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Brown Clamshell™ The versatile Clamshell™, also known as Hon- or Buna-Shimeji, is distinguished by its mild shellfish flavor. It's quarter-size caps with 2 to 3 inch white stems retain a crunchy texture even after sautéing. We recommend a hot sauté to coax the most flavor out of this mushroom. The Brown Clamshell™ is a pleasant addition to seafood soups or bisques, stews, sauces, or stir-fries. They have a good shelf life, and the marbled appearance of the Brown Clamshell™ is attractive in produce and restaurant presentations. Certified organic by QAI. Similar in character to Alba Clamshell™ but more versatile, it is easily able to pair with red wine sauces as well as Asian influenced stir fry. Roast to deepen flavors. Grilled veal, almond, cashew, garlic chive, thyme.
Gourmet Mushrooms, Inc. is committed to growing the finest quality specialty mushrooms using sustainable practices. We have been pioneer growers of fresh culinary mushrooms since 1977, when we were the first to commercially cultivate shiitake in the United States. Our fresh mushroom division, Mycopia Mushrooms, has earned its reputation as the premier grower of top quality, flavorful forest mushrooms that are "no longer wild, but far from tame." Our mushrooms are grown on oak-based substrate in reusable bottles. After the mushrooms are harvested, the spent substrate is recycled and turned into compost that is highly prized by local farmers and wineries. Our mushrooms have been certified organic and kosher since 2005. Since we were founded, we have also produced a line of mushroom mycelial biomass products for the nutraceutical industry. Contact us for more information on Mycobiotic Nutraceuticals.
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