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.