BROWN BEECH MUSHROOM
Brown Beech Mushrooms are known as Buna-Shimeji, Hypsizigus Tessellatus. They are considered as one of the most gourmet mushrooms due to their rich flavor that consists of a mild, sweet and nutty taste with a firm texture. The Shimeji should be cooked, having a bitter taste when raw which disappears completely upon cooking. The cooked mushroom has a firm, slightly crunchy texture and a nutty flavor. Preparation makes the mushroom easier to digest. It is often eaten with stir-fried foods including wild game and seafood. It is used in soups, stews and sauces. When prepared 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.


ENVIRONMENT INFORMATION
Names: Brown Beech, Buna-shimeji, BeechBrown Clamshell
Classification: Hypsizygus tessellatus
Substrates: Rye Berries, Supplemented Sawdust, Straw
Incubation Temp: 68-80° F 68-80
Incubation Humidity: 85%-90% 85-90
Incubation Time: 18 Days
Fruiting Temp: 45-65° F 45-65
Fruiting Humidity: 90%-93% 90-93
Fruiting Time: 20 Days