Fresh Organic White Beech Mushrooms
Choose approximately 2 or 5lbs.
Oregon, Southern California
White beech mushrooms (aka 'Buna Shimeji', 'Hon Shimeji', and 'White Clamshell') are identical to brown beech mushrooms except that they have white caps instead of brown. They grow in bunches of tiny and delicate stems 1 to 2 inches high, topped with small white caps.
Beech mushrooms are crisp with a juicy crunch and are a great addition to stir fries and roasted dishes. They have a mild, slightly nutty flavor.
Store fresh mushrooms in your refrigerator wrapped in a paper bag. For long term storage & preservation ideas, read How to Freeze, Can & Dehydrate Fresh Mushrooms.
Up to ten days fresh. A year or longer sliced & dried. Several months frozen.
RECIPES & TIPS
Organic beech mushrooms should not be eaten raw. They are perfect in stir-frys, alongside wild game meats 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.
Despite being from Asia originally, beech mushrooms are adaptable enough to be used in recipes from around the globe. Pair fresh beech mushrooms with soy sauce, miso, ginger, garlic, and/or rice wine vinegar for Japanese-style dishes, or with tarragon, white wine, rosemary, garlic, butter, leeks and/or lemon for a more European-inspired flavor.
Before cooking, clean them gently with a damp paper towel to remove dirt. Do not soak them.