Brown beech and white beech mushrooms

 

Beech
 mushrooms
 grow
 in
 clusters
 of
 white
 edible
 stems
 topped
 with
 small
 spherical
 heads
 that
 are
 either
 pure
 white
 or
 mottled
 brown
, and
 are
 very
 attractive
 to
 the
 eye.
 
The cultivated beech
, also known
 as
 “Hon‐Shimeji,”
 is
 one
 of
 the
 most
 popular
 mushroom
 varieties
 in
 Japan
 and
 China.
 The
 entire
 mushroom
 is
 edible,
 except
 for
 the
 very
 base
 of
 the
 cluster,
 which
 should
 be
 trimmed.


This
 mushroom
 is
 best
 cooked
 to
 fully
 appreciate
 its
 sweet,
 nutty
 taste
 and
 firm,
 crisp
 texture.
 There
 is
 no
 need
 to
 wash
 the
 clusters. Use
 chopped
 or
 whole
 mushrooms
 in
 sautés,
 soups,
 or
 pasta
 dishes
 with
 light
 sauces.
 Beech
 mushrooms
 keep
 their
 shape
 and
 texture
 nicely
 when
 cooked,
 and
 make
 an
 attractive
 and
 tasty
 salad
 topper, too!