Brown Beech Liquid Culture Syringe (10cc)

Brown Beech Mushrooms are known as Hypsizigus Tessellatus. They are considered as one of the most gourmet mushrooms due to their rich flavor that consists of a mild, sweet and nutty taste with a firm texture. Beech 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, Beech 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.

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Names: Brown Beech, Buna-shimeji, BeechBrown Clamshell

Classification: Hypsizygus tessellatus

Substrates: Rye Berries, Supplemented Sawdust, Straw

Incubation Temp: 68-80° F

Incubation Humidity: 85%-90%

Incubation Time: 18 Days

Fruiting Temp: 45-65° F

Fruiting Humidity: 90%-93%

Fruiting Time: 20 Days