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Royal Shimeji is a brown strain of mushrooms that features a richer taste and aroma compared to white varieties. It belongs to the gilled mushroom group with a classic fruit body shape: the cap has a semi-circular shape with a diameter of 7 to 15 cm, the surface is brown, slightly scaly and fibrous. The flesh is dense and meaty, while the stem is thick, measuring 3 to 8 cm in length and 1–3 cm in diameter.

The mushroom is cultivated both in home gardens and on an industrial scale on compost. For intensive planting, 1 kg of grain mycelium is required per 2.5 sq.m, while the traditional method uses 1 kg per 10 sq.m. Royal Shimeji is less sensitive to growing conditions and can withstand higher temperatures, making it popular during the summer period. Compost colonization begins approximately 16 days after planting.

Fruiting reaches optimal air temperature around 17 °C, at which the mushroom exhibits maximum productivity. Despite the fact that the Royal Shimeji yield is usually lower than white strains (by 15–20%), it is valued higher for quality and taste. The mushroom is suitable for culinary use: it can be used in soups, sauces, casseroles, and other dishes where a rich mushroom aroma is required.