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Buna-Shimeji Mushrooms

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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.

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Storage and Shelf-Life

The Buna-shimeji can be stored for 7-10 days in the fridge, but like all fresh mushrooms, are best enjoyed immediately after purchase.

TIP: Store in paper bags in the bottom of the fridge to maximise the shelf life of your mushrooms. The paper bag will allow the mushrooms to breath and not sweat, whilst preventing them from drying out.

Additional Info & External Resources

Common Names

Beech Mushrooms, Brown Beech mushrooms, Japanese Honey mushrooms, Brown Clamshell mushrooms.

Yamabiko Honshimeji Mountain Echo Mushroom” (Japanese), Tamo-motashi “The Elm Oyster Mushroom” (Japanese), Chiodini or “little nails” (Italian).

Growth Parameters

  • Spawn run: 21-24°C | 95-100% RH | CO2 >5,000 ppm | N/A lux | FAE 0-1 | 30-45 days
  • Primordia Formation: 10-15°C | 98-100% RH | CO2 750 ppm | FAE 4-8 | 500 lux | 7-12 days
  • Fruitbody Development: 13-18°C | 90% RH | CO2 3000 ppm | FAE 2-4 | 500 lux | 5-10 days
  • Fruiting Cycle: 2 Crops, 14 days apart