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Fresh Beech mushrooms with brown caps and crisp stems

Beech

Sweet & Nutty Clamshell Variety

Bulk Ordering Available Available Online

About

Beech Mushroom are the white-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/Alba mushrooms are slightly crunchy, overcooking can cause them to lose their firm texture.

More Info

Beech Mushroom are not only delicious but also nutritious. They are a great source of protein, fiber, and essential vitamins. Their unique flavor and texture make them versatile for various culinary applications, from simple sautés to elaborate gourmet dishes.

Proper storage and preparation are key to enjoying Alba mushrooms at their best. Store them in a breathable container in the refrigerator and use within a week for optimal flavor and texture. When preparing Alba mushrooms, a gentle rinse and pat dry are recommended, followed by a quick sauté or incorporation into your favorite recipes.

For culinary inspiration, consider adding Alba mushrooms to soups, salads, or pasta dishes. Their sweet and nutty flavor pairs well with a wide range of ingredients, making them a favorite among chefs and home cooks alike.

Explore additional resources and learn more about our premium mushrooms:

Grow Your Own Gourmet Mushrooms

Purchase Our Premium Beech Mushroom Spawn Bags Today!

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Pebble Creek Produce is a gourmet mushroom and microgreen farm offering cultivated and foraged products to restaurants and chefs in Michigan and Ohio.

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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 Mushroom are the white-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/Alba mushrooms are slightly crunchy, overcooking can cause them to lose their firm texture.