White beech mushroom
Bunapi-Shimeji
Mushroom with a long shelf-life and that stays crisp after cooking. Originally from Japan, but is now used in virtually every kind of cuisine.
Description
The beech mushroom originally comes from Japan. As the name indicates, the mushroom is grown on parcels of beech wood sawdust. The mushroom features a long stem of approx. 5-8 cm and a cap of 1 cm in diameter. The mushroom is slightly crunchy and nicely retains its structure after cooking. In addition to the hint of almond, fans of this mushroom will also suggest a seafood flavour. Beech mushrooms are sold both in bundles and separately. The bundles will usually still have a piece of the substrate attached. This can easily be cut away before cooking. The beech mushroom has a long shelf-life and fits well in both the European and Asian mushroom mixes.
Nutrition value per 100 g
Nutrition value per 100 g
| energy | 32/130 kcal/kJ |
| fat | 0,5 g |
| – of which saturated | 0 g |
| Carbohydrates | 2,6 g |
| – of which sugars | 0,6 g |
| fibres | 3,1 g |
| protein | 2,7 g |
| salt | 0 g |
Delicious
Delicious
Thanks to its soft flavour, the white beech mushroom is highly versatile. You can use in a French sauce, an Italian pasta dish or an Asian wok recipe. Briefly fry the mushroom before you add it to your dish. This prevents counter-flavours because the white beech mushroom is quite refined and subtle-tasting.
