The White Beech mushroom (also known as 'Buna Shimeji', 'Hon Shimeji', and 'White Clamshell') is identical to Brown Clamshell mushrooms except that it has white caps instead of brown. They grow in bunches of tiny and delicate stems 1 to 2 inches high, topped with small brown caps. The flesh of this mushroom is white and crisp in texture, providing a crunchy yet juicy meat. Its flavor is slightly nutty and sometimes herb-flavored when cooked.

Our White Beech cultivated mushrooms are organically grown and carefully hand selected ensuring the highest quality fresh mushrooms.

Applications: These mushrooms should not be eaten raw. They are perfect in stir-frys, alongside wild game or seafood, in soups or stews, and in a variety of sauces. When cooked alone, Buna Shimeji mushrooms can be sautéed using a higher temperature or slow roasted at a low temperature with a small amount of butter or oil.

Origin: Oregon and Southern California

Storage & Handling: Store White Beech in the micro-pore bag that you recieve them in. Do not soak them.

How to Preserve: If you find that you will not be able to use all of your fresh mushrooms before they go bad, here are a few options:

• If you dry them, they will last for years and retain an intensified form of their intrinsic flavor and vital properties. Simply dehydrate your left over mushrooms at under 140 degrees, in an oven (or a dehydrator if you have one.) The cooking time varies with the amount of moisture the mushroom has. Keep an eye on the oven-dried shrooms until they are moisture-free. Many chefs will dry leftover mushrooms and keep them for soup stock, to use months down the road.

• Individually freezing is another method. Place the individual mushrooms on a cookie sheet making sure they aren’t touching, they will freeze retaining their original shape, often times people will freeze them in one bag all together and they will end up with a chunk that is not very cook friendly.

• You can also par-sauté fresh mushrooms in oil and then freeze them.

• Lastly there is canning mushrooms in oil. Cook down mushrooms in oil and place inside a mason jar, the heat should seal the jar. Keep refrigerated for up to two months!

Specifications: Each order is for four 4-6 oz micro-pore bags of mushrooms for a total of 1-1.5lbs of mushrooms.

Shipping: Fedex Overnight

Mushroom Emerald Curry
recipe created by: Mango Power Girl
 
a handful of King Oyster Mushrooms, thinly sliced
a handful of brown or white shimeji mushrooms
1 big bunch of spinach, chopped fine
ground cumin
garam masala
curry powder
finely chopped onion, garlic, and ginger
red chili powder
1 large black cardamom pod
a few big green chilies
spoonful of olive oil
half a spoon of sugar
salt to taste
fresh cilantro leaves to garnish
 
On medium, heat some oil. Cook the onion with garam masala and cumin until slightly browned, not burnt. Add the garlic, ginger, chilies, and cardamom, and let them cook until slightly tender.
 
Add the mushrooms, salt, and chili powder, and cook for a few minutes. Add the spinach, sugar, curry, salt, and a little water, and cook on medium-high heat.
 
The secrets to preserving the beautiful emerald color are: not covering it while you cook, using the higher heat for a shorter time, and adding that bit of sugar.
 
Serve hot, with your choice of rice, paratha, roti, or naan!