40 x 3.5 oz Sourced from California Brown Beech Mushrooms aka "Brown Hon-Shimeji Mushrooms", "Buna-Shimeji", "Shan-Mao-Ju-Mo-Gu", "Xie-Wei-Gu", "Zhen-Ji-Gu", "棕色山毛榉蘑菇", "棕色蟹味菇", "棕色真姬菇" Brown beech mushrooms have small light brown caps with thin white stems. It has a crunchy texture that offers a delicately mild flavor, both satisfyingly sweet and nutty. Perfect for soups and stews. Brown beech mushrooms maintain their crisp texture if added as the last ingredient. Brown beech mushroom is available year-round. Handling Tip Selection Brown beech mushroom is firm, unblemished, and not slimy. Storage Brown beech mushrooms should be stored at 32°F - 34°F (0°C - 1°C) with a relative humidity of ninety-five percent and no mist. The typical shelf life is five to seven days. The high relative humidity is essential to prevent stipe blackening. Brown beech mushroom is sensitive to odor and should not be stored with strong aroma products. Especially, green onions should not be stored or displayed with brown beech mushrooms. The brown beech mushroom is sensitive to water. Brown beech mushroom cartons should be kept off the wet floor. If wet, they will develop wrinkles, brown spots, or deteriorate prematurely. Brown beech mushroom is sensitive to ethylene, a naturally occurring gas that regulates ripening. Brown beech mushrooms should not be stored with high ethylene-producing products to extend shelf life. Brown beech mushroom produces a low level of ethylene. Brown beech mushroom is not sensitive to chilling injury but is sensitive to freezing injury. The freezing point for brown beech mushrooms is 31°F (-0.6°C). Freezing injury symptoms include water-soaked and extremely soft caps.
