| The Brown Beech mushroom, or Bunashimeji, has a nutty, buttery flavor, and a firm, crunchy texture. The mushrooms grow in clusters and produce tender caps. Our Brown Beech mushrooms have been formulated to be less bitter than traditional Bunashimeji. Still, western palettes will probably best enjoy the brown beech after cooking, which mellows the flavor. Try this specialty mushroom baked, steamed, or sauteed in olive oil. |
The Brown Beech can be eaten in clusters or individually separated. Simply trim off the base of the cluster; they are clean and ready-to-cook.