Buna-Shimeji Mushrooms

Our Buna-Shimeji Mushrooms (Hypsizygus tessellatus) also commonly known as ‘Beech Mushrooms’ as they are often found in the wild growing on fallen Beech trees. Native to East Asia, the Simeji mushroom is synonymous with Asian cuisine, especially Japan where they are the third most commonly cultivated mushroom after Shiitake and Enoki.

Organically Grown | Gluten-Free | Non-GMO

Renowned for it’s delicate and diverse taste, the Buna-Shimiji is slightly sweet with mild nutty/buttery flavours and umami undertones. It’s an incredibly diverse mushroom can be seen in many dishes around the world from stews, sauces, rice & noodle dishes, stir-fry’s and everything in between. Native to Eastern Asia and a delicacy in Japan, the beech mushroom couples well with wild game and seafood along with Japanese staples (including soy sauce, miso, rice mirin etc.)

Characterised by its long stems and petite caps, the beech mushroom can be roasted, stewed, fried, steamed or sauteed and takes on a tender yet slightly chewy/crunchy texture when cooked (depending on cooking time).

It is recommended to cook Buna-shimiji mushrooms, even if briefly, as if eaten raw, flavours are overly strong and can have a slightly bitter taste.

Our Shimeji mushrooms are grown on untreated, supplemented hardwood sawdust blocks with each mushroom taking us around 75 days to grow.