I see these mushrooms (all varieties listed here) and other ones that appear as the special of the week, sold for a fair price. (like under a couple bucks.) This week I took a chance (never really enjoying mushrooms in my food before.) and bought some of the white beech ones. I threw them in a turkey soup and slow cooked it. I’m pleasantly surprised how good they tasted. I’m bookmarking this blog to get ideas what to use with some of the other varieties.]]>
I love your site!!
FYI i just noticed that a bulk of your recipes for the brown beech mushrooms are all linked the LA times halibut recipe. I was able to find them individually with a google search for the titles, but just wanted to let you know.
Just got some of these little brown fun-guys in my CSA box and stoked for all the info you shared! THANKS!
*Guy I know in SF Bay area grows hundreds ofpounds of Shitakes.* Does that make them gay mushrooms, or California ‘shrooms, or Japanese?
No. Just ‘shrooms.
BTW, Bunapi are known as Beech mushrooms in Europe. Same mushroom. Different languages.]]>
Shrooms are shrooms. They don’t have ethnicity, just habitat.
Guy I know in SF Bay area grows hundreds ofpounds of Shitakes.]]>
Japanese mushrooms, on the other hand, are relatively new to food lovers – just look at the amount of people asking where to find them. So informative posts like this are always welcome!
As a side note, liking Japanese mushrooms doesn’t mean we don’t like or won’t try European ones, just like MikeD said. And who’s to judge what one likes or dislikes if it’s not harming anyone?]]>