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
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History
Japanese growers commercialised buna-shimeji and later white beech strains for mass markets.
Bottle culture of beech mushrooms spread across East Asia for domestic consumption.
Shimeji clusters became standard specialty mushrooms in global supermarkets.
White and brown beech varieties expanded in European and North American retail.