Hypsizygus tessulatus
 |
| Hypsizygus tessulatus | |
|---|---|
| |
| Wild sample identified as "marmoreus", Mount Hotaka (Gunma). | |
Scientific classification 
| |
| Domain: | Eukaryota |
| Kingdom: | Fungi |
| Division: | Basidiomycota |
| Class: | Agaricomycetes |
| Order: | Agaricales |
| Family: | Lyophyllaceae |
| Genus: | Hypsizygus |
| Species: | H. tessulatus
|
| Binomial name | |
| Hypsizygus tessulatus | |
| Synonyms | |
 | |
|---|---|
 | Gills on hymenium |
 | Cap is convex |
 | Stipe is bare |
 | Spore print is white to buff |
 | Ecology is saprotrophic |
 | Edibility is choice |
Hypsizygus tessulatus, the beech mushroom, is an edible mushroom[3] native to East Asia. It is cultivated locally in temperate climates in Europe, North America and Australia and sold fresh in super markets. In nature, these are gilled mushrooms that grow on wood. Most often the mushroom is found on beech trees, hence the common name. Cultivated versions are often small and thin in appearance and popular in many nations across the world.[4]
Two commercial variations, both originating from Japan, are known:
- Buna-shimeji (ja:ブナシメジ), wild type brown coloration. Known as brown beech mushroom, beech mushroom, brown clamshell mushroom;
- Bunapi-shimeji (ja:ブナピー) is a white UV-induced mutant of the former, known as white beech mushroom, white clamshell mushroom. The original strain is registered by Hokto Corporation.
Taxonomy
[edit]A radical alternative view based on ITS DNA barcoding is that all members of the genus are the same species.[5][6]
Similar species
[edit]This fungus may be confused with Hypsizygus ulmarius, which grows on elm.[7]
Uses
[edit]Being tough when raw,[8] the Shimeji should be cooked, having a bitter taste when raw which disappears completely upon cooking. The cooked mushroom has a firm, slightly crunchy texture and a nutty flavor. Preparation makes the mushroom easier to digest. It is often eaten with stir-fried foods including wild game and seafood. It is used in soups, stews and sauces. When prepared alone, Shimeji mushrooms can be sautéed as a whole, including the stem or stalk (only the very end cut off), using a higher temperature; or, they can be slow roasted on a low temperature with a small amount of butter or cooking oil. Shimeji is used in soups, nabe and takikomi gohan.
Gallery
[edit]-
White, cultured -
White, cultured -
Brown, cultured -
Brown, cultured -
Brown, cultured -
White, cultured, Bunapi (Hokto Ltd. develops) -
In Korean bokkeum (stir-fry)
See also
[edit]
Notes
[edit]References
[edit]- ^ http://www.mycobank.org/name/Hypsizygus%20tessulatus&Lang=Eng
- ^ a b c Kuo, M (March 2018). "Hypsizygus tessulatus". MushroomExpert.Com.
- ^ a b c Miller Jr., Orson K.; Miller, Hope H. (2006). North American Mushrooms: A Field Guide to Edible and Inedible Fungi. Guilford, CN: FalconGuide. p. 156. ISBN 978-0-7627-3109-1.
- ^ "Brown Beech Mushroom - Hypsizygus Tesselatus." Brown Beech Mushroom - Hypsizygus Tesselatus. N.p., n.d. Web. 06 Dec. 2014.[citation needed]
- ^ Bellanger, J. -M.; Moreau, P. -A.; Corriol, G.; Bidaud, A.; Chalange, R.; Dudova, Z.; Richard, F. (April 2015). "Plunging hands into the mushroom jar: a phylogenetic framework for Lyophyllaceae (Agaricales, Basidiomycota)". Genetica. 143 (2): 169–194. doi:10.1007/s10709-015-9823-8. PMID 25652231. S2CID 15318615.
- ^ Norvell, Lorelei (February 2017). "The Regular Column: That nudum is a nuda?". Mushroom, the Journal of Wild Mushrooming. 4 (6–9).
- ^ "Hypsizygus tessulatus". www.messiah.edu.
- ^ Phillips, Roger (2010). Mushrooms and Other Fungi of North America. Buffalo, NY: Firefly Books. p. 238. ISBN 978-1-55407-651-2.
External links
[edit]
- Bunashimeji and Bunapi, Hokuto Corporation.