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(Buna-Shimeji, Yamabiko Hon-shimeji, Tamo-motashi, Elm oyster mushroom)
The beech mushroom has been cultivated in the Netherlands only since recently. In the refrigerated display you will only find the (brown) Buna Shimeji and the (white) Bunapi Shimeji (the white variety is cultivated in the dark).
The Beech mushroom originally grows in Europe, Asia and North-America. It grows and fructifies near beech, oak, elm, maple, willow and other hardwood trees. It is a saprophyte which feeds on dead wood and organic material. The Elm mushroom grows in clusters and has long tapering stems and semicircular caps.
The colour of the beech mushroom is dark-grey to brown at first. During the growing process the colour of the cap changes.
When harvested the colour of the elm oyster is creamy to light-brown. The flesh is white, as is the stem. The cap diameter varies from 2 to 5 centimetres.
An edible mushroom with a powerful, crispy texture and a slightly nut-like taste. This fungus is especially valued for its taste in Japan. The Beech mushroom can be prepared whole and tastes very good with fish dishes. It can also be used in soups and sauces. When prepared correctly (do not heat too long) the mushroom remains crispy, It enriches the taste of many dishes. The elm oyster is a tender mushroom and has to be handled carefully. The mushroom can be kept in the fridge for a few days.
