Organic White Shimeji Mushroom Grain Spawn

Hypsizygus Tessellatus (Bunapi-Shimeji, Beech Mushrooms)

Hypsizygus tessellatus, commonly called Bunapi-Shimeji or Beech Mushrooms, is a mushroom very popular in Asia but less widespread in Europe. However, we are starting to find it fresh on certain European stalls. It should not be eaten raw, as is the case with many mushrooms. Bunapi-Shimeji is easily cooked in a pan and maintains a crunchy texture with a slight anise flavor.

Storage: 1 month in the refrigerator.

👉 See also: “ How to use our mycelia ”

Our quality commitment:

We produce our mycelia in laboratory conditions, which guarantees the purity of the varieties and optimal quality.

We produce our mycelia 100% organically and all our products are certified " BE-BIO-01, Agriculture Belgique " by CERTISYS.

🌱 Growing Conditions

Bunapi-Shimeji are generally grown indoors on sawdust-based substrates enriched with wheat bran or other supplements. They require relatively high humidity (85-90%), but it is important not to directly wet the hats to avoid deformation. They prefer cool temperatures, between 13 and 18°C.

🛠️ Substrates

Bunapi-Shimeji is grown on pasteurized sawdust indoors.

We recommend our ready-to-use substrate , particularly suitable for wood-eating varieties, including this variety of mushroom.

📊 Culture Settings

Inoculation: 5-10% mycelium on grains /moist substrate

📚 This data comes from the book “Growing Gourmet and Medicinal Mushrooms” by P. Stamets. They are provided for information purposes only, each myciculturist having particular growing conditions, there may be individual variations.

📈 Productivity

Yield: 150-200 g of fresh mushrooms per 1 kg of moist substrate.