Lyophyllum shimeji

Native to East Asia. Typically grown in hardwood trees in the wild, hence their common name. Also known as buna shimeji or brown beech mushrooms. Other beech mushrooms also come in a lighter or white hue.

Flavor profile: savory, buttery, nutty

Used: stews, stir fry, soups and sauces

Benefits:

• Treats hypertension
• May help fight cancer and decrease tumor size 
• May lower blood sugar levels and cholesterol
• Has antifungal properties
• Prevents parasitic and bacterial infection
• Increase antioxidants, preventing damage to your cells 
• Help decrease chronic inflammation Improve metabolism and manage weight 
• Boost immune system and gut health
• High in niacin, protein, potassium and fiber

Proponents claim that Beech mushrooms can help with a variety of health problems, including:

• Cancer 
• Diabetes 
• High cholesterol 
• Hypertension
• Inflammation 
• Obesity

Cooking Instructions:

1. Separate the mushrooms into individual pieces or smaller clusters. With the bigger pieces, slice the caps and stem about a quarter inch.
2. Use a high heat oil (ie. avocado, safflower etc.) and add mushrooms in a saute pan.
3. Saute (or sear with the slices on both sides) until desired texture and color. The longer you cook it, the crispier it becomes. It may take between 5 to 7 minutes or longer.
4. Add salt, onion and garlic powder in the last couple of minutes before serving.
5. Add it as a topping on or incorporate it in any dish you desire.

 *Brandyn & Winnie’s Favorite Dishes: soups, stir fry, curry

Disclaimer: These products are not intended to cure, diagnose, prevent, or treat any disease or cancer. Information provided is not a substitute for individual medical advice. These statements have not been evaluated by the U.S. Food and Drug Administration; however, instead have been researched by scientists and scholars.