Fresh Beech mushrooms with brown caps and crisp stems

Beech

Sweet & Nutty Gourmet Variety

Bulk Ordering Available Available Online

About

Beech mushrooms are the brown-capped strain of Hypsizygus tessulatus, a species native to East Asia but have become a common cultivator around the world. They are also known as Clamshell or Shimeji mushrooms. Their 2-3″ stems and dime-sized caps offer a crisp texture with a sweet and nutty flavor. It’s not common to overcook a mushroom, since most simply lose their moisture and reduce in size when cooked. Since Beech mushrooms are slightly crunchy, overcooking can cause them to lose their firm texture.

More Info

Beech mushrooms are not only delicious but also packed with nutrients. They are a great source of protein, fiber, and vitamins, making them an excellent addition to any diet. Their unique flavor and texture make them versatile in the kitchen, suitable for a variety of recipes, from simple stir-fries to more complex gourmet dishes.

To get the most out of your Beech mushrooms, it’s essential to know how to properly store and prepare them. These mushrooms should be stored in a breathable container in the refrigerator and used within a week for the best flavor and texture. When preparing Beech mushrooms, a gentle rinse and pat dry are recommended, followed by a quick sauté or incorporation into your favorite dishes.

For culinary inspiration, consider trying Beech mushrooms in soups, salads, or as a flavorful addition to pasta dishes. Their subtle sweetness and nutty undertones complement a wide range of ingredients, making them a favorite among chefs and home cooks alike.

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    Danielle

    Pebble Creek Biologist

    Danielle is a dedicated biologist with a profound passion for mycology and cultivating high-quality mushrooms for the local culinary scene. Her love for exploring the world sparked a deep appreciation for nature’s intricacies. After receiving her Bachelor’s Degree in Biology from WMU, she worked in multiple laboratories before immersing herself in the mycology world at Pebble Creek. Since joining the family farm, Danielle found herself at the forefront of a new chapter as the company recently invested over 100k into a new lab.

    With a keen eye for detail and understanding of fungal biology, Danielle plays a vital role in ensuring the farm produces top-notch gourmet mushrooms. Through experimentation and data analysis, Danielle continuously seeks to optimize cultivation techniques, maximize yield and enhance the quality of the final product. Driven by a commitment to sustainability and supporting local businesses, Danielle’s work helps embody the farm-to-table ethos. By contributing to each harvest, she’s nurturing a culture of excellence in mushroom farming that enriches both palates and communities alike. Danielle continues to be a key factor in Pebble Creek winning multiple awards and species development.

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    Beech

    Beech mushrooms are the brown-capped strain of Hypsizygus tessulatus, a species native to East Asia but have become a common cultivator around the world. They are also known as Clamshell or Shimeji mushrooms. Their 2-3″ stems and dime-sized caps offer a crisp texture with a sweet and nutty flavor. It’s not common to overcook a mushroom, since most simply lose their moisture and reduce in size when cooked. Since Beech mushrooms are slightly crunchy, overcooking can cause them to lose their firm texture.