Description

Also known as buna shimeji or hon shimeji, this firm, crunchy textured mushroom has a buttery, nutty flavor. This excellent mushrom is highly esteemed in Japan where it was first cultivated. The beech mushroom is available in both the standard brown variety and also in a new creamy-white variety. Both varieties are very attractive in appearance and retain their texture and shape when cooked. In fact, these Mushrooms should be cooked to fully develop their rich flavor. These mushrooms can be used in a wide variety of dishes and are delicious sauteed, stir-fried, baked, steamed or used in soups and stews. Beech mushrooms can be slow roasted or sauteed over high heat in a small amount of oil or butter to bring out its earthy flavor. Virtually any and all Seasonings go well with this mushroom. 



 

Beech mushrooms are relatively slow growing mushrooms, taking around **0 days to produce. This slow growth rate contributes to the superior texture of the mushroom. Beech mushrooms grow in a clump or cluster and that is how the mushroom is harvested and packaged. The base of the cluster must be trimmed to release the many individual mushrooms. Packaged in a semi-permeable, sealed plastic film, beech mushrooms retain their freshness for over 3 weeks when refrigerated.