Buna shimeji (Hypsizygus tessellatus) is an edible mushroom native to East Asia. It is cultivated locally in temperate climates in Europe, North America, and Australia and sold fresh in supermarkets. In nature, shimeji are gilled mushrooms that grow on wood. Most often the mushroom is found on beech trees, hence the common name, Beech Mushroom. They are often small and thin in appearance and popular in many nations across the world.
Bunashimeji has a nutty, buttery flavor, and a firm, crunchy texture. These mushrooms also grow in clusters and produce tender caps. Our Brown Beech mushrooms have been formulated to lessen the bitterness of traditional Bunashimeji. Still, western palettes will probably best enjoy Brown beech mushrooms after cooking, which mellow the flavor. Try this specialty mushroom baked, steamed, or sauteed in olive oil.
The kit is composed of sawdust inoculated with a strain of Shimeji Oyster mushroom, comprised of interconnected white filaments called mycelium. This network is a living organism that digests the sawdust with its enzymes, breaking it down into sugars, water and carbon dioxide then using this as food to grow and produce mushrooms. As the kit nears maturity you can see the small ‘primordia’ form, some of which will then become mushrooms. This kit demonstrates the natural process that occurs when this fungi inhabits fallen timber in forests.
How to use the growing kit?
1. Once you receive the kit remove mushroom seeds from it and keep them at 2-8 degrees Celcius.
2. Sterilize the straw using the steaming method as protocols provided in the guide.
3. After sterilization add mushroom seeds and pack the bags.
4. Incubate these bags for 30 days in a cool place.
5. Once the mushroom bag becomes fully whitish you can spray water.
6. You would receive the first harvest of mushrooms in 45-60 days.