Brown Beech (Hypsizygus Tessellatus) Liquid Culture

Brown Beech

Scientific Name: Hypsizygus tessellatus

Brown Beech (also called Buna-shimeji) is a popular gourmet mushroom with firm, crisp stems and small, round brown caps. It develops a nutty, buttery flavor with a subtle sweetness when cooked, making it a favorite in stir-fries, soups, and noodle dishes. Naturally grown on beech and other hardwoods, it forms tight clusters with excellent shelf stability. It’s high in B-vitamins, fiber, and polysaccharides with potential immune benefits.

Substrate: Sterilized hardwood sawdust or supplemented sawdust blocks (e.g., oak, beech, maple)
Colonization Temp: 70–75°F
Fruiting Temp: 55–65°F
Fruiting Humidity: 85–95%
Light: Indirect light or diffused daylight
FAE: Moderate to high fresh air exchange; sensitive to CO₂ buildup
Notes: Requires a drop in temperature and high humidity to initiate fruiting; develops better color and texture in cooler conditions.
Cultivation Difficulty: Intermediate