Beech Mushrooms

These unique-looking mushrooms add such a pleasant surprise to the plate. Beech mushrooms (Hypsizygus tessellatus) grow in tight bunches, 3-4 inches wide and are identified by their short stems and small button caps. They are often classified into white and brown, depending on the color of the caps. The brown beech variety have light tan caps, while white beech mushrooms are pure ivory.

Beech mushrooms are considered native to Eastern Asia but are farm cultivated in North America and are known by several alternative names. These include Hon Shimeji, Alba Beech, Alba Clamshell, White Clamshell, Omo-motashi in Japanese, and Chiodini or Pioppini in Italian.

With a flavor some call “buttery” or “nutty,” beech mushrooms give off an almond aroma, and the texture leans toward the crunchy side when cooked. When eaten raw, they possess a sharply bitter flavor. This popular mushroom earned its name from growing at the base of beech trees and other hardwoods. Today, our mushroom farms grow beech mushrooms in hardwood sawdust, grain, and organic agricultural materials to replicate their natural environment.

When storing beech mushrooms, refrigerate them in their original packaging. If purchased individually or in non-breathable packaging, place them in a brown paper bag and refrigerate. Beech mushrooms usually keep up to 10 days when stored properly in the refrigerator.