Beech mushroomHypsizygus tessellatus
shimeji · buna-shimeji
Shimeji is an edible mushroom used in Asian cooking. In the wild, it grows on hardwood; cooks value its firm texture and nutty flavor.[2][4][7]
Edible. Eat it cooked. Never eat a wild mushroom identified only from photos.
- Season in Mexico
- HabitatOn hardwood
- FlavorMild and nutty
- GrowingMedium
- FamilyLyophyllaceae
How do you identify beech mushroom?
Can you eat beech mushroom?
Edible. Cook it before eating: it is tough raw, and cooking removes its bitterness and makes it easier to digest.[4]
How do you grow beech mushroom?
Temperature
Colonization21–24 °C
Fruiting13–18 °C
Humidity
Colonization0–95 %
Fruiting0–92 %
Full cycle: 70 days
- Light
- Indirect
Substrates
Log your batches, temperatures and harvests. The free plan needs no card.
How do you cook beech mushroom?
You can sauté or roast it. It retains a firm, slightly crunchy texture; use it in soups, stews, sauces and seafood stir-fries.[6][7][8]
Where and when does beech mushroom grow?
It grows in groups on hardwood, especially aspens, cottonwoods and sugar maple.[2]
Fall in North America.[1]
Recorded in eastern and northern North America. Commercial forms are described as native to East Asia.[1][4]
About the name
MushroomExpert uses Hypsizygus tessulatus and identifies tessellatus as a frequent misspelling. It lists Hypsizygus marmoreus as a synonym.[1]
