White Beech is known also as: Hypsizygus tessulatus, white clamshell, buna shimeji or hon-shimeji.
Brown Beech is known also as: Buna-shimeji (ja:ブナシメジ), Hypsizigus tessellatus, known in English as Brown Clamshell.
This mushroom is native to East Asia, Certified Organic. Sold in 8 oz increments, they come in cello packs so the shelf life is 7-14 days.
The richly flavored Brown Beech mushroom is regarded as one of the most "gourmet" of all the oyster-like mushrooms. Firm textured and possessing a mildly sweet, nutty taste, this mushroom can be incorporated into a broad range of recipes from soups and sauces to stir-fries. The creative cook or chef will find this superior mushroom to be highly versatile. If packaged in a cluster format, cut off and discard the base of the cluster. The mushrooms are grown & packaged under very hygeinic conditions, but if desired, just before using the mushrooms may be lightly rinsed or brushed, but do not soak in water. The mushroom may be either used whole or sliced. Uncooked, Beech Mushrooms have a strong, bitter flavor, but cooking transforms the flavor and renders its nutritional components more available for complete digestion and assimilation.
*The Shimeji should always be cooked, it is not a good mushroom to serve raw. When raw this mushroom has a somewhat bitter taste; the bittereness disappears completely upon cooking. The cooked mushroom has a pleasant, firm, slightly crunchy texture and a delicious slightly nutty flavor. Cooking also makes this mushroom easier to digest. In stir-fried foods, as well as with wild game or seafood it is a good mushroom. Also it can be used in soups, stews and in sauces. When cooked alone, Shimeji mushrooms can be sautéed as a whole, including the stem or stalk (only the very end cut off), using a higher temperature or they can be slow roasted on a low temperature with a small amount of butter or cooking oil. Shimeji is used in soups, nabeand takikomi gohan.