Funghi

Beech Mushroom

Beech mushroom (Hypsizygus tessellatus), commonly sold as shimeji, grows in tight clusters of small caps on slender stems. Brown beech (buna-shimeji) and white beech (bunapi) are the main cultivated forms; flavour is nutty and slightly bitter raw, becoming sweet and savoury when cooked. Cook thoroughly—raw shimeji is not typically eaten. Clusters separate into bite-size pieces for stir-fries, soups, and roasted sides.

Also known as: Shimeji / Buna-shimeji, Zhen beech / Shimeji, Beoseot shimeji, Clamshell / Beech, Shimeji

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Cuts & parts

Cap

Cluster

Stem

Whole

Breeds & varieties

A sample of named types with their own origin and culinary profiles.

View all

Bunapi

Brown Shimeji

Brown Beech

Hypsizygus tessellatus

White Shimeji

White Beech

Clamshell Mushroom

Buna-shimeji

Hypsizygus marmoreus

Hon-shimeji Trade Type

Characteristics

Preparations

BoiledCannedChilledChoppedDicedDriedFermentedFreeze DriedFreshFrozenGrilledHalvedMincedPickledPowderPreservedRoastedSaltedSautéedSlicedSmokedSteamedStuffedTornWhole

Provenance

BiodynamicForagedLocally GrownLog GrownOrganicPesticide FreeSeasonalSingle OriginSubstrate GrownWild Harvested

Sources

Indoor FarmedOutdoor FarmedWild

Traits

CleanClusteredFirmMildly BitterNuttySavourySweetUmami

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 28.3

Amount per 100 g

Total Fat 0.41 g
Saturated Fat 0.09 g
Trans Fat 0 g
Monounsaturated Fat 0 g
Polyunsaturated Fat 0.21 g
Cholesterol 0 mg
Sodium 9.55 mg
Salt 0.05 g
Total Carbohydrate 3.87 g
Dietary Fibre 1.9 g
Total Sugars 1.51 g
Complex / starch 0.48 g
Protein 3 g
Water 93.6 g

Detailed nutrients

Energy 28.3 kcal
Water 93.6 g
Carbohydrates 3.87 g
- Sugars 1.51 g
  - Monosaccharides 1.06 g
  - Disaccharides 0.46 g
- Starch 0.48 g
  - Amylose 0.12 g
  - Amylopectin 0.36 g
  - Digestible Starch 0.41 g
  - Resistant Starch 0.05 g
- Fibre 1.9 g
  - Soluble Fibre 0.67 g
  - Insoluble Fibre 1.24 g
Protein 3 g
- Fungal Protein 2.85 g
Fat 0.41 g
- Saturated Fat 0.09 g
- Polyunsaturated Fat 0.21 g
  - Omega-3 0.02 g
  - Omega-6 0.11 g
Vitamins 63.9 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.46 mg
- Vitamin B3 — Niacin 4.52 mg
- Vitamin B5 — Pantothenic Acid 1.68 mg
- Vitamin B6 0.11 mg
- Vitamin B7 — Biotin 8.8 µg
- Vitamin B9 — Folate 21.8 µg
- Vitamin C 2 mg
- Vitamin D 3.2 µg
- Vitamin E 0.11 mg
- Vitamin K 1.1 µg
Minerals 240 mg
- Major Minerals 234 mg
  - Calcium 32 mg
  - Sodium 9.55 mg
  - Potassium 192 mg
- Trace Minerals 6.1 mg
  - Iron 0.7 mg
  - Zinc 0.4 mg
  - Iodine 5 µg
Salt 0.05 g
- Sodium Chloride 0.05 g

Vitamins

vitamin-c: 2 · vitamin-a: 20 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.46 · vitamin-b3-niacin: 4.52 · vitamin-b5-pantothenic-acid: 1.68 · vitamin-b6: 0.11 · vitamin-b7-biotin: 8.8 · vitamin-b9-folate: 21.8 · vitamin-d: 3.2 · vitamin-e: 0.11 · vitamin-k: 1.1 ·

Minerals

Sodium: 9.55 · Potassium: 192 · Calcium: 32 · Iron: 0.7 · Zinc: 0.4 · Iodine: 5 ·

Mushrooms are high-water fungal tissue with modest protein and distinctive beta-glucans.

In the kitchen

Culinary partners and combinations that usually underperform with Beech Mushroom.

Pairs well with

Classic and complementary matches

Usually avoid with

Often clash in flavour or tradition

History

1970JP

Japanese growers commercialised buna-shimeji and later white beech strains for mass markets.

1990

Bottle culture of beech mushrooms spread across East Asia for domestic consumption.

2000

Shimeji clusters became standard specialty mushrooms in global supermarkets.

2015

White and brown beech varieties expanded in European and North American retail.