1/2 lb, 1 lb
The White Clamshell mushroom, petite and delicate, but big on flavor! Also known as the Hon-shimeji or Beech mushroom. This specialty mushroom grows in beautiful clumps with 2″ to 3” stems with small caps up to the size of quarter. A lightly crisp variety, some feel it has a slight shellfish taste. It is a delicious complement to seafood dishes and a myriad of others. These are cultivated mushrooms grown by those who treasure the science of mycology. They enjoy a long shelf (refrigerator) life of up to two weeks and they are available year-round! Available in 1 lb packages.
Founded in 1977, these experienced mycologists have more than 30 years of experience growing exotic specialty mushrooms in Sonoma County, California. These beautiful, fresh mushrooms have been Certified Organic since 2003. This immaculate facility tucked amongst vineyards produces specialty mushrooms which are organic AND delicious.
Store unwashed, in refrigerator, either in the packaging or on clean dish covered with a kitchen towel. Brush lightly or quickly wash in COLD water just before use to prolong shelf life. Being cultivated they have minimal traces of their upbringing. These have a very long refrigerator life which makes them handy to have on hand at all times. A quick sauté in oil will bring out their best qualities. Not recommended for eating raw.
After cleaning, lightly sauté with butter or good quality oil, a grind of fresh pepper and sea salt for 5 to 7 minutes until tender. Then toss into pasta dishes, top risotto or other vegetables. One of my favorites is to top wilted spinach and roasted garlic with sautéed Clamshells. They are such a beautiful addition because they hold their shape. I hate to say it but they're "cute!" Click for recipe: Farfalle tossed with golden tomatoes, asparagus and Clamshell mushrooms.