Hypsizygus tessulatus, the beech mushroom, 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 super markets. In nature, these are gilled mushrooms that grow on wood. Most often the mushroom is found on beech trees, hence the common name. Cultivated versions are often small and thin in appearance and popular in many nations across the world.

Hypsizygus tessulatus may be confused with Hypsizygus ulmarius, which grows on elm. A radical alternative view based on ITS DNA barcoding is that all members of the genus are the same species.

Its consistency allows it to be used in soups and stews, the mushroom remains crunchy and firm to the bite even after a long cooking time because it loses hardly any water during preparation.

Non-sterile on hardwood logs, preferably beech. Sterile as bottle or bag culture. Hypsizygus tessulatus tolerates highly enriched hardwood substrates. A long maturation period in the substrate of at least 9, but better 12-13 weeks is mandatory.

1. Dissolve the malt extract and agar in distilled water.
2.  Sterilize the solution by autoclaving at 121°C for 15-20 minutes.
3. Pour the sterilized media into petri dishes or other containers under sterile conditions.
4. The Yeast is optional, but you can add it to any recipe for nutritions, same for Peptone.

Rye Berries, grain mix, hardwood: elm, oak, alder, aspen, maple, birch, willow, beech, poplar

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successively decomposing, rarely also parasitic

Hypsizygus tessulatus, the beech mushroom, 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 super markets. In nature, these are gilled mushrooms that grow on wood. Most often the mushroom is found on beech trees, hence the common name. Cultivated versions are often small and thin in appearance and popular in many nations across the world.

On dead or living hardwood, preferably beech, usually in groups, large areas, from late summer to late fall.

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Being tough when raw, the Hypsizygus tessulatus should be cooked, having a bitter taste when raw which disappears completely upon cooking. The cooked mushroom has a firm, slightly crunchy texture and a nutty flavor. Preparation makes the mushroom easier to digest. It is often eaten with stir-fried foods including wild game and seafood. It is used in soups, stews and sauces. When prepared alone, Shimeji mushrooms can be sautéed as a whole, including the stem or stalk (only the very end cut off), using a higher temperature; or, they can be slow roasted on a low temperature with a small amount of butter or cooking oil. Shimeji is used in soups, nabe and takikomi gohan.