Buna-Shimeji Mushrooms

Our Buna-Shimeji mushrooms (Hypsizygus tessellatus), commonly referred to as ‘Beech Mushrooms,’ are typically discovered flourishing on the fallen trunks of Beech trees in the wild. Originating from East Asia, these mushrooms are integral to Asian gastronomy, particularly in Japan where they rank as the third most cultivated variety, following Shiitake and Enoki.

Organically Grown, Gluten-Free & Non-GMO.

Famed for their delicate yet multifaceted flavour, Buna-Shimeji mushrooms offer a mildly sweet profile with subtle nutty and buttery notes, accompanied by umami undertones. These versatile mushrooms appear in an array of global dishes, including stews, sauces, rice, noodles, and stir-fries. Highly prized in Japan, they pair exceptionally well with wild game, seafood, and traditional Japanese ingredients such as soy sauce, miso, and mirin.

Distinguished by their elongated stems and small caps, beech mushrooms can be prepared in numerous ways: roasting, stewing, frying, steaming, or sautéing. Cooking imparts a tender yet slightly chewy or crunchy texture, depending on the cooking method and duration.

– Enhance various culinary dishes.
– Versatile preparation methods.
– Harmonise with diverse ingredients.

Cooking is recommended for Buna-Shimeji mushrooms to mellow their strong raw flavours and eliminate any slight bitterness.

Cultivated on untreated, supplemented hardwood sawdust blocks, each batch of Shimeji mushrooms requires approximately 75 days to reach maturity.

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This product is only supplied to commercial customers. If you are interested in having us supply this product to your business, please fill out the inquiry form below and one of our team will get back to you to discuss. Thank you.

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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

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