Brown Beech

Where it grows

The brown beech is the natural tan-coloured strain of bunashimeji, an East Asian wood-decomposing mushroom that grows in clusters on dead hardwood. The cultivated form is grown in cool dark conditions on supplemented sawdust blocks and harvested in dense bouquets attached to the substrate.

How to recognise it

A cluster of long thin white stems, each topped with a small tan to mid-brown cap that often shows a delicate mosaic of darker spots — the “marbled” pattern that gives the species its Latin name (tessellatus). The gills are white. The flesh is firm and crisp.

Edibility & cautions

A safe cultivated edible. Always cook thoroughly: raw bunashimeji is bitter and can cause stomach upset. After cooking, the flavour mellows into something pleasantly nutty.

Culinary use

Trim the base and separate the cluster into smaller bouquets. Sauté hot in oil until just past al dente, then finish with butter, garlic, and a splash of soy. Especially good in clear miso broths, stir-fries, and one-pot rice dishes.