Description

Bunapi-shimeji’s have a bitter taste when consumed raw. However, proper preparation makes them a delicious addition to many meals and easier to digest. The cooked white beech mushroom has a firm, slightly crunchy texture and a nutty flavor. They’re also full of umami- pleasant, savory, flavor-rich compounds.

Other Names: White clamshell, white shimeji, bunapi-shimeji

Season: Year-round

Origin: California, USA

Shelf Life: White beech mushrooms are best when used within ten days, but they can be dried for extended storage life.

Nutritional Facts: Brown and white beech mushrooms are virtually the same nutritionally. 100 grams are full of nutrients that help the body. High levels of Vitamins B3 (33% RDA*) and B5 (25% RDA) convert food into energy while dietary fiber (19% RDA) helps with digestion. Plus, 132% of the recommended daily amount of Vitamin D is crammed into these mushrooms, leading to better calcium absorption and stronger bones.

Tips: Store fresh brown beech in your refrigerator in its package until ready for use. It is often eaten with stir-fried foods including wild game and seafood. It is used in soups, stews and sauces. When prepared alone, brown beech mushrooms can be sautéed as a whole, including the stalk (only the very end needs cut off), using a high temperature; they can be slow roasted on a low temperature with a small amount of butter or cooking oil. Brown beech mushrooms are used in soups, nabe and takikomi gohan.

Recipe: 

The Best and Easiest Cream of Mushroom Soup
(From the kitchen of Kris Brown)

Ingredients for 4 rich servings:
This is better if made ahead & reheated for the meal.

¼ cup salted butter
¾ cup Green Onions or sweet onions
2 cups chipped fresh Mushrooms- White or Brown Hon Shimeji are great for soup, but feel free to substitute for shiitake, French Horn or your favorite mushroom (combinations even better!)
2 Tablespoons Flour
1 cup Half & Half
1 cup low salt Chicken Broth
¼ teaspoon sea Salt
1/8 teaspoon black Pepper
1 dash Red Paprika
2 dashes mild Curry
1/8 teaspoon Garlic Powder

Directions:
In a large skillet cook onions & mushrooms in butter over medium heat for 7 minutes until tender- stirring often.
Whisk in flour & keep stirring, cooking over low heat for 3 minutes.
Add the chicken stock & stir, and then add the half & half in a steady stream while cooking.
Add all the rest of the ingredients and then bring soup to a boil over med-high heat while stirring- DO NOT scorch.
Turn heat to low and simmer for 10 minutes, stirring often.
When reheating, a small amount of milk can be added if too thick.
Serve with corn bread or saltines- you can sprinkle the tip with cheese croutons.