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Beech Mushroom, Shimeji, Buna-shimeji
1 public strain
A clustered, whitish to pale tan wood-rotting mushroom on hardwoods. Young caps are often marked with watery spots, the 'tessulated' marbling. It is the wild species behind the cultivated buna-shimeji (brown) and bunapi-shimeji (white) beech mushrooms.
Edible when cooked. Raw mushrooms are tough and bitter; cooking removes the bitterness and makes them easier to digest. Wild collectors should separate it from the elm oyster (H. ulmarius), which has larger spores, lacks the watery spots and grows singly on elm or box elder.
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Mycology is an evolving science: names, classifications and safety information change as research advances. Entries are compiled from cited sources and reviewed, but may be incomplete or out of date — check the sources, and never rely on this library alone to identify or eat a mushroom.
