Beech mushrooms are very popular edible mushrooms in East Asian cuisine and culture. They are often found growing on beech trees in the wild. These small, thin-looking mushrooms grow in groups of white edible stems topped by small round mushroom caps that are pure white. Both the stems and caps of Beech mushrooms are edible.
White Beech mushrooms may appeal to those who don’t generally appreciate intense mushroom flavors. These mushrooms are sweeter and more delicate than the average mushrooms, including their Brown Beech counterparts. They have a slightly buttery, nutty flavor when cooked. Their all-white color and delicate caps make White Beech mushrooms a visually appealing choice for even the most aesthetic of dishes.
Beech mushrooms are a good source of protein and an excellent source of dietary fiber. They are low fat and have high amounts of ergothioneine and glutathione, both important antioxidants that may slow the effects of aging. As is the case with most of R&R Cultivation’s mushrooms, they also contain many of the B vitamins, potassium, zinc, and copper. White Beech mushrooms are a nutrient-rich food and a great addition to any balanced diet!
Texture and Recommended Preparation
White Beech mushrooms have a firm, crunchy texture after cooking. Fans of Beech mushrooms often enjoy them steamed or fried. They can also be great in a stir fry. White Beech mushrooms can technically be eaten raw, but we recommend cooking them for a more flavorful experience.
Home cooks and professional chefs both appreciate the texture of White Beech mushrooms; when fried, the mushrooms crisp up beautifully and add variety to the textures in any dish. These mushrooms can be used to garnish soups and stews, or you can throw them right into the dish while cooking to infuse it with umami flavor.