About
Hypsizygus tessulatus, known as Shimeji or the beech mushroom, is an edible mushroom cultivated and popular in Asian cuisine. It has a mild, sweet flavor and firm texture. The mushroom naturally grows in clusters around beech trees in the fall. It contains compounds such as polysaccharides and peptides with antioxidant, anti-inflammatory and immunomodulating effects.
Flavors
Mild
Beech Mushroom has a mild flavor that makes it suitable for a variety of dishes.
Nutty
It possesses a subtle nutty taste, especially when sautéed or stir-fried.
Sweet
There's a hint of sweetness in its flavor profile, especially in the white variety.
Textures
Firm
The mushroom has a firm texture, holding its shape well during cooking.
Crunchy
When cooked, especially in stir-fries, it retains a pleasant crunchiness.
Smooth
The cap of the Beech Mushroom is smooth to the touch.
Fragrances
Fungus
Hypsizygus tessulatus has the typical earthy aroma associated with many mushrooms.
Fresh
When freshly harvested, it has a pleasant fresh scent.
Physical Characteristics
Caps:
Convex to flat, 5-10 cm wide. White to pale brown.
Gills:
Broad, white, attached to decurrent.
Helps With
Immunity
Polysaccharides can enhance immune response
Inflammation
Anti-inflammatory effects shown in studies
Medicinal Chemistry
Similar Species
Species: Hypsizygus ulmarius
Edibility: edible
Key Differences: Found on elm trees, larger cap size
Species: Hypsizygus ulmarius
Edibility: edible
Nutrition Facts (Raw)
Mushroom Ratings
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References
Characterization of Volatile Profiles of Six Popular Edible Mushrooms Using Headspace-Solid-Phase Microextraction Coupled with Gas Chromatography Combined with Chemometric Analysis
EXTRACTION, CHARACTERIZATION AND ANTIOXIDANT ACTIVITY OF HYPSIZIGUS MARMOREUS POLYSACCHARIDES
This study suggests that Hypsizygus tessellatus, along with other edible mushrooms, have unique volatile profiles that can be used for their identification and quality control.
2019
This study showed anti-inflammatory activity of H. marmoreus water extracts in cell experiments.
1997