Hypsizygus tessulatus
(syn. H. marmoreus)
Preparation and Serving Suggestions:
There is no need to wash this mushroom. Use sliced or whole in sautés, soups, or pasta dishes with light sauces. This mushroom is best cooked to fully appreciate its sweet, nutty taste and firm, crisp texture.
Found in temperate regions of the world, collecting beech mushrooms from the wild is not for the unathletic. They are usually found high up in trees; in fact, the botanical name Hypsi- means ‘on high or aloft’ and –zygus means yoke. One of the most popular edible mushrooms in Japan, Beech mushrooms are crisp, firm-fleshed mushrooms with short, thick stems. Also known as hon-shimeji, Beech mushrooms are available in brown or white varieties. They are generally sold in clusters just as they are pulled from the bottles on which they are grown on supplemented corncob. Beech mushrooms have a mild, nutty flavor and keep their shape and texture nicely when cooked. Recent research in Japan suggests that Beech mushrooms have strong immunostimulatory and antioxidant activity.
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