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 character to Alba Clamshell™, but more flexible, 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.
Like the Alba Clamshell™, a brief blanching will soften the flavor profile. Both varieties are excellent with shellfish.