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Beech Mushroom

For Chefs & Produce Managers
Food Service: 323-584-4940
Produce Managers: 800-468-7111

Seasonality: Year-round
Origin: USA

Beech mushrooms are notable for their long stems and medium-sized caps, typically colored in white and brown. Beech mushrooms tend to be bitter when eaten raw, however cooking them yields a flavor mix of sweet, savory, and nutty. They offer a satisfyingly crunchy texture to dishes and add a bit of drama to recipes that show off their long stems. Whether cooked in clusters or trimmed to individual stems, sliced, or chopped, these delicious mushrooms are at home in any type of cuisine.

To clean mushrooms, brush off any debris from mushrooms with your fingers or a damp paper towel, or rinse briefly under running water and pat dry with a paper towel. They are a perfect everyday pick for veggie dishes and stir-fries, and they are also great to add as a last ingredient to soups, stews, and sauces to lend their crisp texture.

At the grocery store, select Melissa’s beech mushroom bouquets that are firm with a fresh, smooth appearance. The surface of the mushrooms should be dry, but not dried out, and appear plump. Store mushrooms in original packaging or a porous paper bag for prolonged shelf life. Some mushrooms may be kept for up to a week in the refrigerator. Fresh mushrooms should never be frozen. Note that the entire mushroom is edible from cap to stem and should be cooked thoroughly.