Beech Mushrooms, or Bunashimeji

Beech Mushrooms

Recently, during yet another Chinatown food shopping expedition, the mushroom fiend in me impulsively hoarded a large selection of every type and size of mushroom available in Hong Kong Supermarket’s produce department: Shitake, King, Prince, Oyster, and some perfectly small white and brown Bunashimeji – or Beech Mushrooms, organically grown by the Hokto Kinoko Company. It turned out to be one of the most versatile and tasty mushrooms I’ve ever used. It can be sauteed and served cold on top of fresh salads or warm as a side to any dish, alone or combined with other vegetables (I added it to stir-fried bok-choy, and cold on my salad) as well as used in all kinds of soups. Below are some of the qualities of Beech Mushrooms, according to Hokto Kinoko.  Any way you use it, you are sure to enjoy its crunchy texture and nutty, buttery flavor.

• A perfect ingredient choice for everyday healthy meal solutions.
• All natural and clean.
• Simply trim, stir-fry and serve on your favorite meat, fish, or pasta dish.
• Excellent sauteed, grilled, steamed and in your favorite sauces.
• Good source of antioxidants to help support a healthy immune system.
• Low in calories, a perfect diet food and a good meat substitute.
• Cholesterol free.

My feeling is that even if we weren’t avid mushroom fans, the picture alone was worth the purchase. 

RSA

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