White beech mushroom
Hypsizygus marmoreus
A species of Hypsizygus.
The white beech mushroom, an edible fungus that first appeared in East Asia, is now grown extensively in temperate regions globally. It holds significant culinary value in traditional Japanese cooking, often featured in soups, stews, and hot pot dishes like nabe.
In This Article
Attributes of White beech mushroom
Cap Diameter
3 - 8 cm
Height
5 - 20 cm
Cap
Cap 4 - 15 cm; hemisphere-shape, flat; near white to gray-brown; smooth; with its edge involuting
Cap Shape
Convex, Flat
Cap Surfaces
Smooth, Velvety
Gills
White to buff or slightly pinkish
Gill Attachment
Attached
Stem
3 - 10 cm long, 3 - 6 mmthick; central, but typically curved; white; smooth
Stem Shapes
Cylindrical
Flesh
Marbled, whitish
Ring
Ringless
Spore Print Color
White
Odor
Pleasantly nutty with a hint of spice.
Body Color
BrownWhite
Flesh Bruises
The flesh or milk does not discolor when bruised or cut.
Growth Form
Gregarious, Clustered
Nutrient Gathering
Saprophytic
Substrate
On wood
You can find White beech mushroom by these plants
Elms, Populus
Species Status
First patented
Endangered Species
No
Scientific Classification of White beech mushroom
Phylum
Club fungi
Class
Mushroom-forming fungi
Order
Gilled fungi
Family
Lyophyllaceae
Genus
Hypsizygus
Toxicity and Edibility of White beech mushroom
Is White beech mushroom Toxic?
Toxicity information is not available for this mushroom. Always consult with an expert before consuming any wild mushrooms.
