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Hypsizygus tessellatus
Scientific classification
Kingdom:	Fungi
Division:	Basidiomycota
Class:	Agaricomycetes
Order:	Agaricales
Family:	Lyophyllaceae
Genus:	Hypsizygus
Species:
Binomial name
*Hypsizygus tesselatus* (Bull.) Singer (1947)^[1]
Synonyms
Hypsizygus marmoreusPeck^[2] Pleurotus elongatipes(Peck) H.E.Bigelow^[2]

13-jul-2013 - The White Clamshell Mushroom, also known as Hon- or Buna-Shimeji, adds drama and elegance to any presentation. Its subtle flavor, evocative of shellfish, is typical of most clamshell varieties, and is more pronounced than in its Brown counterpart. Like other clamshell mushrooms, it will enhance seafood, pork, or chicken dishes. Add clamshell mushrooms to seafood soups and bisques.
Shimeji is used in soups, nabe and takikomi gohan. Brown Beech- The brown beech mushroom, or Bunashimeji, has a nutty, buttery flavor, and a firm, crunchy texture. White Beech- Despite its unassuming appearance, the White Beech, or Bunapi, mushroom offers a surprising combination of crunchy texture and smooth, nutty flavor.
Popular shimeji mushrooms varieties include Hon-shimeji (brown beech shimeji mushroom of the Lyophyllum species – mostly popular in Japan), Bunapi shimeji (white beech shimeji), buna shimeji (brown beech shimeji mushroom of the Saprotroph species), and piopinno among others. Nutritional Composition.

Hypsizygus tesselatus (Buna shimeji) is an edible mushroom^[2] native to East Asia. It is cultivated locally in temperate climates in Europe, North America and Australia and sold fresh in super markets. In nature, shimeji are gilled mushrooms that grow on wood. Most often the mushroom is found on beech trees, hence the common name, beech mushroom. They are often small and thin in appearance and popular in many nations across the world.^[3]

Two variations are known:

Buna-shimeji (ja:ブナシメジ), Hypsizigus tessellatus, (Brown Beech Mushroom , Beech Mushroom, BeechBrown Clamshell Mushroom);
Bunapi-shimeji (ja:ブナピー), (White Beech Mushroom, White Clamshell Mushroom); bunapi was selected from buna-shimeji and registered by Hokto Corporation.

Cooking[edit]

Hon Shimeji Mushroom Definition English

Being tough when raw,^[4] the Shimeji should be cooked, having a bitter taste when raw which disappears completely upon cooking. The cooked mushroom has a firm, slightly crunchy texture and a nutty flavor. Preparation makes the mushroom easier to digest. It is often eaten with stir-fried foods including wild game and seafood. It is used in soups, stews and sauces. When prepared alone, Shimeji mushrooms can be sautéed as a whole, including the stem or stalk (only the very end cut off), using a higher temperature; or, they can be slow roasted on a low temperature with a small amount of butter or cooking oil. Shimeji is used in soups, nabe and takikomi gohan.

Gallery[edit]

Wild species. (Japan.)
Bunapi (Hokto Ltd. develops)

References[edit]

^http://www.mycobank.org/name/Hypsizygus%20tessulatus&Lang=Eng
^ ^a^b^cMiller Jr., Orson K.; Miller, Hope H. (2006). North American Mushrooms: A Field Guide to Edible and Inedible Fungi. Guilford, CN: FalconGuide. p. 156. ISBN978-0-7627-3109-1.
^'Brown Beech Mushroom - Hypsizygus Tesselatus.' Brown Beech Mushroom - Hypsizygus Tesselatus. N.p., n.d. Web. 06 Dec. 2014.
^Phillips, Roger (2010). Mushrooms and Other Fungi of North America. Buffalo, NY: Firefly Books. p. 238. ISBN978-1-55407-651-2.

External links[edit]

Hon Shimeji Mushroom Definition Dictionary

Honshimeji Mushroom, RecipeTips.com. Brown Beech (Buna shimeji), White Beech (Bunapi shimeji), and the Pioppino (Agrocybe aegerita) mushrooms.
Bunashimeji and Bunapi, Hokuto Corporation.

Hon Shimeji Mushroom

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