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Bunapi Mushrooms are type of white beech mushroom, or “bunashimeji” mushroom as they’re called in Japan. This mushroom is pure white with long stems, globular caps and minimal bitterness compared to beech mushrooms.
Bunapi can be slow-roasted in the oven at a low temperature or boiled in water. It also tastes delicious sautéed with unsalted butter. This variety is an excellent served with miso soup or ramen, stir-fried with garlic and soy sauce.
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.