White Bunapi Shimeji
- White Bunapi Shimeji Beans
- Bunapi Champignon
- White Bunapi Shimeji Sauce
- Bunashimeji Mushroom Health Benefits
Hypsizygus tessellatus
Grow your own edible and medicinal white beech mushrooms with liquid culture syringes!
Hypsizygus tessellatus, nicknamed white beech or bunapi shimeji, is native to East Asia. It is now cultivated in parts of Europe, North America and Australia. Historically, the japanese have used it as a medicinal mushroom. It is high in protein, is a good source of B vitamins such as niacin, riboflavin and pantothenic acid as well as vitamin D and other minerals.
- Antioxidant*
Our lab is regularly sterilized with an 185nm UVC lamp, with O3 (Ozone), and isopropyl alcohol. As all cultures are made in a sterile lab setting, the likelihood of contamination is far lower than those prepared with only a laminar flow hood.
White Bunapi Shimeji Beans
White beech grows on wood, most commonly on beech trees, hence the nickname. It grows in clusters of small and thin mushrooms with a white stem and cap. It it quite bitter when raw, but cooked, it becomes a delicious mushroom with a slightly nutty flavor. It can be grown using a substrate mix of sawdust, grain and organic agricultural waste and it prefers a dark environment.
Out-Grow is proud to present a full line of edible and medicinal mushroom cultures. Economically priced so that everyone can enjoy the wonderful hobby and benefits of mushroom cultivation. Our cultures are made by experts and are 100% clean and viable.
The liquid culture syringes are between 10 and 12cc and are ready to inject to your substrate of choice such as sterilized rye berries.
*This statement has not been evaluated by the FDA. This product is not intended to diagnose, treat, cure or prevent any disease.
This is a bumble stir-frying recipe with brown beech mushroom and white beech mushroom.
I love mushrooms very much for their special taste and nutrition fact, autumn is one of the best seasons for mushrooms and this is a super easy oyster mushrooms with black peppers. I love to make chicken soup with mushrooms, sometimes using deep-frying to create a crispy shell. You can also match it with curry. And this one is a more humble and easy mushroom stir frying. By the way, I love to highly recommend my pan-fried king oyster mushrooms for mushroom lovers. It got so many good feedbacks.
Shimeji is an edible mushroom originated in Asia. But I believe that you can also find the fresh shimeji on your local market. I mix the two variations together: brown beech mushroom and white beech mushroom to make a stir fry dish. Those beech mushrooms has a stronger fresh taste than oyster mushroom and better tenacity of shiitake mushroom. Thus now they are popular in China.
The preparation of shimeji is quite simple, just cut off the very hard end because both stem and stalk are great.
Instructions
Clean the mushrooms and cut off the hard end. Heat up some oil in wok, add green onion white to fry over slowest fire until slightly browned and seared. Add ginger shreds in.
Then place mushrooms in, add oyster sauce and soy sauce. At the very beginning, there will be lots of water. Continue to evaporate most of the water. Takes 2 to 3 minutes. Mix in sesame oil.
Transfer out and sprinkle fresh ground pepper.
- 2cupsBrown beech mushroom
- 2cupsWhite beech mushroom
- 1tbsp.vegetable cooking oil
- 1tsp.sesame oil
- 1 thumb piece of ginger , peeled and shredded
- 4green onions, white part only, cut into small sections
- 1/2tbsp.oyster sauce , vegan for note 1
- 1tsp.dark soy sauce , optional only for dark color
- 1/2tbsp.light soy sauce
Hit up some oil in wok, add green onion white to fry over slowest fire until slightly browned and seared. Add ginger shreds in.
Then place mushrooms in, add oyster sauce and soy sauce. At the very beginning, there will be lots of water. Continue to evaporate most of the water. Takes 2 to 3 minutes. Mix in sesame oil.
If you want to turn this into vegan friendly, use 1 tablespoon of light soy sauce with 1 teaspoon of cornstarch to replace oyster sauce.
