~9 lbs White Beech Mushroom aka "White Hon-Shimeji Mushroom", "Bunapi-Shimeji", "Bai-Yu-Gu", "Bai-Xue-Gu", "Bai-Se-Xie-Wei-Gu", "Bai-Se-Zhen-Ji-Gu", "白玉菇", "白雪菇", "白色蟹味菇", "白色真姬菇" White beech mushrooms have petite, ivory white colored caps attached to the same color thin stems. It tastes sweet and buttery with a tender texture. White beech mushrooms are great for sautéing, stewing, and deep-frying in tempura batter. White beech mushroom is available year-round. Handling Tip Selection White beech mushroom is firm, unblemished, and not slimy. Storage White 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. White 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 white beech mushrooms. The white beech mushroom is sensitive to water. White beech mushroom cartons should be kept off the wet floor. If wet, they will develop wrinkles, brown spots, or deteriorate prematurely. White beech mushroom is sensitive to ethylene, a naturally occurring gas that regulates ripening. White beech mushrooms should not be stored with high ethylene-producing products to extend shelf life and avoid caps browning. White beech mushroom produces a low level of ethylene. White beech mushroom is not sensitive to chilling injury but is sensitive to freezing injury. The freezing point for white beech mushrooms is 31°F (-0.6°C). Freezing injury symptoms include water-soaked and extremely soft caps.
