\u011b hub shimeji nejprve od\u0159\u00edzn\u011bte spodn\u00ed \u010d\u00e1st trsu a pot\u00e9 odd\u011blte jednotliv\u00e9 t\u0159en\u011b, aby se houby rovnom\u011brn\u011b tepeln\u011b upravily. \n\n\n\nPro p\u0159\u00edpravu hub shimeji je vhodn\u00e1 jak \u00faprava p\u0159i vysok\u00e9 teplot\u011b, tak pomal\u00e9 va\u0159en\u00ed p\u0159i n\u00edzk\u00e9 teplot\u011b. Dob\u0159e se hod\u00ed k tepeln\u00e9 \u00faprav\u011b za vlhka i za sucha.\n\n\n\nPot\u00e9 je p\u0159endejte do m\u00edsy se studenou vodou a propl\u00e1chn\u011bte je, abyste je o\u010distili. Ve\u0161ker\u00e9 ne\u010distoty klesnou ke dnu. Houby sce\u010fte v cedn\u00edku a v p\u0159\u00edpad\u011b pot\u0159eby je znovu omyjte v m\u00edse s \u010distou vodou. Jakmile jsou \u010dist\u00e9, jsou p\u0159ipraven\u00e9 k pou\u017eit\u00ed.\n\n\n\nV\u011bt\u0161inu hub nelze \"p\u0159eva\u0159it\", pouze ztr\u00e1cej\u00ed vlhkost a zmen\u0161uj\u00ed se. \n\n\n\nHouby shimeji jsou v tomto ohledu pom\u011brn\u011b v\u00fdjime\u010dn\u00e9, proto\u017ee maj\u00ed lehce k\u0159upavou strukturu a p\u0159\u00edli\u0161 dlouhou tepelnou \u00fapravou mohou tuto pevnost ztratit. \n\n\n\nJsou hotov\u00e9 pom\u011brn\u011b rychle, proto je po 3 a\u017e 4 minut\u00e1ch restov\u00e1n\u00ed ochutnejte, abyste se ujistili, \u017ee neztr\u00e1cej\u00ed k\u0159upavost.\n\n\n\n\n\n\n\nHouby shimeji jsou skv\u011bl\u00e9 na pizzu, v\u00fdborn\u011b chutnaj\u00ed tak\u00e9 v sal\u00e1tech a omelet\u00e1ch.\n\n\n\nKde koupit houby shimeji?\n\n\n\nHouby shimeji najdete ve specializovan\u00fdch prodejn\u00e1ch potravin a v asijsk\u00fdch potravin\u00e1ch. \n\n\n\nLze je zakoupit tak\u00e9 online. Obvykle se prod\u00e1vaj\u00ed v plastov\u00fdch obalech, co\u017e zt\u011b\u017euje jejich kontrolu, ale sna\u017ete se vyb\u00edrat such\u00e9 a pevn\u00e9 houby, nikoli slizk\u00e9 nebo povadl\u00e9.\n\n\n\nJak skladovat houby shimeji?\n\n\n\nN\u011bkter\u00e9 houby shimeji jsou zabalen\u00e9 ve velmi t\u011bsn\u00e9m plastov\u00e9m obalu, co\u017e houb\u00e1m obecn\u011b nesv\u011bd\u010d\u00ed, proto\u017ee plast podporuje sr\u00e1\u017een\u00ed vlhkosti, kter\u00e9 m\u016f\u017ee v\u00e9st ke ka\u017een\u00ed...Ide\u00e1ln\u011b by obal nem\u011bl b\u00fdt p\u0159\u00edli\u0161 t\u011bsn\u00fd \n\n\n\nNeotev\u0159en\u00e9 balen\u00ed uchov\u00e1vejte v lednici. Po odstran\u011bn\u00ed plastu m\u016f\u017eete houby zabalit do pap\u00edrov\u00e9 ut\u011brky nebo je ulo\u017eit do pap\u00edrov\u00e9ho s\u00e1\u010dku v z\u00e1suvce na zeleninu a spot\u0159ebovat je do 5 dn\u016f.","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/196360","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/comments?post=196360"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/196360\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/7964"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=196360"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=196360"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=196360"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}