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Description

Properties

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.

At a dose equivalent to 1 gram/kilogram of body weight per day, tumors on mice were 100% inhibited, resulting in complete regression of the tumors. Control groups confirmed that tumor growth was not inhibited in the absence of Hypsizygus tessulatus extract. No studies in humans were reported.

Two commercial variations, both originating from Japan, are known:

Buna-shimeji (ja:ブナシメジ), wild type brown coloration. Known as brown beech mushroom, beech mushroom, brown clamshell mushroom;

Bunapi-shimeji (ja:ブナピー) is a white UV-induced mutant of the former, known as white beech mushroom, white clamshell mushroom. The original strain is registered by Hokto Corporation.

1. Growing

Growing Procedure

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.

A typical swarm-forming fungus like oyster or pioppino, fruiting strategies are identical. Small fruiting openings in the substrate pouch = high yield. Bag cultures sometimes benefit from an artificial cover crop, bottle cultures need to be scratched for fruiting initiation.

Growing

Agar Culture Media: MEA
Cropping: 2 harvests, 3 weeks apart
Containers for fruiting: Tree trunks, mushroom bed, greenhouse ready culture
Biological efficience:
Substrates: Rye Berries, grain mix, hardwood: elm, oak, alder, aspen, maple, birch, willow, beech, poplar

Growing Characteristics

successively decomposing, rarely also parasitic

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Temp °C
21-24 10-15 13-18
Relative Humidity %
95-100 95-100 (85)90-95
Duration d
30-45 7-12 5-10
CO2 ppm
>5000 500-1000 2000-4000
FAE per h
0-1 4-8 2-4
Light lux
400-600 400-600

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Natural Habitat

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.

2. Identification

Cap

2-9 (13) cm Ø
-becomes hemispherical to flat
-rolled on the edge
-white, light brown, whitish-ochre,
-brownish when old
-sometimes marbled/matted

-fibrous ingrown

Hymenium

-whitish to yellowish cream
-coherent
-densely packed
-narrowly sloping
-intermediate lamellae

Danger of confusion

Marmorierter Holzrasling, Ulmenrasling, Gelbblättriger Rübling, Weißer Büschelrasling, Mehlräsling, Weißer Trichterling, Engblättriger Muscheling, Rillstieliger Seitling, Schuppiger Sägeblättling, Südlicher Ackerling

Stipe

-3-8 (9) cm long
-1-2 (2.5) cm diam
-white
-longitudinally white fibrous-felted
-uniformly thick or slightly clubbed
-dry glabrous or very finely silky

-base with several tufted fruiting bodies

Hyphae

tomentose

Spores

-white
-hemispherical to ovoid
-rather small
-4.0 -7 x 3.5 – 5.0µ
inamyloid
-hyaline in KOH
-basidia 4- sterigma
-pileipellis 2-4 µm
-smooth

Veil

© Andrew Khitsun (Andrew)

3. Consuming

Gourmet

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.

Flesh

white, unchanging, thick, tough

Taste

sweetish, mild, nutty to spicy aromatic of anise

Smell

nutty, mushroomy, spicy pleasant, slightly marzipan or mealy

Nutritional content per 100g

Proximates:
Water 89.8g
Energy (Atwater General Factors) 40kcal
Energy (Atwater Specific Factors) 33kcal
Nitrogen 0.35g
Protein 2.18g
Total lipid (fat) 0.45g
Ash 0.76g
Carbohydrates:
Carbohydrate, by difference 6.76g
Minerals:
Calcium, Ca 0mg
Iron, Fe 0.74mg
Magnesium, Mg 10.5mg
Phosphorus, P 86mg
Potassium, K 376mg
Sodium, Na 1mg
Zinc, Zn 0.5mg
Copper, Cu 73mg
Manganese, Mn 156mg
Selenium, Se 0.4µg
Vitamins and Other Components:
Thiamin 8mg
Riboflavin 208mg
Niacin 6.4mg
Vitamin B-6 105mg
Biotin 8mg
Vitamin D (D2 + D3), International Units 14.8IU
Vitamin D (D2 + D3) 0.37µg
Vitamin D2 (ergocalciferol) 0.37µg
Vitamin D4 0.14µg
Amino acids:
Ergothioneine 5mg

© U.S. Department Of Agriculture

4. Data med, edible

other names

Chinesisch (traditionell) 蟹味菇
Chinesisch (vereinfacht) 蟹味菇
Englisch
Beech Mushroom
Finnisch
pisamarunkokynsikäs
Französisch
Shimédji du hêtre
Russisch
Гипсизигус шахматный
Tschechisch líha rozpukaná
Wissenschaftl. Name
Hypsizygus tessellatus
Wissenschaftl. Name
Hypsizygus tessulatus
Wissenschaftl. Name
Pleurotus ulmarius

other names

Buna-Shimeji, Yamabiko Hon-Shimeji, Tamo – Motashi , Buchenrasling, Buchenpilz, Weißer Buchenpilz, Buna-Shimeji, Buchenholzrasling, Hypsizygus Tessulatus, Pleurocybella Tessulata, Pleurotus Ulmarius Sensu, Dendrosarcus Tessulatus, Tricholoma Tessulatum, Pleurotus Tessulatus, Agaricus Tessulatus

Kingdom Fungi

Division Basidiomycota
Class Basidiomycetes
Order Agaricales
Family Tricholomataceae
Genus Hypzisigus
Species Hypzisigus tessellatus white
Ecology Saprotrophic

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