Hokto Kinoko grows specialty Japanese mushrooms in a spotless facility in San Marcos, California. Their mushrooms are clean and ready to cook; portions are easily separated by hand. Trim off the base of the beech mushroom clusters and use them individually or in groups.
Cooking mellows the flavor of the white and brown beech varieties; they’re bitter when raw. White beech are crunchy, with nutty flavor that stands up well to savory herbs and hearty dishes. Brown beech have tender caps and nutty, buttery flavor. Bake, steam or sautée them in olive oil, or use in soups, stews and sauces.
Maitake (also called Hen of the woods) are firm-textured with robust, earthy flavor. Cook Maitake mushrooms in any recipe that call for ’shrooms. All of these mushrooms are low calorie, rich in vitamins B & D, fiber and antioxidants. Their umami characteristic (a unique, savory taste) makes them ideal substitutes for meat.